Crispy rolls filled with a savory blend of spinach, feta, and herbs, offering a delightful Mediterranean twist.
# What You'll Need:
→ Filling
01 - 10.5 oz fresh spinach, stemmed (or 7 oz frozen, thawed and squeezed dry)
02 - 5.5 oz feta cheese, crumbled
03 - 3.5 oz ricotta cheese
04 - 2 spring onions, finely chopped
05 - 2 tbsp fresh dill, chopped
06 - 1 tbsp fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp black pepper
10 - 1/4 tsp salt
→ Wrapping & Frying
11 - 12 spring roll wrappers
12 - 2 tbsp all-purpose flour
13 - 3 tbsp water
14 - Vegetable oil for frying
# How-To Steps:
01 - Heat a large skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry. Transfer to a bowl and let cool, then chop coarsely.
02 - In a large bowl, combine the cooled spinach, feta, ricotta, spring onions, dill, parsley, egg, nutmeg, pepper, and salt. Mix until well incorporated.
03 - In a small bowl, mix the flour and water to form a smooth paste for sealing the rolls.
04 - Place a spring roll wrapper on a clean surface with a corner facing you. Add about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the final corner with the flour paste to seal.
05 - Repeat with the remaining wrappers and filling.
06 - In a deep skillet or pot, heat 2 inches of vegetable oil to 350°F. Fry the spring rolls in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
07 - Serve hot, accompanied by a yogurt-dill dip or lemon wedges if desired.
