Perfect Cheese Rolls
Golden, crispy, and delicious. You will enjoy every bite of these light and gooey cheesy rolls. I can whip these up in less than 20 minutes and they make the easiest dinner any night of the week.Bon Appetit!
Ingredients
- 6 sheets phyllo dough
- 24 1"x4" slices of Mozzarella cheese (about 1" thick)
- 2 tbsp all-purpose flour
- 1.5 tbsp water
- 4 cups vegetable oil (for frying)
Instructions
- Defrost the phyllo dough at room temperature for 1 hour before using. You can also defrost the dough by placing the package in the fridge overnight until ready to use.
- Mix the flour and water together to achieve a thick paste which will be used to glue together the cheese rolls wrap to prevent it from opening while frying. Set aside.
- Open the phyllo dough package and carefully unroll the sheets and keep them covered with a lightly damp kitchen towel as the sheets dry up quickly.
- Cut the sheets in 4 equal parts so you have 24 small rectangles.
- Take one sheet and place one mozzarella stick in the center on the lower part of the sheet. Roll the sheet one time over the cheese then fold the two sides over the cheese and roll up. Before you reach the tip, dip your finger in the flour paste and spread it over the entire tip and seal the cheese rolls. Place on a tray lined with parchment paper with the seam side down.
- Repeat with the rest of the phyllo sheets. Make sure to leave enough space between each cheese roll to avoid them sticking together.
- Place the vegetable oil in a medium frying pan and heat the oil over medium heat. Wait until the oil is evenly heated. Carefully place the cheese rolls in the oil and fry for about 2 minutes until golden.
- Carefully remove the cheese rolls and allow to drain on a paper towel. Arrange on a serving platter and serve hot with your favorite dipping sauce.
Notes
The cheese rolls can be prepared in advance and kept in the freezer for up to 3 months. Just follow all steps up to the frying part. Place them in the freezer for one hour, making sure to keep space between each roll. After that, transfer them to a freezer storage bag and you can deep fry them straight from the freezer.
