Crispy cheese-filled rolls served over a fresh, colorful salad with a light lemon–olive oil dressing.
Ingredients
Cheese Filling
300 g white cheese (Akkawi, Nabulsi, or feta)
1 cup shredded mozzarella
1–2 tbsp cream cheese
1 tbsp parsley, finely chopped
1 tbsp mint, finely chopped (optional)
For the Rolls
20 spring roll sheets
Flour paste for sealing (1 tbsp flour + 2 tbsp water)
For Frying
Vegetable oil
Salad Ingredients
2 cups mixed lettuce (romaine, baby greens, arugula, etc.)
½ cup shredded red cabbage or purple leaf lettuce
½ cup cherry tomatoes, halved
1–2 tbsp dried rose petals
Dressing Ingredients
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey (optional)
Pinch of salt
Pinch of chili flakes (optional for heat)
Mix until smooth.
Salad is optional. Can be served without it!
Preparation
Step 1: Prepare the Cheese Filling
Crumble the white cheese into a bowl.
Add the shredded mozzarella and cream cheese.
Mix until the cheeses blend into a smooth filling.
Add parsley and mint.
Stir well and set aside.
Step 2: Roll the Cigars
Place one spring roll sheet on a flat surface.
Add 1 tablespoon of cheese filling near the bottom edge.
Fold the bottom over the filling.
Fold in the sides to keep the filling inside.
Roll tightly into a cigar shape.
Seal the end with flour paste.
Repeat until you have 20 rolls.
Step 3: Fry
Heat vegetable oil over medium heat.
Fry the rolls in batches for 2–3 minutes until golden and crispy.
Remove and drain on paper towels.
Step 4: Prepare the Salad
Arrange mixed lettuce, red cabbage, and cherry tomatoes on a serving plate.
Sprinkle dried rose petals over the top.
Step 5: Make the Dressing
In a small bowl, whisk together lemon juice, olive oil, honey (optional), salt, and chili flakes.
Mix until smooth and well combined.
Step 6: Assemble and Serve
Place the hot cheese cigars on top of the salad.
Drizzle the dressing over the dish just before serving.
Serve immediately while crispy.