Zucchini Cottage Cheese Spring Rolls (Air Fryer)

Here’s the snack I make when I want the crackle of a fried spring roll but not the evening of standing over a pot of oil: zucchini cottage cheese spring rolls, rolled tight and finished in the air fryer. The wrapper blisters into deep golden bubbles, the inside is a warm, herby heap of zucchini and creamy cottage cheese, and the whole thing lands at about ninety calories and five grams of protein per roll — numbers that belong on a snack label, not next to the word “crispy.” You get the crunch of the takeout version with none of the oil bath, none of the splatter on the stovetop, and none of the guilt-laced math at the second roll. There is always a second roll.

But let me be honest about where this recipe can go wrong, because the internet’s version of it mostly has. The combination of wet zucchini and a hot enclosed wrapper is a hostage negotiation, and most of the recipes out there handle it badly — they grate, they squeeze once, they roll, and then they act surprised when the seams split and the filling weeps onto the basket. This version runs the discipline the dish actually needs: the zucchini gets salted first and squeezed hard (two separate steps, both load-bearing), the filling gets an egg to set it into one sliceable piece, the seam gets a flour paste instead of a hopeful dab of water, and the rolls go in seam-down with real space between them. None of it is hard. All of it is the difference between a roll that holds and a roll that vents.

The plan is twelve rolls in about forty minutes: salt and squeeze the zucchini while the wrappers come to room temperature, mix the filling, roll a dozen cigars, then two quick batches in the air fryer while you stir together a three-minute yogurt dip. The rolls freeze beautifully before they cook, the filling tastes like a garden in July, and the first roll off the tray belongs to the cook — that one’s in the contract. Let’s talk about why the air fryer earns its name here, and then let’s roll.

The Crisp Without the Bath

First, what an air fryer actually is: a small convection oven with a marketing degree. Nothing wrong with that — the marketing is why it sits on the counter and the convection is why it crisps — but the crisp needs explaining, because a dry wheat wrapper in hot air alone turns pale and leathery, not blistered. The trick is the oil spray, which is not garnish and not optional. A fine mist of oil settles into the microscopic valleys of the pastry surface, and oil conducts heat far better than air does, so every oiled spot becomes a tiny frying pan that pushes the local starch past browning temperature while the moving air dehydrates it. That’s where the blisters come from: patches of the wrapper steam from their own moisture, set, and puff. You aren’t skipping frying with an air fryer — you’re micro-dosing it, one misted valley at a time. Deep frying does the same job by drowning the whole wrapper at once; the air fryer does it with a spray bottle and better manners.

Now the filling, and the three defenses that keep it inside the wrapper. Defense one: the squeeze, which we’re doing in two steps — salt, then squeeze — because salt pulls water out of plant cells by osmosis while you’re setting up everything else. Grated zucchini alone will release its water inside the roll, where it turns to steam and hunts for a seam; salted and wrung zucchini has already given up the goods in the towel. Defense two: the egg. Cottage cheese on its own is curds in whey, and whey is water; one beaten egg in the mix sets as it cooks and glues the whole filling into a soft, sliceable mass instead of a puddle with ambitions. The mozzarella helps too — it melts and knits the filling together — while the cottage cheese itself barely melts at all, which turns out to be exactly what you want in a hot pocket: it stays creamy and composed where cream cheese would run and brie would surrender. Defense three: the roll itself — snug, air-free, sealed with flour paste, and laid seam-down so the steam’s slow leak is out the top, not through the front door.

Last, the rolling, because tension is the whole technique and it’s simpler than it sounds. A spring roll is rolled like a burrito that went to finishing school: filling in a tight line near the bottom edge, bottom folded over snug, sides folded in, then one confident roll to the top — firm enough that there’s no air inside, gentle enough that the wrapper doesn’t tear. Too loose and the air pocket steams the wrapper from within; too tight and the wrapper splits along a fold line. Two heaping tablespoons of filling is the ceiling; an overfilled roll is a bursting roll, and the mozzarella will find any exit you leave it and make lace on the basket. Keep the stack of wrappers under a barely damp towel while you work — a dry wrapper cracks, a soaked one tears, and the window between the two is your working hour. That’s the entire craft. Everything else is grocery shopping.

