The Ultimate Crispy Lebanese Cheese Rolls Recipe (Rkakat Jibneh)
Rkakat Jibneh, also known as traditional Middle Eastern cheese rolls, are one of those culinary creations that are simply too good not to learn. Light, crispy, and filled with delicious, oozy melted cheese, these golden bites are truly irresistible.
In Lebanese and Middle Eastern cuisine, these crisp, golden parcels are the perfect appetizer for celebrating any occasion—or simply satisfying a late-night comfort food craving. Look no further for restaurant-quality cheese rolls that are incredibly delectable, easy to make, and so much fun to prepare!
Why You’ll Love This Authentic Rkakat Jibneh Recipe
One of my absolute favorite appetizers to order at a Lebanese restaurant is these fried cheese rolls. Luckily, they are incredibly easy to make at home! It’s hard to eat just one. They are decadent, featuring a stretchy, oozy cheese filling wrapped in a paper-thin, crispy wrapper.
For the best authentic results, we recommend deep frying them. However, if you are looking for a health-conscious alternative, you can easily cook them in the air fryer. While air fryer cheese rolls won’t be quite as blistered and crispy, they still taste absolutely delicious.
4 Secrets to Making the Best Cheese Rolls
If you want to achieve that perfect crunch and cheese pull, there are four non-negotiable rules to follow:
-
- Quality Cheese: Use high-quality cheeses that melt smoothly and offer a great stretch.
- Ultra-Thin Wrappers: Choose the thinnest spring roll or pastry wrappers available on the market.
- Flash Freezing: Always freeze the rolls for at least 40 to 60 minutes before they hit the oil.
- High, Controlled Heat: Maintain a precise frying temperature so they cook evenly without absorbing excess grease.
The Secret to the Best Cheese Roll Filling
I actually have two different cheese roll recipes in my repertoire. The first is a super simple method: I mix the cheeses with a raw egg, stuff, roll, and fry. Easy-peasy, right?
But after plenty of recipe testing, I discovered a game-changing secret. Cooking the cheese filling on the stovetop with a light béchamel takes these cheese rolls to another level.
Incorporating a light béchamel base gives the filling an incredible depth of flavor and an irresistibly stretchy texture that doesn’t immediately deflate. It’s a slightly fancier, chef-approved method, but it is exactly the kind of culinary trick that will make you look—and feel—like a total pro chef!
Pro Tips for the Perfect Crunch
-
- Thaw Wrappers Safely: Thaw your spring roll wrappers overnight in the refrigerator. This keeps them pliable, makes them much easier to separate, and prevents tearing.
- Stop the Leakage: To prevent the cheese filling from leaking while frying, freeze the assembled rolls for about 40–60 minutes before cooking. This ensures the outer wrapper crisps up before the cheese gets hot enough to burst through.
- Monitor the Oil Temperature: For the best results, use a kitchen thermometer to keep your oil temperature at a steady 350°F (177°C). If the oil is too cold, the wrappers absorb grease and turn soggy. If it’s too hot, the outside burns before the cheese melts.
- Fry in Small Batches: Avoid overcrowding the pan. Frying too many rolls at once drops the oil temperature rapidly.
Can You Make Cheese Rolls Ahead of Time? (Freezer Guide)
Absolutely! No matter the time of year, you will always find a batch of these Lebanese cheese rolls in my freezer. The best part? They can go directly from the freezer to the fryer—no thawing required!
How to Freeze Rkakat Jibneh:
-
- Line a large sheet pan with parchment paper.
- Arrange the assembled cheese rolls in a single layer, ensuring they are not touching.
- Freeze for 2–3 hours, or until completely solid.
- Transfer the frozen rolls into a secure, zip-top freezer bag. This prevents them from sticking together and protects them from freezer burn. They will keep perfectly in the freezer for up to 2 months.
Frequently Asked Questions (FAQs)
I don’t like béchamel sauce. Will I taste it in the cheese filling?
Not at all! You won’t taste the béchamel flavor in the final product. Instead, the sauce acts as a culinary binder that creates a much smoother, creamier, and stretchier cheese filling.
Do I have to use mozzarella cheese for Lebanese cheese rolls?
Not necessarily. This recipe is highly adaptable. While traditional recipes often use Akawi or Halloumi (soaked to remove salt), you can substitute mozzarella with any high-quality cheese that melts well and offers a distinct, stretchy texture.
Why do you have to freeze cheese rolls before frying?
Freezing the rolls solidifies the cheese filling. When dropped into hot oil, this temperature differential allows the outer wrapper to cook into a crispy shell before the inner cheese gets hot enough to expand and leak out. It also helps the rolls perfectly retain their shape.
Looking for more Lebanese fried and baked appetizers? Got you covered!
- Cheese sambousek
- Fried Kibbeh Balls
- Fried Potato Kibbeh Balls
- Lebanese Meat Rolls
- Sfeeha, Lebanese Meat Pies
- Lebanese Meat Fatayer
Let’s Stay in Touch!
Never miss a recipe! Subscribe via email to get comforting Middle Eastern recipes delivered straight to your inbox.
You can also follow along and share your creations with me on social media:
Facebook, Instagram, YouTube , Pinterest and TikTok!
Facebook, Instagram, YouTube , Pinterest and TikTok!
Cheese Rolls/ Rkakat Jibneh
Description
If you’ve never made cheese rolls, aka rkakat bil jibneh, at home, you may be surprised by how easy and fun they are to make. You’ll love the oozy filling just as much as the crunch!
Ingredients
For the Cheese Filling
- 400 grams mozzarella cheese
- 3 tablespoons sunflower oil
- 2 tablespoons all-purpose flour
- 1 cup milk
For the Slurry
- ⅓ cup all-purpose flour
- ⅓ cup water
- 1 package of spring roll wrappers
Instructions
- Shred the cheese using a grater.
- Thaw the frozen spring roll wrappers in the fridge overnight. This will make them easier to separate without tearing.
- Heat the sunflower oil in a saucepan for a couple of seconds. Add the 2 tablespoons of flour, whisk together to form a paste, and let it cook for 30 seconds. Add 1 cup of milk and whisk constantly to remove any lumps. Even if you still have some lumps, don’t worry—they will dissolve completely once you add the cheese. Keep stirring until the mixture has thickened completely.
- Add the cheese and whisk constantly over medium heat until the cheese melts and everything is fully incorporated, resulting in a stretchy, smooth cheese mixture with an even texture. Adjust the salt to your taste preference—we don’t want a bland flavor.
- You should end up with a smooth, pliable, and stretchy mixture with no lumps! Leave it to cool completely before filling the rolls.
- To make the slurry, whisk the flour and water in a small bowl until smooth and paste-like.
- Spread the spring roll sheets, one at a time, on a flat surface. Using your index finger, wet the corners with the slurry.
- Add 1 tablespoon of the cheese filling near the bottom edge of the pastry sheet.
- Roll over, tuck in the sides.
- Continue rolling until you reach the tip, making sure it is well sealed. Repeat as necessary.
- In a deep fryer, heat the oil to the appropriate frying temperature. Fry 5 rolls at a time, making sure not to overcrowd the fryer, until golden brown.
- Remove with a slotted spoon, drain on kitchen paper towels, and serve warm.
Video
Notes
Important Note: To prevent the cheese rolls from leaking while frying or baking, freeze them for about 40 minutes before cooking. This will help prevent the cheese from leaking when the rolls are exposed to high temperatures.
Tried this recipe?Let us know how it was!
