Yummy Matzo Rolls

Yummy Matzo Rolls

2
Maya 1

"This is an Israeli recipe that my aunt made last Passover - everybody gobbled them up and asked for the recipe."

Ingredients 1 h 25 m {{adjustedServings}} servings 480 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly.
  2. When the mixture is cool, stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes. Form into four balls and place on a greased baking pan.
  3. Preheat the oven to 350 degrees F (175 degrees C). Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.
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Reviews 2

  1. 2 Ratings

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Laura
4/13/2009

As with many Passover foods, these fall into the "edible, but only because I must" category. They came out greasy and heavy. Maybe I did something wrong, but I was hoping for something a little lighter that I could cut open and eat with tuna. These are more like balls of scrambled eggs with matzah meal mixed in. I would recommend making 6 or 8 smaller rolls and baking a little longer. They could use a little seasoning as well; maybe onion or garlic added with the eggs. Sitting in the oven helped crisp up the outsides, and they are certainly filling, but I will look for another recipe to try next Pesach.

AVI1
7/2/2011

TO MAYA, YOU NEED TO ADD THE EGGS ONE AT A TIME AND MIX WELL AFTER EACH EGG AND YOU NEED TO DO IT WHILE IT STILL WARM , THE BEST WAY IS TO USE A MIXER .THIS WILL ADD AIR TO YOUR MIX JUST LIKE MAKING CREAM PUFFS.