Cheese and Vegetable Rolls

Ingredients

• A package of ready-made rolls or samosa wrappers
• To seal the rolls when closing them:
• 1 tablespoon flour with a little water
• For the cheese roll filling:
• 200 g halloumi cheese
• 200 g feta cheese
• 1 tablespoon finely chopped parsley
• 2 green onion stalks or half a small dry onion
• 3 tablespoons olive oil
• A pinch of white pepper
• A pinch of dried oregano or thyme
• A pinch of dried basil
• For the vegetable roll filling:
• 1 small red cabbage
• 1/4 small white cabbage
• 1/4 kg carrots
• 1 large dry onion
• Vegetable oil
• 1/2 small cup soy sauce
• A pinch of black pepper
• Cheese rolls:
• Wash and drain the halloumi and grate it. In another bowl crumble the feta with a fork, then add the halloumi on top. Add the finely chopped green onion, parsley, olive oil, herbs and spices and mix well.
• In a small bowl, mix 1 tablespoon flour with a little water to get a paste similar to thick tarator; use it to seal the rolls after rolling them.
• Vegetable rolls:
• Note:
• Do not add salt to the cheese roll filling because the feta is salty, and do not add salt to the vegetable filling because the soy sauce is salty.
• Cheese and vegetable rolls recipe from a friend of the Sho Tabkhin Al-Youm site:
• Ola Ali
• For the method to make the roll dough or wrappers at home, click the following link: How to prepare phyllo dough and Znood El-Sitt

Method

1. Cheese rolls:
2. Wash and drain the halloumi and grate it. In another bowl crumble the feta with a fork, then add the halloumi on top. Add the finely chopped green onion, parsley, olive oil, herbs and spices and mix well.
3. In a small bowl, mix 1 tablespoon flour with a little water to obtain a thick paste similar to tarator, and use it to seal the rolls after rolling them.
4. Vegetable rolls:
5. Cut the onion, carrot and cabbage into long thin strips; you may also grate the carrot.
6. Fry the onion in a little oil until it softens, then add the carrot. After a short while add the red cabbage and finally the white cabbage.
7. Stir the vegetables until they soften and cook. Add soy sauce, black pepper and oregano, stir and remove the vegetables from the heat.
8. Let the vegetable filling cool before rolling the rolls the same way as the cheese rolls.
9. After frying them, serve soy sauce on the side if desired.
10. Note:
11. Do not add salt to the cheese roll filling because the feta is salty, and do not add salt to the vegetable filling because the soy sauce is salty.
12. Deep-fry the cheese and vegetable rolls in hot, plentiful oil until they turn golden or begin to brown. You can keep the rolls in the freezer until ready to fry.
13. Cheese and vegetable rolls recipe from a friend of the Sho Tabkhin Al-Youm site:
14. Ola Ali
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16. For the method to make the roll dough or wrappers at home, click the following link: How to prepare phyllo dough and Znood El-Sitt