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Cheese Rolls

I used to make meat rolls like this.

First, make your cheese. No, I’m not kidding. My wife made the cheese. It was a simple ricotta which she made and aged on the counter for a few days to dry it out. Mix it with one or two eggs and season to taste. We did salt and pepper (duh) and some oregano.

Next get out your egg roll skins. Paint two edges with a mixture of egg yolk and water, fill no more than a quarter sized blop, and roll it up. Repeat 25 to 30 times, or until you want to scream.

Fill a pan with canola oil and heat it up. This takes forever but you want it to sizzle right as you put the suckers in, so put it on 5 and wait it out. I was heating up cast iron. Once it’s up to heat, drop those suckers in. I did four to five at a time, to give them room to roil. Once one side was done, I rolled them over and did the other. They go fast if you have the heat right.

Set them on paper towels to cool down from molten and serve with a dipping sauce of your choice.