Lebanese Cheese Rolls (رقاقات بالجبنة, Rakakat Jibneh)
Crispy Lebanese Cheese Rolls, also known as "Rakakat Jibneh" are a beloved Middle Eastern appetizer. These golden, crispy rolls are wrapped in thin spring roll wrappers, filled with a flavorful cheese mixture and fried or baked to golden perfection.
Servings: 25 pieces
Ingredients
- 9 oz. Akkawi cheese cut into cubes
- 8 oz. feta cheese
- 8 oz. mozzarella cheese shredded
- 1 tbsp. nigella seeds or toasted sesame seeds
- 1 tbsp. mint dry
- 25 spring roll sheets 1 pack
- canola or vegetable oil for frying
- flour paste or egg wash for sealing the ends
Instructions
- Prepare the Filling: In a bowl, mix the shredded Akkawi cheese, mozzarella cheese, feta cheese, dry mint, and nigella seeds until well combined.
- Assemble, Fill and Roll: Lay spring roll sheet on a flat surface. Place a tablespoon of the cheese mixture at the bottom of each strip. Fold the sides inward and roll tightly like a spring roll. Seal the edge with a bit of beaten egg or flour paste mixture. See blog post.
- Deep Fry: Heat oil to 400°F. Fry the rolls until golden brown (about 1-2 minutes).
- Serve: Drain on paper towel for a few seconds while they slightly cool down and serve warm.
Video
Notes
- Freeze: If possible freeze the rolls before cooking.
- Roll Tightly: Loose rolls may open while frying. Seal them well with egg white or flour paste.
- Use the Right Oil Temperature: If the oil is too hot, the rolls will burn; if too cold, they absorb excess oil and leaks the cheese. Use the recommended temperature.
- Avoid Overstuffing: Too much cheese can cause leaks during cooking.
- Serve Immediately: Lebanese cheese rolls are best enjoyed fresh while crispy.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 8g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 296mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 174mg | Iron: 1mg