Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the halloumi or other white cheese block into slices about the size of your thumb.
Arrange the egg roll wrappers on a dry cutting board or other working surface, and position them at an angle so that the corner of each wrapper is closest to you.
Place a slice of the cheese at an angle in the lower third of each spring roll wrapper, and sprinkle with the fresh mint. Dab your fingers in the bowl of water and rub it around the edges.
Beginning at the bottom angle closest to you, roll the wrapper up and fold the edges inward along the way. Roll the wrapper shut, adding a dab of extra water if needed. Press lightly to seal the edges together.
Place the stuffed eggs rolls seam side down on the prepared baking dish, and repeat with the remaining wrappers until complete.
Brush the egg rolls lightly with olive oil or coat them with cooking spray, then sprinkle the zaatar spice.
Bake in the preheated oven until they are golden brown and crisped on the outside, about 15 minutes.
Serve with labneh yogurt cheese, if desired.