Start by slicing the cheese into uniform batons, each about ½ inch wide and 4 inches in length. These dimensions ensure the cheese melts evenly during cooking while maintaining structure.

Carefully separate the spring roll wrappers into single sheets. Position one wrapper on a clean surface in a diamond shape. Place a cheese stick horizontally across the center of the wrapper.

Fold the bottom corner of the wrapper snugly over the cheese. Then fold in the left and right sides toward the center, enclosing the filling. Roll the wrapper upwards into a tight cylinder. Lightly moisten the top corner with water to seal the edge securely. Repeat this process until all cheese and wrappers are used.

Pour canola oil into a deep skillet or frying pan, ensuring a depth of about one inch. Heat the oil over medium flame until it reaches around 350°F (175°C), or until a tiny piece of wrapper sizzles on contact.

Carefully lower the cheese-filled rolls into the hot oil, seam side down. Fry in batches to avoid overcrowding. Cook each roll for 1 to 2 minutes, turning occasionally, until they develop a golden, crispy exterior.

Using tongs or a slotted spoon, remove the fried cheese sticks from the pan. Place them on a wire rack set over a baking sheet to drain any excess oil while preserving their crunch.

Serve immediately while hot and gooey, paired with a side of sweet and sour sauce for dipping.