Crispy Cheese Rolls Recipe

Golden cheese rolls on paper towel on a baking sheet

Crispy Cheese Rolls Recipe

Prep Time: 20

Cook Time: 13

Servings: Rolls

Calories: 164kcal

Author: Maureen Abood

If you've ever craved a snack that’s crispy on the outside and melty cheese in the inside (and who hasn't?!) then Crispy Cheese Rolls (Rakakat) are about to become your new obsession.

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Ingredients

1/2 cup akkawi cheese or other firm white cheese, such as Muenster, cut in chunks
1 1/2 cups whole milk mozzarella cheese cut in chunks
2 tablespoons fresh mint or parsley, dill, or cilantro, finely chopped
25 spring roll wrappers Thaw the spring rolls in the refrigerator for about 45 minutes. Or use thawed phyllo dough sheets, cut in 8-inch squares.
2 teaspoons all-purpose flour
2 teaspons water
2-3 cups neutral oil for frying

Instructions

If using akkawi cheese, cut it in 2-inch chunks and soak in warm water for at least 2 hours, changing the water a few times.
In a food processor, process the mozzarella and akkawi until it resembles coarse breadcrumbs. Transfer to a bowl and stir in the chopped mint.
Remove the stack of spring roll wrappers from the package and cover with a damp clean kitchen towel to prevent them from drying out.
In a small bowl, mix the flour and water to form a paste, to be used to help seal the rolls.
Roll the cheese rolls. Lay one wrapper on the counter with a pointed edge facing you (so the wrapper is diamond-shaped). Spoon two tablespoons of the cheese mixture across the lower third of the wrapper.
Fold the left and right pointed sides over the cheese. Then bring the lower point closest to you up over the cheese and roll halfway. Dab some of the flour mixture over the exposed flat surface of the wrapper, than roll the rest of the way. Set aside the roll on a baking sheet, seam side facing down. If using phyllo dough, brush the roll immediately with a touch of oil to prevent it from drying out.
Repeat rolling with the remaining wrappers and cheese.
To fry, heat the oil to 375℉ in a heavy sauté pan. Slowly lower a few of the rolls into the hot oil, seam side facing down. Fry until golden brown, turning them as they fry. Remove the rolls with tongs to a paper towel-lined baking sheet. Cool very briefly, then serve hot.

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