⏱️ 40 MIN  |  🌯 12 ROLLS  |  💨 CRISP, NOT OIL-BATHED

• Prep Time: 25 minutes — the zucchini’s 10-minute salt rest runs inside it
• Air Fry Time: 12 to 14 minutes, two batches
• Total Time: about 40 minutes
• Yield: 12 rolls — snack for 4, or lunch for 2 with a salad

The Rolling Bench

One machine, a towel, and a flat surface:

• Air fryer, 4-quart or bigger — six rolls per batch with breathing room is the math. Smaller baskets mean three batches and a longer afternoon.
• Clean kitchen towel — the zucchini squeeze, then the wrapper cover. Two towels if you’re tidy about it.
• Box grater — large holes for the zucchini.
• Pastry brush or one finger — for the flour paste seam.
• Oil spray bottle — olive or avocado oil. A pump sprayer beats aerosol cans, which can pit nonstick coating.
• Tongs and a wire rack — the exit strategy. The rack keeps the bottoms crisp while batch two cooks.
• Sheet pan — parking lot for rolled, uncooked rolls, and the freeze-first tray if you’re stocking the freezer.

Ingredients (With Labels)

🥒 The Filling

• Zucchini: 2 medium (about 1¼ lb) — grated, salted, squeezed
• Cottage cheese: 1 cup small-curd, full-fat or 2%
• Mozzarella: ½ cup shredded — the melt and the pull
• Parmesan: ¼ cup finely grated — the depth
• Egg: 1 large — the insurance binder
• Scallions: 2, thinly sliced
• Garlic: 1 small clove, minced
• Fresh dill: 2 tablespoons chopped, plus more to finish
• Lemon: 1 — half the zest in the filling, the rest in wedges
• Salt and pepper: ½ teaspoon salt for the zucchini, ¼ teaspoon pepper in the mix

🌯 The Wrappers and the Seal

• Spring roll wrappers: 12 thin wheat ones, 6 to 7 inches — thawed if frozen, covered with a damp towel
• Flour: 1 tablespoon mixed with 1½ tablespoons water — the paste
• Olive oil spray: for the basket and the rolls

✨ The Dip

• Greek yogurt: ¾ cup
• Garlic: ½ small clove, grated fine
• Lemon juice: 1 teaspoon
• Dill: 1 teaspoon chopped, plus a pinch of salt

Step by Step How to Make

1. Step 1 — Salt, then squeeze. Grate the zucchini on the large holes, toss it with the ½ teaspoon of salt in a colander, and let it sit for 10 minutes — the salt is pulling water out of the cells by osmosis while you mix the paste, stir the dip, and set up your rolling station. Then pile it into the towel and twist hard, over the sink or a bowl, until it stops giving. You want a dry, dark, dense handful of shreds and a frankly rude amount of green water left behind. This is the step the whole recipe stands on, and the salt-first version gets the zucchini drier than squeezing alone ever will.
2. Step 2 — Mix the filling. In a big bowl, combine the squeezed zucchini, the cottage cheese, mozzarella, Parmesan, the egg, scallions, garlic, dill, the lemon zest, and the pepper. Fold it together and taste it — it should taste a shade under-seasoned, because the flavors concentrate as the roll cooks and the cheeses carry salt of their own. The mixture should be scoopable and slightly sticky, not wet; if your spoon leaves a puddle behind, the zucchini needs another trip through the towel.

3. Step 3 — Roll and seal. Lay one wrapper like a diamond with a corner toward you, and spread a tight line of two heaping tablespoons of filling across the lower third. Fold the bottom corner over the filling snugly, fold in the two sides like an envelope, brush the top corner with the flour paste, and roll it up in one confident motion — firm, air-free, unstrained. Lay each roll seam-down on the sheet pan. No air pockets, no overstuffing: an air pocket is a balloon waiting for steam, and an overfilled roll is a slow-motion confession. If a wrapper tears, double-wrap the roll in a second one and call it the armored division.
4. Step 4 — First batch. Preheat the air fryer at 375°F for 5 minutes while you finish rolling — a cold basket is where pale, leathery bottoms come from. Spray the basket lightly, then lay in six rolls seam-down with real space between them; rolls touching isn’t friendship, it’s steaming. Spray the tops generously — remember, the oil is the frying — and air fry 8 to 10 minutes, flipping each roll with the tongs at the 5-minute mark, until the wrappers are blistered deep gold all over. Out to the wire rack they go.

