These cheese rolls are almost always served as an appetizer in the "meza" portion of the meal. They are light and easy to make and very flavorful. They are very popular and can be made in advance and frozen before frying up. Ingredients 1 package thin egg roll dough 2 cups shredded ackawi cheese or shredded mozeralla 1/2 cup shredded cheese mix 1 tbs chopped parsley 1/2 tsp ground black pepper 1/2 tsp salt (optional) 1 egg white 1 egg yolk beated (to bind dough) olive oil to pan fry rolls Directions For filling, combine cheeses, parsley, pepper, salt and egg white and mix well. On a flat surface, lay out egg roll, place 1-2 tbs filling one inch away from the corner on one side of the egg roll and roll up from one corner to the next, while folding in the sides in the middle, use beaten egg yolk to seal edge. Preheat a pan on medium/low heat, add 2-3 tbs olive oil, place rolls in the pan, seal side down for about 3-4 minutes on each side until golden brown.