Cheddar Cheese Lumpia Rolls

Slice block of cheese across into ¼ inch thickness. (I make 15 rectangular slices out of 1 block. You can slice them according to your desired thickness).Slice each piece into sticks as shown in the photo below. I make 4 sticks for every rectangular slice.Place in a ziploc bag or container with lid and freeze until cheese are fully frozen, about an hour.Prepare flour paste to seal lumpia by mixing 2 tablespoons of water with 1 tablespoon all-purpose flour in a small bowl. Set aside until ready to use. Note: this step is optional if the lumpia wrapper you’re using only requires water for sealing. Read the package directions for proper instructions.With a kitchen scissors, divide individual wrappers into two by cutting diagonally. Cover with a towel or place in a ziploc bag to prevent from drying.To wrap lumpia rolls:Place wrapper flat on a clean surface with the base of the triangle facing towards you, as shown below.Get one frozen cheese stick and place on the bottom of wrapper, about ½ inch from the edge.Using both hands, roll lumpia upwards, tightening the roll as you go. Stop when you’re halfway through.Fold both sides in, like an envelope.Continue to roll upwards. When there’s an inch left, moisten the tip of wrapper with the flour paste or water.Roll further to seal. Place finished lumpia roll on a plate. Repeat steps 6.1-6.6 until you wrap all the cheese sticks. If you decide to fry only few pieces, feel free to do so. Return leftover cheese sticks into the freezer for later use. The same thing goes with the lumpia wrappers.To fry lumpia rolls:Heat oil in a frying pan over medium high heat. Now this is very important. Wait for the oil to get very hot (shimmering but not smoking, about 325ºF to 350ºF temperature) before putting the lumpia rolls in. If you submerge them in oil before the oil gets hot, the cheese will melt sooner. The reason you want to fry them when the oil is ready is that you want to fry them in less than a minute, just enough for the wrapper to brown a little and before the cheese completely melted.Use a tong to carefully drop the rolls into the hot oil. Place enough pieces but do not overcrowd the pan. Deep fry for 30 seconds or until the skin is slightly brown. Remove from the oil immediately as soon as the cheese starts melting. Place on plate lined with paper towels to drain excess oil.Serve warm with sweet chili sauce or any dipping sauce of choice.