5. Step 5 — Second batch and the dip. While the second six rolls cook, stir the dip together — yogurt, the grated half-clove of garlic, lemon juice, dill, and a pinch of salt — and give the finished first batch a moment on the rack, where the steam exits from both sides instead of sogging the underside against a plate. The dip takes ninety seconds and it is not optional: something cool and acidic against the hot, rich roll is the entire point of the pairing, the same reason dumplings come with vinegar and fried cheese comes with jam.
6. Step 6 — The hot minute. These rolls peak in their first ten minutes out of the basket, while the wrapper is still audibly crisp and the filling is still steamy — so serve them as the batches land, or hold the first batch in a 200°F oven and serve all twelve at once. Flaky salt and a scatter of extra dill over the top, lemon wedges on the side, the bowl of dip in the middle. The first roll always tears a little when you test the seal. That one has always belonged to the cook, and the cook has earned it.

Same rolled-and-crisped energy, different budget — these garden rolls are the light-footed cousins of the crab and shrimp queso rolls, which bring the same blistered wrappers to a considerably more indulgent filling.

Anna’s Kitchen Notes

The two-step squeeze, one more time. Squeezing alone gets maybe two-thirds of the water; salting first gets the rest, because osmosis does the interior work that a towel can only do from the outside. Ten minutes, one colander, no effort — you spend it making the dip and the paste anyway. The most common failure in this whole recipe is a zucchini that was squeezed but never salted, and it announces itself as a burst seam at minute six.

The cottage cheese doctrine continues. Small curd, full-fat or 2%, from a tub — the same spec as the pancakes and the quiche on this site, and for the same reasons: real fat, real body, no added water pretending to be a health benefit. Fat-free cottage cheese replaces fat with water, and this filling has spent its entire existence evicting water. Don’t make it negotiate with new water at the door.

Paste, not water. A damp seam sealed with plain water holds until the roll hits convection heat, then lets go — water dissolves back into the wrapper starch and the seam peels exactly when the steam peaks. A flour paste cooks into actual glue. It’s one tablespoon of flour and ninety seconds of stirring, and it is the difference between twelve closed rolls and ten closed rolls plus two confessions.

Keep the stack covered. Spring roll wrappers are at their best for about an hour out of the package: dry ones crack along the fold lines as you roll, and ones left damp too long tear like wet tissue. A barely damp towel over the stack, working one wrapper at a time, keeps the whole dozen in the window. This is the only part of the recipe with a clock on it, and the clock is generous.

Stock the vending machine. Roll a double batch next time — the filling doubles cleanly, the rolling is the same amount of effort per roll, and rolls frozen solid on the sheet pan then bagged will keep two months. Air fry them straight from the freezer at 360°F with an extra three or four minutes and a slightly more generous spray. A stocked freezer of these has ended more weeknight snack emergencies at my house than I care to admit on a food blog.

The Snack Squad

The air fryer earns its counter space in shifts, and these rolls rarely work alone. The air fryer carrot bacon is the smoky little strips that come out of the same machine between batches, and the crispy rice paper crab rangoons are the other crisp in the family — rice paper’s glassy crackle to these rolls’ wheat blister.

For the rest of the tray: the everything bagel cucumber bites are the cool, crunchy counterpoint a hot roll wants beside it, the 3-ingredient cottage cheese pancakes are the same tub’s breakfast shift, and when August hands you more zucchini than any roll can hold, the vegetarian zucchini slice is the standing solution. One ingredient, one dairy case, one very well-fed week.

Same Wrapper, Other Gardens

The rice paper route. For a gluten-free version, use two rice paper sheets layered per roll — one tears, two hold — soaked just until pliable, filled and rolled the same way, sprayed generously, and air fried at 375°F for 8 to 9 minutes. The texture is different and honestly lovely: a crackly, glassy shell instead of a blistered one. It takes a little more nerve and a little more spray, and it’s worth both.

Corn and pepper, high summer. Swap half the zucchini for ½ cup of corn kernels and a diced roasted red pepper, cilantro for the dill, and a spoon of the yogurt dip spiked with sriracha. This is the version that tastes like a farmers market stall in July, which is where the ingredients probably came from anyway.

Spinach and feta, the other classic. Ten ounces of spinach, wilted and squeezed exactly like the zucchini, with feta standing in for the mozzarella. It’s spanakopita that went to summer camp, and nobody has ever been sad to see it arrive at a table.

The hot honey finish. Skip the dip; drizzle the hot rolls with warm honey mixed with a pinch of red pepper flakes and finish with flaky salt. Sweet, salty, creamy, crisp — the entire snack argument in one roll, and the first plate to empty at every party where I’ve served it.

