Cheese Spring Rolls

Ingredients

• 3 cups (about 340 g)mozzarella cheese
• 2 cups (about 450 g)shredded akawi cheese or Arabic cheese
• ¼ cup (about 15 g)chopped fresh parsley
• 1egg white (optional), to help hold the cheese together
• 1 package (50)spring roll wrappers
• 1 tbsp (about 8 g) flour mixed with 1 tbsp (15 ml) waterflour and water

Instructions

1. 1

   Mix the filling

   Combine the mozzarella, akawi cheese, parsley and egg white, if using.

2. 2

   Fill each wrapper

   Place about 1 tablespoon or a little more of the cheese mixture on each spring roll wrapper.

3. 3

   Seal the rolls

   Brush the edge of each wrapper with the flour-and-water mixture, then roll it closed tightly.

4. 4

   Choose how to cook

   Deep-fry or air-fry the rolls straight away, or arrange them on a tray and freeze them.

5. 5

   Pack the frozen rolls

   Once frozen, transfer the rolls to a freezer bag and return them to the freezer.

6. 6

   Cook from frozen

   Take out only the rolls you need and cook them while frozen; if you prefer, let them sit out for no more than 5 minutes first. For air-frying, spray the rolls with oil.

7. 7

   Adjust frying heat

   For fresh rolls, deep-fry over high heat. For frozen rolls, start over high heat, then reduce the heat to medium-high.

What are cheese spring rolls?

Spring rolls are wrappers rolled around a savoury filling and cooked until crisp. This version uses mozzarella and akawi, a brined cheese common in Middle Eastern cooking, with parsley for freshness.

The two cheeses make a stretchy, savoury centre, while the tightly sealed wrapper helps keep the filling inside. The rolls can be cooked fresh or stored frozen for another meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 875 calories, 45g protein, 75g carbs, 40g fat.

The wrappers provide most of the carbohydrates, while the cheeses contribute much of the protein and fat; frying oil adds further fat if you deep-fry. Akawi can also make the rolls high in sodium. Pair a portion with salad or vegetables, and divide the batch evenly to keep portions consistent.

Choosing the cheese

Mozzarella: shredded mozzarella is easy to mix and melts into a soft, stretchy filling.

Akawi: this brined cheese brings a saltier, firmer flavour. If your cheese tastes very salty, taste the mixture before filling; no extra salt is listed in the recipe.

Filling and sealing

Filling: use about 1 tablespoon or a little more per wrapper, keeping the amount modest enough to roll neatly.

Sealing: brush the wrapper edge with the flour-and-water paste and close it firmly. A secure seam helps prevent cheese from escaping during cooking.

Getting a crisp finish

Deep-frying: the recipe calls for high heat for fresh rolls, and high heat followed by medium-high heat for frozen ones. Keep an eye on the rolls as they cook, since no cooking time is specified.

Air-frying: spray the rolls with oil as directed. Arrange them with space between each one so the hot air can reach the surfaces.

Freezing for later

Freeze the uncooked rolls on a tray first, then transfer them to a freezer bag once firm. This keeps them from sticking together and makes it easier to take out just the number you need.

Cook frozen rolls directly, following the recipe's heat guidance for deep-frying. If you let them sit out first, keep that time to no more than 5 minutes.

What to serve alongside

Serve the rolls hot with a fresh salad or crunchy vegetables to add contrast to the rich, melted cheese. A tangy dipping sauce also works well, though it is not included in the ingredient list.

Recipe notes & tips

• Keep the wrapper edges covered while you work so they do not dry out.
• Use the optional egg white if you want the cheese mixture to hold together more firmly.
• Seal every edge with the flour paste before cooking.
• For a freezer batch, freeze the rolls in a single layer before bagging them.
• Spray the rolls with oil before air-frying, as directed.

Variations

• Add mint: mix a little chopped mint with the parsley for a fresh herbal note.
• Use another cheese: replace some of the mozzarella with a mild melting cheese.
• Add chilli: stir a small amount of chilli flakes into the cheese mixture.
• Serve with dip: offer a tangy sauce alongside the hot rolls.
• Make smaller rolls: use less filling in each wrapper for bite-sized portions.

Common mistakes to avoid

• Overfilling the wrappers: use about 1 tablespoon or a little more so they can close securely.
• Loose seams: brush the edges with flour paste and press them closed firmly.
• Skipping the oil spray: coat the rolls lightly before air-frying for a better surface finish.
• Thawing for too long: cook from frozen or limit the time out of the freezer to 5 minutes.
• Bagging before freezing: freeze the rolls on a tray first so they do not stick together.

How to store

Freeze uncooked rolls on a tray, then transfer them to a freezer bag and keep them frozen until needed. Cook them from frozen; the recipe does not give a storage time for cooked rolls or specific reheating instructions.

Frequently asked questions