Zaatar Spring Rolls

5 from 120 votes

This zaatar spring rolls recipe is a Lebanese inspired oven-baked appetizer that's savory, crunchy & incredibly easy to make with wonton/egg wrappers

Course Appetizer

Cuisine Mediterranean

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 119kcal

Author Yumna Jawad

Equipment

Ingredients

16 oz halloumi cheese or Syrian cheese soft white cheese like Ackawi
16 square 7-inch egg roll wrappers (I use Nasoya)
1 small bunch mint leaves roughly chopped
1/4 cup zaatar
Small bowl of water for sealing edges
Olive oil or cooking spray for coating
Labneh yogurt cheese for serving (optional)

Instructions

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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in a toaster oven.

Freezing Instructions: You can also freeze the spring rolls before or after cooking them.

To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Bake them while they're frozen, but add an extra 5 minutes of bake time.
To freeze them after cooking, simply store them in an airtight bag after they've cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Sourcing: You can find the halloumi cheese or Syrian cheese at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients. If you can’t find, you can use any other table white cheese, like mozzarella. However, since these other cheeses will melt, I would advise you to freeze the egg wrappers before baking in the oven to keep the cheese intact in the middle.

Nutrition