Cheese And Egg Roll (6 Pcs) Recipe

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp sugar and 1 tsp salt.

In a separate bowl, beat 2 large eggs with 1/2 cup milk and 1/4 cup water until combined. Stir in 1 tbsp melted butter.

Gradually whisk the wet mixture into the flour mixture until smooth and lump-free. The batter should be pourable but slightly thicker than crepe batter. If too thick, add up to 1–2 tbsp water; if too thin, add 1–2 tbsp flour.

Let the batter rest 10 minutes at room temperature to relax the gluten and remove air bubbles.

In a small bowl, combine 1 cup shredded cheddar, 2 oz softened cream cheese, 2 tbsp chopped green onions, 1/4 tsp black pepper and 1/4 tsp salt. Mash together with a fork until a spreadable, slightly chunky filling forms. Taste and adjust seasoning.

Cook thin pancakes

Heat a nonstick skillet over medium heat and lightly brush with a little vegetable oil. Pour 1/4 cup (approx.) of the batter into the skillet and swirl to make a thin pancake about 6–7 inches across. Cook until edges lift and underside is lightly golden, about 1–1½ minutes. Flip and cook 20–30 seconds more. Transfer to a plate and repeat to make 6 thin pancakes (should yield six 6–7 inch rounds). Keep pancakes covered with a clean towel to stay pliable.

Fill and roll

Lay one pancake flat. Spread about 2 tbsp of the cheese filling evenly across the center lengthwise, leaving a 1/2-inch border at edges. Fold the short edges inwards slightly, then roll tightly from one long side to the other to form a compact roll. Repeat with remaining pancakes and filling to make 6 rolls.

Egg wash & sear

Beat 1 large egg with 1 tsp milk to make an egg wash. Brush each roll lightly with the egg wash to help sealing and to create a glossy finish. Heat a large skillet over medium heat with 3 tbsp vegetable oil and use just enough to coat the bottom. Place rolls seam-side down and cook, turning occasionally, until all sides are golden brown and cheese inside is melted, about 2–3 minutes per side and total 6–8 minutes. Reduce heat if the exterior browns too fast before the cheese melts.

For a baked option: preheat oven to 375°F (190°C). Place egg-washed rolls on a lined baking sheet and brush tops with 1 tbsp melted butter. Bake 12–15 minutes until golden and cheese is melted.

Transfer cooked rolls to a plate lined with paper towels briefly to remove excess oil. Brush once more with the remaining melted butter for shine and extra flavor.

Let rest 1–2 minutes (cheese will be very hot), slice in half on a diagonal if desired, and serve warm. Accompany with ketchup, hot sauce, or a simple herb yogurt dip as preferred.