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!