Everything-bagel rolls. A teaspoon of everything-bagel seasoning in the filling and another pressed onto the oiled outsides before air frying, with a whipped cream cheese dip instead of the yogurt. It sounds like a bagel shop got into the spring roll business, and that is exactly what it tastes like.

The oven version, honestly rated. 425°F, oiled baking sheet, tops sprayed, about 20 minutes with one flip. The blistering is less dramatic and the bottoms need watching, but the rolls come out at roughly eighty-five percent of the air fryer’s crisp — fully respectable for a machine you already own and an air fryer you don’t.

The Roll Receipt

Nutrient	Per Roll (1 of 12)
Calories	90 kcal
Protein	5 g
Carbohydrates	9 g
Fats	4 g

Estimates as written, spray oil and dip included. Ninety calories and five grams of protein per roll is the quiet advantage of a cottage cheese filling over the cream cheese original — comparable snack satisfaction at half the fat and double the protein, with the zucchini doing volume work that costs almost nothing nutritionally. Three rolls with the yogurt dip is a four-hundred-calorie plate that eats like a meal, and two rolls is the afternoon snack that actually holds you to dinner. The math is why this recipe exists, but the blister is why people ask for it again.

The Crisp Comeback

Storage is a two-tier system: cooked rolls keep three days in the fridge and come back to life in the air fryer at 350°F for 3 to 4 minutes — genuinely as good as new, sometimes better, because the second pass darkens the blisters a shade further. The microwave will make them hot and soft in forty seconds, and you already know how I feel about that transaction. Reheat in batches, not stacked, or the bottoms re-steam and you’re back where you started.

The freezer is the better plan: freeze rolled, uncooked rolls solid on the sheet pan, then bag them for two months. From frozen, 360°F with an extra three to four minutes and a generous spray — no thawing, because a thawed raw wrapper softens and sticks while a frozen one goes straight to work. This is the make-ahead program in its entirety, and a dozen of these in the freezer is the difference between a snack emergency and a snack plan.

The filling itself holds one day in the fridge, covered — by day two the salt has kept pulling water from the zucchini and the mix goes weepy, so roll what you’ll cook and cook what you’ll roll. Leftover cooked rolls have second careers: halved and tucked into a lunchbox with the dip in a small jar, split and filled into a pita with the remaining cucumber-and-tomato situation, or chopped over a salad as warm, crunchy croutons. The filling, should any survive, is also an excellent omelet situation by morning — the cottage cheese family has always been flexible about shifts.

Where It Goes Wrong

Pale, leathery bottoms. Three suspects, usually working together: a cold basket (no preheat), a skipped spray, or rolls crowding each other into a steam agreement. Preheat five minutes, spray the basket and both sides of each roll, and keep daylight between them. The oil is not the garnish; it’s the frying.

Burst seams and vented filling. The genre’s classic, and it’s always one of four causes: overfilled (two heaping tablespoons is the ceiling), an air pocket inside a loose roll, a wet filling from an under-squeezed zucchini, or a seam that was sealed with water instead of paste — or laid facing up. Run the defenses and the problem stops existing; skip one and the mozzarella will find the gap and make lace on the basket. Delicious lace, structurally still a confession.

A wet, loose filling that won’t roll. The zucchini kept its water, or the cottage cheese was fat-free and brought extra. The fix at the mixing bowl is the same as the prevention: a harder squeeze, a tablespoon of extra grated Parmesan to drink up the remainder, and dairy with actual fat in it. If the spoon leaves a puddle, the towel needs another shift.

Wrappers that crack while rolling. The stack dried out — spring roll wrappers have a working window, and it starts closing the moment the package opens. Keep the pile under a barely damp towel, take one wrapper at a time, and work within the hour. A wrapper that’s cracked but still whole can be double-rolled in a second one; a wrapper that shatters has been sitting out too long and owes you an apology.

Blistered outside, lukewarm middle. The rolls went in cold from the fridge — raw rolled rolls hold a half-hour at room temperature just fine — or the batch was so big the air temperature dropped and the timer ran out before the filling did. Room-temperature rolls, six at a time, full minutes on the clock. The middle should come out steamy and molten-adjacent, not warm-ish and doubtful.

The dip got skipped. Not a structural failure, but a flavor one, and I’m including it anyway: these rolls are rich and savory by design, and without something cool and acidic beside them the whole plate speaks in one note. Yogurt dip, lemon at minimum, even a spoon of good vinegar — the acid is what makes the second roll taste as good as the first, and the second roll is the entire business model.

