• 400g or 1 can Swift Premium Corned Beef
  • 15 pcs Long green Chilli (Siling Haba larger ones)
  • 15 pcs egg wrappers (spring roll sheets)
  • 1 carrot (cut into ½ cm cubes)
  • 1 tbsp oil
  • 1 tbsp minced garlic
  • 1 tbsp minced shallots
  • 2 tbsp minced coriander leaves
  • 1 block of cheese
  • Salt and black pepper to taste
  • Oil for deep frying
  • Water (to seal wrappers)
  • Coriander leaves for garnish
  • ½ cup each of Sweet Chilli sauce / Mayonnaise or both


  • Knife and chopping board
  • Spoons
  • Bowls and small dish
  • Stove
  • Pot for deep fry / oil
  • Paper towel and try to drain oil
  • Plastic / latex gloves


  1. In a pan, add 1 tbsp oil, 1 tbsp minced shallots, 1 tbsp minced garlic and 1 carrot (cut into ½ cm cubes).
  2. Sauté until fragrant and add 1 can (210 grams) of Swift Premium Corned Beef, a pinch of pepper and 2 tbsp minced coriander leaves. Once cooked, set aside.
  3. Cut 1 block of cheese into long strips and set aside.
  4. Remove seeds from 15 pieces of Long Green Chilli (Siling Haba) by making a slit from the base of the stem but not to cut through, remove seeds and piths. Wear gloves to protect your hands.
  5. Fill the chillies with the sauteed corned beef.
  6. Fold the side of a spring roll wrapper, place chilli and add a strip of cheese on top and roll. Seal the edge with a dab or water. Repeat for the rest of the chillies.
  7. Deep fry in low to medium heat until golden brown. Then drain on paper towel.
  8. Serve with a mixture of ½ cup sweet chilli sauce with ½ cup mayonnaise equal parts and garnish with some coriander leaves.

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