Make the spinach Alfredo sauce

• Sauté the finely chopped onion in olive oil until golden.
• Add the garlic, salt, pepper, chili flakes and Italian seasoning and cook until fragrant.
• Stir in the flour and milk and cook until the sauce thickens, then finish with the Parmesan and spinach.

Cook the lasagna sheets

• Boil the lasagna sheets until cooked.
• Drain and separate them so they don't stick together.

Prepare the crispy coating

• Crush the graham crackers into fine crumbs.
• Mix the crumbs with Parmesan and chili flakes.

Assemble the rolls

• Cut the mozzarella sticks to the size of the lasagna sheets.
• Halve each lasagna sheet, spread a generous layer of sauce, place a mozzarella stick at one end and roll up tightly without squeezing out the filling.

Chill the rolls

• Chill the rolls so that they firm up.

Coat the rolls

• Dip each roll first in the beaten egg, then in the crushed cracker mixture.
• Make sure they are nicely coated on all sides.

Fry until golden

• Fry the rolls in medium-hot oil until golden and crispy.
• Drain and serve warm.