Four-Cheese Mint and Onion Rolls

COOK IT AT HOME

Four-Cheese Mint and Onion Rolls

These crisp rolls use a home-selected blend of four cheeses, mint, and finely chopped onion to echo the menu’s stated combination. The particular cheese blend is not claimed to be the restaurant’s recipe. Low-moisture cheeses and a restrained amount of filling help the wrappers stay sealed. The recipe uses purchased thin wheat spring-roll wrappers; the filling, folding, and cooking are all prepared at home.

Makes

12 rolls; 6 appetizer servings

Prep

30 minutes

Cook

10 minutes

Additional time

Chill rolls 20 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 12 thin wheat spring-roll wrappers, thawed
• 3 ounces/85 g low-moisture mozzarella, grated
• 2 ounces/55 g feta, crumbled and dried
• 2 ounces/55 g kashkaval, grated
• 1 ounce/28 g cream cheese, softened
• 2 tablespoons finely chopped onion
• 1 tablespoon chopped mint
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground allspice
• 1 tablespoon flour
• 1 tablespoon water for sealing
• 2 cups neutral frying oil, or enough for a 1-inch layer

Step-by-step method

1. Mix mozzarella, feta, kashkaval, cream cheese, onion, mint, pepper, and allspice until the filling holds together. Blot any visible moisture from the onion before adding it.
2. Mix flour and water into a paste. Place a wrapper on the counter with a corner pointing toward you. Put about 2 tablespoons filling near that corner in a short log, leaving the sides clear.
3. Fold the near corner over the filling, fold both side corners inward, and roll snugly. Brush the final corner with sealing paste and press closed. Repeat while keeping unused wrappers covered so they do not dry out.
4. Refrigerate rolls for 20 minutes. Heat oil in a heavy skillet to 350°F/175°C. Fry a few rolls at a time for 2–3 minutes, turning carefully, until evenly golden. Remove immediately if cheese begins to leak.
5. Drain on a rack and let stand for 2 minutes before serving. The molten cheese can burn even when the wrapper feels comfortable to touch.

Helpful tips & substitutions

• Avoid fresh mozzarella in this blend; its water can create steam and split the wrapper.
• For a baked variation, brush the rolls with 2 tablespoons oil total and bake at 400°F for 18–22 minutes, turning halfway. The texture will differ from frying.

Storage & make-ahead

Refrigerate at 40°F or below within 2 hours and use within 3 days. Reheat in an oven until hot throughout. Freeze uncooked rolls on a tray, then bag; thaw refrigerated before frying.

How to serve it

Serve with tomato salad and a tangy yogurt dip, or include two rolls per person in a mixed mezze spread.