Whisk all the ingredients until well mixed.
Strain the mixture into another bowl to avoid lumps of dough.
In a low heat, heat the nonstick pan then apply the dough to the pan using a heatproof brush. Apply 2 or 3 layer so the spring rolls is not too thin.
Cook until the sides of the spring roll wrappers are dry on the edges, about 1-2 minutes.
Remove the dough that has been cooked by pulling it slowly.
Place it on the plate and keep spring roll wrapper covered under a damp tea towel.
Do it with the rest mixture.
Make flour mixture: combine 1 tsp flour and 1 tbsp water on a small bowl. Set aside
Cut the cheddar cheese into 16 long sticks.
Spread thin layer of butter onto the tip of the spring roll.
Sprinkle some sugar on top of the butter then place cheddar cheese on top of it.
Drizzle the condense milk over the cheddar cheese.
Roll the wrapper over and continue until everything rolled up and tucked inside.
Apply flour mixture on the tip of the spring roll wrapper to seal the spring rolls.
Heat cooking oil over medium heat.
Fry the sweet cheddar cheese spring rolls until nice and golden.
After the sweet cheddar cheese spring rolls is cooked, rest it on a cooling rack to remove excess oil.
Serve while the sweet cheddar cheese spring rolls still warm.