Thaw the spring roll packet as per packet instructions. While the packet is thawing prepare the halloumi pieces. First use a paper towel to blot and dry the whey from the halloumi. Adding wet ingredients on the spring roll pastry will affect its texture. Cut each halloumi along its fold so you end up with six thinner rectangular blocks. Slice the halloumi into strips at least 1cm thick. In the end you should end up with 40 pieces of halloumi.

Mix the cornflour with the water in a small bowl and set aside. When the spring roll pastry is thawed, ensure it is kept under a damp towel so it doesn’t dry. To assemble cut the pastry sheet diagonally in two. Place one of the triangles under the damp towel and work with the other. Look at the step by step photos above for guidance.

Rotate the triangle with the longer side closer to you. Place a mint leaf about 2cm from the end, add the mint leaf and then the halloumi strip on top. Fold the long side over followed by the left and right ends of the pastry. Roll the pastry forward, brush the end with the cornflour mixture and seal the ends well.

Repeat the assembly process until all the ingredients finish, you should end up with 40 spring rolls. To cook the spring rolls heat up enough vegetable oil to deep fry them on a high/medium heat. Once the oil is sizzling it is ready to use. Add enough spring rolls in the wok/pot to fry but don’t overcrowd them. After 5min the spring rolls should be golden brown just turn them over half way through. Take the spring rolls out and place them in a strainer over a bowl. Consume warm with some jam or sauce of your choice. For more cooking tips read the blog above.

You may also freeze the uncooked spring rolls to consume another time. To do so lay them in a single line in a freezer bag and seal. They keep well in the freezer for up to 3 months. To cook them just follow the steps above and fry them from frozen.