• In a large bowl, mix the egg with a fork, crumble the cheese in and add the rest of the ingredients. You can make this step ahead and leave it in the fridge for a few hours.

Shaping the rolls (or triangles)

• If you are using large sheets or ouarka or phyllo, think about cutting them in half (at least) to shape the triangles or in large strips to make the rolls. Place the ouarka sheet on your work surface shiny side down.
• If you are going to fry it, you don't need to brush with butter. If rolls or triangles are going to the oven, then brushing the ouarka sheets with butter is important. 
• Put a little filling in the bottom of the sheet, a few centimetres from the edge, fold the sides of the sheet over the filling lengthwise making sure the sides are neat and even at all time. (see how to shape a roll). 
  
• Fold the strip on itself as you go. Make sure the cheese is trapped inside the wrapping as you don't want it to overflows during frying or baking. 
• You could seal the last bit of the roll by smearing a bit of flour paste. Place the rolls in the fridge, covered with a cling film until you are ready to fry or bake them. 

Frying vs baking the cheese rolls

• To fry the rolls, make sure the oil is just about warm in the beginning. Flip the rolls or triangles a couple of times making sure it's nicely golden from both sides. 
• To bake the rolls, preheat the oven at 180 degrees C. Grease a baking sheet with a tiny bit of oil. Place the rolls in and bake for 15 to 20 minutes, making sure to flip them halfway.
•  Serve at room temperature within the hour.