- 2 ripe but firm Philippine mangoes- 1/2 cup sugar- 12 spring roll wrappers- 4 ounces cream cheese, cut into 1/2-inch thick strips- canola oil

- Slice mangoes and with a spoon, scoop flesh from skin. Discard pits. Cut each side lengthwise into 3.- Separate spring roll wrappers into individual sheets. Cover with a damp paper or kitchen towel.- On a clean, flat work surface, lay a wrapper in a diamond shape with one corner facing you.- Roll a slice of mango in sugar and arrange horizontally about 2 inches from the bottom corner of the wrapper.- Place a strip of cream cheese lengthwise on top of the mango.- Fold the bottom corner over the filling and then fold in sides.- Starting at the bottom, roll up the wrapper to form a tight log around the filling. Lightly wet the top corner of the wrapper with water and press to seal.- In a skillet over medium heat, heat about 1 inch deep of oil to 350 F.- Roll sealed spring rolls in sugar and place in a single layer, seam-side down, in the oil. Fry for about 2 to 3 minutes on each side or golden brown and crisp.- With tongs, remove from pan and drain in a metal colander or wire rack. Serve immediately.