Roll Questions

Wheat wrappers or rice paper — which should I use?

Wheat wrappers are the default here: easier to roll, more forgiving to seal, and they blister into that golden, shatter-crisp shell. Rice paper makes a gluten-free roll with a completely different crisp — glassy and crackly — but it needs double-wrapping for structure and a heavier hand with the spray. Both routes are in the variations. If you own both and can’t decide, make the wheat ones first and graduate to rice paper once your rolling tension is calibrated.

Can I deep-fry these instead?

Yes, and it’s the ceiling of the genre: 380°F oil, 2 to 3 minutes, turning once, until deep gold. Pat the rolled surfaces dry first — water and hot oil have a feud that goes back generations — and don’t crowd the pot. You’ll get a slightly puffier, more even blister than the air fryer gives, at the cost of a quart of oil and a kitchen that smells like a snack bar. Once a year, on a worthy occasion, I still do it.

Can I make the rolls ahead of time?

Three tiers. The filling: one day ahead, covered — by day two the salt keeps pulling water and the mix goes weepy. The rolled, uncooked rolls: a few hours in the fridge seam-down on a tray, or freeze them solid and bag for two months, air frying from frozen with an extra three to four minutes. The cooked rolls: three days in the fridge, resurrected in the air fryer at 350°F for a few minutes. Every version ends crisp; the freezer one just takes the longest route there.

Why cottage cheese instead of cream cheese?

Protein and behavior. Cottage cheese brings about double the protein at half the fat, stays creamy and composed inside a hot wrapper where cream cheese liquefies and hunts for the seam, and adds a gentle tang that makes the filling taste awake. Cream cheese makes a perfectly delicious, structurally more reckless roll — if you use it, freeze the rolled rolls for 20 minutes before air frying to firm the filling. I’ve done both. I keep coming back to the tub.

My filling leaked out the ends. What happened?

The line of filling was spread to the very edges, or the sides weren’t folded in snug before the final roll. Keep the filling a solid inch from each side edge, fold the side corners in over it like an envelope, and roll the last turn with real tension so the folded edges stay put. The ends are the weakest doors in the house; a roll that respects its doorframes keeps its filling.

Can I bake these in the oven instead?

Yes — 425°F on an oiled, preheated baking sheet, tops sprayed well, about 20 minutes with one careful flip. Preheating the sheet matters; it sears the bottoms on contact instead of letting them dry slowly into leather. The results sit around eighty-five percent of the air fryer version: crisp, a little less blistered, entirely respectable. Weeknights are allowed to take the discount.

What else can I serve with them?

Anything cool, bright, or acidic — the roll brings the hot and the rich, so the sides should argue back. The yogurt dip below is the house standard; sweet chili sauce is the takeout-classic route; a thin swipe of hot honey suits the variation of the same name; and a quick cucumber-and-tomato salad turns a plate of rolls into an actual dinner. The rule is just acid somewhere on the plate, and the rule has never once failed me.

Salt & squeeze · Roll snugly · Air-fry until golden

Zucchini Cottage Cheese Spring Rolls (Air Fryer)

Thin wheat wrappers filled with well-drained zucchini, cottage cheese, mozzarella, and fresh dill, then air-fried until golden and crisp. Serve with a cool garlic-yogurt dip and lemon wedges.

Prep & rolling

About 25 minutes

Air-fry

10–14 minutes per batch

Total, two batches

About 50–60 minutes

Yield

About 12 spring rolls

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Ingredients

The zucchini-cheese filling

• 2 medium zucchini, about 1¼ lb total, coarsely grated
• ½ teaspoon salt, for the zucchini
• 1 cup small-curd cottage cheese, full-fat or 2%, drained of visible excess whey
• ½ cup shredded low-moisture mozzarella, made with vegetarian enzymes
• ¼ cup finely grated vegetarian Parmesan-style cheese
• 1 large egg
• 2 scallions, thinly sliced
• 1 small clove garlic, minced
• 2 tablespoons chopped fresh dill, plus more for garnish
• 1 lemon — zest from half for the filling, 1 teaspoon juice for the dip, and remaining fruit cut into wedges
• ¼ teaspoon black pepper

