Lebanese cheese rolls
These Lebanese cheese rolls are crispy on the outside and cheesy on the inside. They make the perfect appetizer. Customize the filling with your favorite cheeses for a personal touch!
Servings 50 Rolls
Ingredients
- 1 package of spring roll pastry 50 sheets
- 4 cups shredded mozzarella cheese
- 2 cups shredded akawi cheese
- 1 egg white
- 2 tbsp chopped parsley
- 1 tsp black seed nigella seed
- 2 tbsp flour mixed with water for sealing
Instructions
- In a bowl, mix together the mozzarella cheese, akawi cheese, parsley, egg white, and black seed.
- In a separate bowl, mix the flour with a little water to create a paste. This will be used to seal the spring rolls.
- To assemble the spring rolls, place a sheet of spring roll pastry on a flat surface. Add a spoonful of the cheese mixture in the center. Fold the top over the filling, then fold in the sides, and roll it up tightly. Use the flour-water mixture to seal the edge.
- If you’re making these to freeze, place the spring rolls on a tray in a single layer and freeze for 1 hour. Once frozen, transfer them to a ziplock bag and store them in the freezer for up to 3 months.
- To cook the spring rolls, heat oil in a frying pan. Fry the rolls until golden and crispy. Remove them from the oil and place them on a cooling rack to prevent sogginess.
- Alternatively, you can brush the spring rolls with oil and bake them at 500°F (260°C), or air fry them at 400°F (200°C). Flip halfway through cooking for even crispness.
- Enjoy while hot!
Video
Notes
1. Use egg white for better binding
Using egg white helps hold the cheese filling together. It prevents the cheese from spilling out during cooking.
2. Don’t overfill
Be careful not to overstuff the spring rolls. A small spoonful of filling is enough for easy rolling and sealing.
3. Seal the edges well
Seal the edges tightly with the flour-water paste. This keeps the filling inside and prevents leaks.
4. Freeze before cooking
Freeze the rolls for an hour before cooking. This helps them hold their shape and ensures even cooking.
5. Cook on high heat
Cook on high heat to crisp the rolls quickly. If you cook on low heat, the cheese may melt and leak out.
6. Try different wrappers
Feel free to use egg roll wrappers, phyllo dough, or homemade sambousek dough for a variety of textures.
7. Brush with oil before baking
Brush the rolls with oil when baking or air frying. This will give them a golden, crispy finish.