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 it is, you will love the oozy filling as much as the crunch.
Ingredients
For the cheese filling:
- 400 grams mozzarella
- 3 tablespoons sunflower oil
- 2 tablespoons all-purpose flour
- 1 cup milk
To make the slurry:
- 1/3 cup flour
- 1/3 cup water
A package of spring roll wrappers
Instructions
- Shred the cheese using a grater.
- Thaw the frozen spring roll wrapper in the fridge overnight, this will make it easier to separate the wrappers so you don’t tear them up.
- Heat sunflower oil in a saucepan for a couple of seconds, add the 2 tablespoons flour whisk together to form a paste and let it cook for 30 seconds. Add 1 cup of the milk and whisk constantly to remove any lumps, even if you still have lumps, no worries they will dissolve totally with the cheese. Keep on stirring until the mix totally thickens up.
- Add the cheese and whisk constantly over medium heat to melt the cheese and integrate the everything together, ending up with a stretchy cheese mix of one texture. Adjust salt to your taste preference, we don't want a bland falvor.
- You should end up with a smooth, pliable and stretchy mix with no lumps! Leave it to cool down completely before filling the rolls.
- To make the slurry: Whisk the flour and water in a small bowl to a paste consistency.
- Spread the spring roll sheet, one at a time, on a flat surface. With your index, wet the corners with the slurry.
- Add 1 tablespoon of the cheese filling close to the bottom edge of the pastry sheet.
- Roll over, tuck in the sides.
- Resume rolling until you reach the tip, make sure it is well sealed, repeat as necessary.
- In a deep fryer, heat oil to an adequate frying temperature, fry every 5 rolls together (don't crowd the frying pan) to golden.
- Remove with a slotted spoon and drain on kitchen paper towels, serve warm.
Video
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