This zaatar spring rolls recipe is a Lebanese inspired oven-baked appetizer that's savory, crunchy & incredibly easy to make! Also known as cheese sambousek

Zaatar Spring Rolls

This zaatar spring rolls recipe is a Lebanese inspired oven-baked appetizer that's savory, crunchy & incredibly easy to make with wonton/egg wrappers
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Course: Appetizer
Cuisine: Mediterranean
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 16 servings
Calories: 119kcal
Author: Yumna Jawad


  • 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)


  • 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.



  • If you can’t find halloumi cheese or Syrian cheese, you can use any other table white cheese of your choice (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. Or you can use a smaller size cheese portion in the wrapper.
  • For best results, I would recommend that you thaw wraps at room temperature before using so they don’t easily break while handling them.
  • If you prefer to fry these, you can heat the oil to 350°F and place rolls flaps down a few at a time in a large skillet, and fry until golden.
  • If you have any leftovers, which is highly unlikely, you can store them in an airtight container for up to 7 days. You can reheat them in a toaster oven to get them crunchy again.


Serving: 2g | Calories: 119kcal | Carbohydrates: 5g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Sodium: 386mg | Potassium: 12mg | Sugar: 1g | Calcium: 289mg | Iron: 0.3mg