Crispy Cheese Rolls
Cheese Rakakat Rakakat

Crispy Cheese Rolls Recipe


Cheese Rakakat Recipe – Crispy Cheese Rolls

If you are a cheese lover, then this recipe is tailor-made just for you. Crispy Cheese Rolls with hot mozzarella cheese oozing out of it is a joy ride for the taste buds. These cheese rolls are the perfect dish for appetizers and snacks. Cheese Rakakat is crispy from the outside and cheesy from the inside. The cheese will literally melt in your mouth and will make you want more. We have used spring roll sheets to wrap the cheese rolls instead of dough because these sheets are easy to work with and will help to cut down on the time used to make the recipe. You can use any oil for frying the cheese rolls, but we have used vegetable oil here as it is odorless.

If you want to add more flavours to the dish, you can add finely chopped onion and even boiled corn to the filling mixture. Make sure you use mozzarella cheese for this recipe if you want that beautiful cheese pull. To make the Cheese Rakakat species, add green chillies or chilli flakes to the filling. Serve this lip-smacking dish at kitty parties, birthdays and we bet that everyone will love it for sure.

Do try this recipe at home, rate it and let us know how it turned out to be by leaving a comment in the section below.

How to make Cheese Rakakat

Step 1 – Prepare filling

In a bowl, add shredded mozzarella cheese, oregano, toasted sesame seeds, coriander leaves and mix thoroughly.

Step 2 – Spread filling on sheets

Spread an adequate amount of filling on the sheet, roll it over to form a log and seal the edges using some water. Repeat the same for all spring roll sheets.

Step 3 – Deep fry the rolls

In a deep pot or pan, heat the oil on medium flame and deep fry the prepared cheese rolls until golden. Take them out on a paper towel.

Step 4 – Ready to be served

Serve the Cheese Rolls with ketchup, mayo or any other dip of your choice. Enjoy!

Ingredients of Cheese Rakakat

  • 6 Servings
  • 1 1/4 cup shredded mozzarella
  • 2 tablespoon chopped coriander leaves
  • 2 cup vegetable oil
  • 1 teaspoon oregano
  • 2 tablespoon toasted sesame seeds
  • 12 spring roll sheets
  • water as required