The wrappers & seal

• 12 thin wheat spring roll wrappers, about 6–7 inches square, thawed according to the package
• 1 tablespoon all-purpose flour
• Up to 1½ tablespoons water, for making a brushable sealing paste
• Olive oil spray, for lightly coating the basket and rolls
• A little flaky salt, for finishing, optional

The garlic-yogurt dip

• ¾ cup plain Greek yogurt
• ½ small clove garlic, finely grated
• 1 teaspoon juice from the listed lemon
• 1 teaspoon chopped dill
• 1 pinch salt, to taste

The rolling bench

• Air fryer, with enough basket space for an uncrowded batch
• Box grater and colander
• 2 clean kitchen towels — one for squeezing, one barely damp for covering wrappers
• Mixing bowl and small bowls, for paste and dip
• Pastry brush
• Oil pump sprayer, suitable for your air fryer
• Tongs
• Wire rack and sheet pan
• Instant-read food thermometer

Two batches take two cooking cycles: allow roughly 20–28 minutes of air-frying for twelve rolls, plus preheating. A 4-quart basket may not hold six rolls with adequate space; cook smaller batches if necessary.

Dry the ingredients before mixing: squeeze the zucchini thoroughly and drain visible whey from the cottage cheese. Once the egg is added, do not taste the filling or put it back through the kitchen towel.

Wrapper choice matters: use thin wheat spring roll pastry, not rice paper or thick egg roll wrappers. The finished rolls contain wheat, egg, and dairy. Choose cheeses made with vegetarian enzymes.

How to make them

1. Salt and squeeze the zucchini

   Coarsely grate the zucchini and toss with ½ teaspoon salt in a colander. Let stand for 10 minutes. Wrap the shreds in a clean kitchen towel and twist firmly over the sink until very little liquid comes out. If the cottage cheese has visible pooled whey, drain it in a fine strainer before measuring and mixing.

2. Prepare the dip, paste, and filling

   Stir together the Greek yogurt, grated garlic, 1 teaspoon lemon juice, 1 teaspoon dill, and a pinch of salt. Cover and refrigerate. In a separate bowl, mix the flour with water gradually to make a smooth, brushable paste. Combine the squeezed zucchini, cottage cheese, mozzarella, Parmesan-style cheese, egg, scallions, minced garlic, 2 tablespoons dill, zest from half the lemon, and pepper. Mix until evenly combined. The filling should be thick and scoopable without pooled liquid. Do not taste the uncooked egg mixture or flour paste.

3. Roll snugly and seal

   Lay one wrapper on a clean surface with a corner facing you. Keep the remaining wrappers covered with a separate, barely damp towel. Place about 2 tablespoons of filling across the lower third, leaving generous space at both sides. Fold the bottom corner over the filling, fold in the sides, and roll snugly without stretching the pastry. Brush the final corner with a thin layer of flour paste and press closed. Set seam-side down. Repeat, using a little more filling only if the wrapper comfortably accommodates it. Do not force excess filling into the rolls; refrigerate any surplus promptly.

4. Preheat and cook the first batch

   Preheat the air fryer to 375°F according to its instructions, typically 3–5 minutes. Lightly oil the basket using a product approved for its coating. Lightly coat all sides of the rolls with oil and arrange seam-side down in one layer, leaving space between them. Cook only as many as fit without touching. Air-fry for about 10–14 minutes, turning carefully after 5–6 minutes, until golden and crisp. Check early because thin wrappers brown quickly.

5. Check the filling and repeat

   Confirm that the center of a roll reaches 160°F with an instant-read thermometer; a browned wrapper alone does not show whether the raw egg filling is cooked. If the shell browns before the center is ready, lower the temperature to 350°F and continue cooking as needed. Transfer the cooked rolls to a wire rack. Repeat with the remaining rolls, keeping uncooked batches refrigerated while they wait.

6. Rest briefly and serve with the cool dip

   Let the rolls rest on the rack for a few minutes so the filling is comfortable to eat. Serve in batches for the crispest texture, or briefly hold cooked rolls on an oven-safe rack in a 200°F oven while the next batch cooks. Finish with extra dill and a little flaky salt only if needed. Serve the chilled yogurt dip and lemon wedges alongside.

Food safety: keep the raw filling and yogurt dip refrigerated when not in use. Refrigerate leftovers within 2 hours, or 1 hour above 90°F. Reheat cooked rolls to 165°F. The timings above are for unfrozen rolls; frozen rolls need additional cooking and a center-temperature check, not just a fixed number of extra minutes.