The perfect appetizer! That’s what I’m calling these cheese rolls because you can’t have just one. They’re cheesy and delicious and the kids are always fighting over the last one!
These cheese rolls are typically found in Lebanese restaurants, served with a mezza spread. They’re also very popular around Middle Eastern countries during Ramadan. The spring roll pastry is perfectly crispy and golden while the cheese is melted and gooey. So good!
I like to prepare a bunch of them before Ramadan and freeze them. They’re great to have an extra cheesy treat on the dinner table when breaking fast.
TYPES OF CHEESE USED
What sets these cheese rolls aside from classic cheese rolls is the cheese. I like to use Akawi cheese which is a firm white cheese I find at my local Middle Eastern stores. It’s quite salty so I typically shred the cheese then soak in water for about 5 minutes to remove some of the salt. The other cheese I use is mozzarella. It adds flavour and gives you that fun cheese pull that everyone loves to see!
TIPS FOR MAKING CHEESE ROLLS
1. Make sure your oil is hot! The oil needs to be at a high temperature so that the spring roll pastry cooks quickly while the cheese inside warms up. If the oil isn’t hot enough, they’ll take longer to crisp and turn golden brown which may result in the cheese oozing out.
2. Soak the akawi cheese for about 5 minutes in water to remove some water. Then drain it really well, you don’t want any liquid in the filling.
3. Seal the rolls with water really well. Make sure the roll is completely seamless before deep frying.
CAN I FREEZE THESE ROLLS?
Definitely! They freeze really well. Simply heat your oil when you’re ready to make some and deep fry them right from the freezer. They’re perfect every time!
CAN I AIR FRY THESE ROLLS?
Yes! If you want to avoid the deep fryer, these are great in the air fryer too. Spray them with cooking spray and air fry until golden and crispy. You’ll want to flip them half way during the cooking process to get an even colour all around.
3 cups akawi cheese, shredded
3 cups mozzarella cheese, shredded
3 tbsp dried parsley (or fresh)
1 pkg spring roll wrappers (20 sheets)
½ cup water
Oil for frying
Soak shredded akawi cheese in water for 5 minutes to remove some of the salt.
Drain and squeeze out any excess water. In a bowl, add akawi & mozzarella cheeses and parsley. Mix to combine.
Lay a spring roll wrap on a flat surface.
Place roughly 3 tbsp of the cheese mixture roughly 2 inches from one corner.
Fold wrap over the cheese, then fold over the sides and roll. Add water to the edge to seal the wrap.
Gently drop rolls into hot oil and fry until light golden brown.