Ingredients
Scale
- 20 eggroll wrappers
- 200 grams Egyptian white cheese – Domyati or Istanbuli (7oz)
- 300 grams shredded mozzarella (10.6oz)
- 1 egg
- 1 handful parsley, chopped
- 1 handful mint, chopped
- vegetable oil for deep frying
Instructions
- Process cheeses and egg in food processor til well combined.
- Add chopped parsley and mint and pulse a few times until distributed.
- Roll up eggroll style in wrappers as in photo above, brushing end with water.
- Deep fry in 350 degree F oil until golden.
