Cheese and Herb Spring Rolls

Name: Cheese and Herb Spring Rolls
Prep time: 20 min
Cook time: 10 min
Yield: 24-26
Cuisine: Middle Eastern

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Impress your guests with these quick and easy Cheese and Herb Spring Rolls! Freezer-friendly, perfect for Ramadan or any occasion.

PREP TIME

20 minutes

COOK TIME

10 minutes

SERVES

24-26

About this recipe

Cheese and Herb Spring Rolls are a quick and easy appetizer that’s sure to impress your guests? Made with a delicious combination of feta, ricotta, and mozzarella cheese, these spring rolls are flavoured with nigella seeds and oregano, giving them a unique and delicious taste. Not to mention, the triangular shape of the spring roll sheets adds an elegant touch to the dish.

Plus, the preparation is simple and easy, making it perfect for busy hosts. What’s more, these spring rolls can be prepared ahead of time and frozen for later use, making them ideal for make-ahead entertaining. Simply roll them up, freeze them, and fry them whenever you’re ready to serve.

Whether you’re preparing for Ramadan or any other special occasion, these Cheese and Herb Triangular Spring Rolls are a great choice. Try them today and see for yourself why they’re a favourite at any event.

Ingredients

350 grams feta crumbled
350 grams ricotta
120 grams mozerrella
½ tablespoon nigella seeds
½ tablespoon oregano dried
spring rolls sheets (24-26 pack) triangular shaped if possible

Notes from Rouba

Be careful not to overfill the spring roll sheets, as this can cause them to burst open while frying.
nigella seeds
For easy storage and meal prep, freeze your spring rolls after rolling them up. Just place them on a tray lined with baking paper and put the tray in the freezer. Once the rolls are fully frozen, you can transfer them to a bag or container. They won’t stick together,
If you’re using one tray, you can add more rolls to it as soon as the previous ones are frozen enough not to deform. Once all the rolls are fully frozen, you can transfer them to a bag or container for long-term storage.
To use square spring roll sheets, place the pastry on a clean surface with one corner pointing towards you. Place filling diagonally on the upper half of the pastry in front of you, leaving a small border around the edges. Fold the top corner (closest to you) of the pastry up over the filling, tucking it in tightly. Fold in the two sides of the pastry towards the center, forming a “v” shape. Brush the edges of the remaining corner with some flour paste and roll the pastry tightly, enclosing the filling. Seal the end and place the rolled pastry on a tray, seam side down.

Method

Step 1.

In a bowl, mix together the crumbled feta cheese, ricotta cheese, and shredded mozzarella cheese. Add in the nigella seeds and dried oregano, and mix well.

Step 2.

Lay out the triangular spring roll sheets with the pointy end away from you and overlapping each other slightly.

In a small bowl, mix together the flour and water to make a paste. Paste all the spring rolls sheets at once.

Step 3.

Spoon approximately 2 tablespoons of the cheese mixture onto the wide side of each spring roll sheet in front of you.

Roll the wide end of the sheet towards the pointy end, making sure to tuck in the sides as you roll.

Once you reach the end of the sheet, it will naturally seal, if not simply use your finger or the brush to apply some of the flour paste to the edges of the sheet to seal the spring roll closed.

Repeat with the remaining spring roll sheets and cheese mixture.

Heat vegetable oil in a deep frying pan or wok over medium heat.

Once the oil is hot, carefully place the spring rolls into the pan and fry until golden brown and crispy, turning occasionally.

Remove the spring rolls from the oil and place them onto a paper towel-lined plate to drain off excess oil.

Serve the cheese spring rolls hot with a dipping sauce of your choice.