Crispy Haloumi Wonton Rolls

Name: Crispy Haloumi Wonton Rolls
Prep time: 15 min
Cook time: 5 min
Yield: 25
Cuisine: Middle Eastern

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roubashahin.com.au

Sides Snacks

Golden, cheesy and addictive! These crispy haloumi wonton rolls are my go-to party snack. You can even make them ahead and freeze.

PREP TIME

15 minutes

COOK TIME

5 minutes

SERVES

About this recipe

These crispy haloumi wonton rolls were born out of one of those cosy nights at home, watching food documentaries where people travel the world tasting street food. I remember seeing a whole bench full of wonton wrappers being filled one after the other, and just like that—haloumi popped into my head. A few minutes later, I was rolling up my own version, and they’ve been a go-to ever since.

I always say that entertaining should be easy—and these rolls fit perfectly into that idea. Whether I’m hosting a casual afternoon, planning ahead for a celebration, or pulling together a last-minute mezze, I lean on recipes like this. The rolls fry up quickly, they’re freezer-friendly, and they pair beautifully with a variety of dips. You can serve them fresh and hot from the pan, or prep them days in advance.

If you love ideas like this, be sure to check out my Easy Entertaining at Home article where I share exactly how I plan my menus—from stovetop bites like these, to oven-baked, cold, and make-ahead dishes. Entertaining doesn’t have to be overwhelming—it just needs the right food on the table.

I often serve these with sweet chilli sauce and they sit perfectly alongside my Maqloubi Arancini Balls, Spinach Fatayer Spring Roll Triangles, or even Mini Manoushi with Assorted Toppings. Whether it’s for a party, movie night or just a savoury craving—crispy haloumi wonton rolls will hit the spot.

Ingredients

25 wonton wrappers
400 grams halloumi cheese
dried mint
Flour and water mixture (1 tablespoon flour mixed with 1 tablespoon water)
Vegetable oil for frying

Notes from Rouba

Freezer Friendly: Arrange uncooked rolls on a tray and once frozen store in a bag or container.
Don’t let unfrozen rolls touch each other to avoid sticking together.
Ensure haloumi pieces are not too big for proper wrapper enclosure.
Prepare rolls up to two days in advance and store in the fridge.
Keep in a sealed container to prevent drying out.

Method

Step 1. Fill and Sprinkle

Cut haloumi into even batons (around 6 cm long). Lay the wonton wrappers in a diamond shape with a corner pointing toward you. Sprinkle the haloumi lightly with dried mint.

Step 2. Roll and Seal

Place one piece just above the centre of each wrapper. Fold in the sides then roll tightly.

Roll the wrapper: Starting from the bottom, tightly roll the wrapper away from you, making sure the haloumi is completely enclosed. The final shape should resemble a mini cigar or spring roll.

Step 3. Seal the end:

Using the flour and water mixture as a glue, brush a small amount at the top corner of the wonton wrapper. Fold it over the roll to seal the end. Press gently to secure.

Step 4. Fry and Serve

Heat vegetable oil in a deep pot over medium-high heat. Carefully place the haloumi wonton rolls into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy, usually about 2-3 minutes per side.

Remove the fried rolls from the oil using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain excess oil. Serve the haloumi wonton rolls while they are still warm and crispy.