Mozzarella Garden Rolls ( 5pcs) Recipe

Grate mozzarella finely so it melts evenly. Measure out 1.5 cups and place in a medium bowl.

In a small skillet over low heat, melt the salted butter. Add the minced garlic and gently cook 30–45 seconds until fragrant but not browned. Remove from heat and let cool 1 minute.

Pour the warm garlic-butter over the grated mozzarella. Add the black pepper and gently fold to combine. The butter will lightly moisten the cheese, helping it bind when fried.

Roughly chop or tear the green spring mix into bite-size pieces (if leaves are large). Fold the greens into the cheese mixture until evenly distributed. Set the filling aside to cool slightly (2–3 minutes).

Prepare a small sealing paste by mixing the 1 tsp flour with 1 tsp water to form a thin paste.

Lay one pastry wrapper flat on a clean work surface with one corner or edge closest to you (if square, position like a diamond). Place about 3 heaping tablespoons of the cheese-and-greens filling near the bottom center of the wrapper, leaving 1/2–1 inch margin at edges.

Fold the bottom corner up over the filling, tuck in the sides snugly, then roll tightly toward the opposite corner to form a neat cylinder. Brush the final corner or edge with the flour paste and press to seal. Repeat with the remaining wrappers and filling to make a total of 5 rolls.

Place assembled rolls seam-side down on a tray and refrigerate for 10–15 minutes. Chilling helps them hold shape and reduces oil splatter when frying.

Pour about 1–2 cups (or enough to submerge halfway to fully) of vegetable oil into a deep skillet or pot and heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and brown in ~30 seconds.

Working in batches if necessary, carefully lower 2–3 chilled rolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp on all sides, about 2.5–4 minutes total depending on oil depth and heat.

Use a slotted spoon to transfer the fried rolls to a plate lined with paper towels to drain excess oil. Allow to rest 1–2 minutes before serving so the cheese settles slightly (hot filling will be very soft).

If desired, stir the optional lime juice into the sweet chili sauce to brighten flavor. Spoon sauce into a small dipping bowl.

Arrange 5 Mozzarella Garden Rolls on a serving plate. Garnish with cilantro or basil leaves if using. Serve hot with sweet chili sauce on the side.