Separate the egg rolls wrappers. Place flat with a corner facing upwards. Place 1.5 tablsepoons of the enchilada filling towards the bottom corner. Add a slice of string cheese.
Fold the bottom corner upwards, securing the filling. Then fold in each side towards the center. Spead some flour and water paste on the top corner and roll to secure. Repeat this process until all the filling is used up.
To freeze, flash freeze in a single layer on a tray for one hour, then transfer to a zip top bag or air tight freezer safe container and freeze for up to one month.
To fry fresh rolls, just heat 2 inches of oil in a pan and fry on a medium low flame for 3 minutes on each side, or until light golden brown. Serve warm.
To fry from frozen, take out 15-20 minutes and pat dry before frying so the condensation on the rolls doesn't cause oil spatters. Fry until golden brown on both sides, approximately 3-4 minutes each side. Serve warm.