🧀 Ramadan Cheese Rolls
Ramadan cheese rolls are thin spring roll pastry sheets wrapped around white cheese and chopped parsley, then fried until golden and crisp. Inside, the cheese melts into a soft, gooey filling. They are one of the most common savoury bites on iftar tables, served hot next to soup and samosas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 20 spring roll pastry sheets
- 300 g white cheese (feta-style or akkawi), crumbled
- 100 g mozzarella, grated
- 1 bunch parsley, finely chopped
- Oil for frying
Method
- Mix the white cheese, mozzarella and parsley.
- Place a spoonful of filling near one corner of a pastry sheet.
- Fold in the sides and roll tightly, sealing the edge with a little water.
- Fry in hot oil for 2–3 minutes, turning, until golden.
- Drain on paper towels and serve warm.
How to make it lighter
- Air-fry or bake brushed with a little oil instead of deep-frying — 1 tbsp oil ≈ 120 kcal.
- Use lighter cheeses and add more parsley to the filling.
- Pair 2–3 rolls with soup and salad for a balanced iftar.
History
Cheese rolls made with ready-made spring roll pastry are a modern household favourite across the Gulf, the Levant and Egypt, prepared above all during Ramadan for iftar.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →