Crispy Cheesy Ramadan Egg Rolls

Name: Crispy Cheesy Ramadan Egg Rolls
Cook time: 20 min
Total time: 20 min
Ingredients: 1/4 cups Mozzarella Cheese, shredded; 1/4 cups Akkawi Cheese, shredded; 1/8 cups Green Olives, sliced; 1/4 tbsp Dried Mint; 1/8 tsp Pepper (Black); 3 Egg Roll Wrappers; Some Water, for sealing; 1/2 cups Neutral Oil, for frying

These crispy Ramadan egg rolls are filled with a savory blend of melted mozzarella, salty akkawi cheese, sliced green olives, and a touch of dried mint for a bright, herby finish. Fried until deeply golden and crunchy, they make a simple and crowd-pleasing appetizer best served hot.

These crispy Ramadan egg rolls are filled with a savory blend of melted mozzarella, salty akkawi cheese, sliced green olives, and ... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

D+ · Occasional

Time

20 min

Price

2,21 €

Calories

602 kcal

gluten free

low carb

low sugar

comfort food

Method

Slice the olives

Drain the Green Olives well if they are packed in brine, then slice them into thin rounds or small pieces so they distribute evenly through the filling and do not poke through the wrappers.

Mix the filling

In a medium bowl, combine the Mozzarella Cheese, Akkawi Cheese, sliced olives, Dried Mint, and Black Pepper. Toss and mix until the cheeses, olives, and seasonings are evenly distributed, with no clumps of one ingredient in one spot.

Set up a wrapper

Place one Egg Roll Wrapper on a clean, dry work surface with one corner pointing toward you, like a diamond. Spoon about 2 to 3 tablespoons of the cheese filling into the center, keeping it compact so the roll is easier to seal and less likely to burst while frying.

Roll the egg rolls

Dip a finger in the Water and lightly moisten the top corner of the wrapper. Fold the bottom corner up over the filling, tuck it snugly, fold in the left and right corners, then roll upward as tightly as you can toward the dampened corner to seal. Repeat with the remaining wrappers and filling, keeping the finished rolls seam-side down as you work.

Heat the oil

Pour Neutral Oil into a deep skillet or pan so it comes about 2 inches up the sides. Heat the oil over medium-high until it reaches 350� F; if you do not have a thermometer, test with a tiny corner of wrapper and look for an immediate lively sizzle.

Fry until golden

Carefully lower a few egg rolls into the hot oil, leaving space between them so they fry evenly. Fry for 3 minutes, turning as needed, until the wrappers are crisp and deeply golden brown on all sides. Transfer them to paper towels to drain for 1 minute, then serve immediately while hot, crunchy, and melty inside.