Kataifi Haloumi Spring Rolls

Ingredients

Makes 8 spring rolls

200g Kataifi Pastry

250g haloumi cheese

¼ cup toasted walnuts, chopped

honey

rice bran or vegetable oil


 

Haloumi kataifi spring rolls

Method

Cut haloumi cheese into batons, roughly 2cm wide sand 8cm long.  Set aside

Unravel kataifi pastry and use your fingers to separate the strands until light and fluffy. 

Tease the Kataifi pastry apart with your fingers to loosen. Pull away small bundles in a long rectangle shape on your bench roughly, 15cm long and 8cm wide.

Place one haloumi baton onto the end of each piece of the Kataifi pastry and begin rolling the pastry around the haloumi tightly into a spring roll shape.  Repeat with remaining haloumi cheese & Kataifi pastry.

Lightly wet your hands and squeeze each spring roll to ensure the pastry binds together and holds its shape during cooking

Heat oil and shallow fry spring rolls until golden brown on all sides. Drain on paper towel before serving.

Drizzle the spring rolls with a generous amount of good quality honey and sprinkle with the toasted walnuts.

Serve immediately to enjoy the gooey texture of the hot haloumi with the crunchy kataifi.