Crispy Cheese Rolls

5 from 66 votes

Crispy cheese rolls (Rakakat) is the perfect crunchy, ooey-gooey appetizer to make with just a few ingredients. This Lebanese recipe is perfect for Ramadan!

Course Appetizer

Cuisine Mediterranean

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 234kcal

Author Yumna Jawad

Equipment

Ingredients

1 ½ cups shredded akawi cheese
1 ½ cups shredded mozzarella cheese
¼ cup chopped parsley
½ teaspoon black pepper
1 cup warm water
1 tablespoon all purpose flour
20 spring roll pastry wrappers square 8-inch

Instructions

Combine the akawi cheese, mozzarella cheese, parsley and black pepper in a large bowl.
Combine the warm water and all-purpose flour in a small bowl until a paste forms.
Arrange the spring 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 2 tablespoons of the cheese mixture in the lower third of each spring roll wrapper. Beginning at the bottom angle closest to you, fold the bottom and then the sides over.
Use your fingers or a pastry brush to dab a little of the water flour paste mixture on the triangle unfolded part and then continue to roll, folding the edges inward along the way. Press lightly to seal the edges together.
Place the stuffed spring rolls seam side down on the prepared baking dish and repeat with the remaining wrappers until complete. Freeze for 30 minutes.
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Brush the spring rolls lightly with olive oil or coat them with cooking spray.
Bake in the preheated oven until they are golden brown and crisped on the outside, about 15-20 minutes.

Notes

Storage: Store any leftover cheese rolls in an airtight container in the fridge for up to a week or freeze for long-term storage.

Nutrition