Crispy Spinach Feta Spring Rolls (Printer View)

Crispy rolls with spinach, feta, ricotta, and herbs—a Mediterranean appetizer with golden, flaky perfection.

# What you'll need:

→ Filling

01 - 10.5 oz fresh spinach, or 7 oz frozen spinach thawed and squeezed dry
02 - 5.3 oz feta cheese, crumbled
03 - 3.5 oz ricotta cheese
04 - 2 spring onions, finely chopped
05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon salt

→ Wrapping and Frying

11 - 12 spring roll wrappers
12 - 2 tablespoons all-purpose flour
13 - 3 tablespoons water
14 - Vegetable oil for frying

# Method:

01 - Heat a large skillet over medium heat. Add spinach and cook until wilted, approximately 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed completely dry. Transfer to a bowl and allow to cool, then chop coarsely.
02 - In a large mixing bowl, combine cooled spinach, feta cheese, ricotta cheese, spring onions, dill, parsley, beaten egg, nutmeg, pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
03 - In a small bowl, mix flour and water together to form a smooth paste. This mixture will seal the spring roll edges.
04 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Add approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides, and roll tightly upward. Brush the top corner with the flour paste to seal completely.
05 - Repeat the wrapping and sealing process with remaining wrappers and filling mixture until all 12 spring rolls are completed.
06 - In a deep skillet or pot, heat 1.5 to 2 cups vegetable oil to 350°F. Working in batches, fry spring rolls for 2 to 3 minutes per side until golden brown and crispy on all surfaces. Remove with a slotted spoon and drain on paper towels.
07 - Transfer spring rolls to a serving plate while still hot. Serve with yogurt-dill dip or fresh lemon wedges as desired.

# Expert Advice:

01 -
  • These crisp up like you wouldn't believe, with a filling that stays moist and flavorful without turning into a soggy mess.
  • They're vegetarian but taste so substantial and savory that no one will miss the meat.
  • You can make the filling ahead and fry them fresh whenever the craving hits, or even bake them if you're watching your oil intake.
02 -
  • If your filling is too wet, the inside stays cold and soggy when you fry it; squeeze that spinach like you're angry at it or use a clean towel to get out every drop of moisture.
  • The oil temperature matters more than you think—too cool and they absorb oil like sponges, too hot and they burn outside while staying raw inside, so use a thermometer if you have one.
03 -
  • Don't let the spinach sit hot after cooking—cool it completely before mixing with the cheese, or the feta will start to break down and turn the filling mushy.
  • If a wrapper tears while you're wrapping, don't throw it out; just patch it with a small piece from another wrapper and use a tiny bit of the flour paste to glue it together, then proceed like nothing happened.
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