Melt butter in a nonstick saucepan over medium heat. Add the chopped onion and saute until the onion becomes golden

Add the garlic and saute for a few seconds until fragrant

Add the salt, pepper, chili flakes and italian seasoning, as well as the flour, and toast for 1 minute

Add the milk and cream, and gently stir, breaking down all lumps. Cook until the mixture thickens up a bit

Add the parmesan cheese and stir it in. Then stir in the chopped spinach

Turn off the heat and taste and adjust as needed. The sauce should be thick but not too thick, as it will thicken up more to a spreadable consistency as it cools down

Crush the crackers using a rolling pin or food processor, and mix with the parmesan cheese and chili flakes. Place in a large bowl or a deep plate

Boil the lasagna sheets if you haven't already

Cut each mozzarella stick into half along the length, and then half again along the width. This will give you 4 little sticks from each stick, and the length of each stick will be almost the same as the width of a lasagna sheet. If you're using fresh mozzarella, cut into a similar stick shape

Place a lasagna sheet onto a clean surface, and cut into half so you have 2 shorter sheets (1 lasagna sheet will make 2 rolls)

Spread a layer of the spinach alfredo sauce on each half evenly

Place a mozzarella cheese stick on one end of the sheet, and then roll it up tightly into a little log

Repeat until all sheets are used up (you should have a total of 16 rolls)

Place the rolls in the freezer for 15-20 minutes until they firm up

In the meanwhile, break 2 eggs in a large bowl and whisk until they are properly broken down

Once the rolls have firmed up, remove from the freezer. Working one roll at a time, dip into the egg, and then into the coating. Make sure to get the coating all over, especially on the two ends of each roll so they cheese cannot leak out. Place the rolls on a wire rack

Heat 2" of vegetable oil in a wide-bottomed pan until it reaches 350F. Start by frying 1 test roll. Gently place it in the oil, and constantly stir and turn it gently as you cook for 5-6 minutes until the roll is golden and crispy all over. Let it cool down and taste it to ensure it is cooked to your liking

Then fry the remaining rolls in 2-3 batches, making sure not to overcrowd the pan

Serve the rolls while still hot with some marinara sauce on the side. Enjoy!