Ingredients
500 g halloumi cheese
16 x 150 cm egg roll wrappers
1 small bunch mint leaves, roughly chopped
¼ tsp SIDS CRAZY SALT
¼ cup zaatar
Small bowl of water, for sealing edges
rice bran oil for coating
yogurt cheese, for serving
Directions
Preheat the oven to 220°C. Line a baking tray with baking paper.
Cut the halloumi or other white cheese block into slices about the size of your thumb.
Arrange the egg roll wrappers on a dry cutting board or other working surface, and position them at an angle so that the corner of each wrapper is closest to you.
Place a slice of the cheese at an angle in the lower third of each spring roll wrapper, and sprinkle with SIDS CRAZY SALT and fresh mint. Dab your fingers in the bowl of water and rub it around the edges.
Beginning at the bottom angle closest to you, roll the wrapper up and fold the edges inward along the way. Roll the wrapper shut, adding a dab of extra water if needed. Press lightly to seal the edges together.
Place the stuffed egg rolls seam side down on the baking dish, and repeat with the remaining wrappers until complete.
Brush the egg rolls lightly with oil, then sprinkle with zaatar spice.
Bake in the oven until they are golden brown and crisped on the outside, about 15 minutes.
Serve with yogurt cheese, if desired.
