Spanakopita Spring Rolls
“I was inspired to turn original spanakopita into a hand-held hors d’oeuvre. I use egg roll wrappers in place of phyllo dough, and now these are the biggest hit among my friends.” —Jade Randall, Las Vegas, Nevada
| Servings | Prep Time | Cook Time |
| 14spring rolls | 15minutes | 5minutes/batch |
| Servings | Prep Time |
| 14spring rolls | 15minutes |
| Cook Time |
| 5minutes/batch |
Ingredients
- 2 packages frozen chopped spinach thawed and squeezed dry, 10 ounces each
- 2 cups crumbled feta cheese
- 4 garlic cloves minced
- 2 tsp dill weed
- 1/4 tsp salt
- 1/4 tsp pepper
- 14 refrigerated egg roll wrappers
- Oil for deep-fat frying
Portions: spring rolls
Units:
|
Ingredients
Portions: spring rolls
Units:
|
Instructions
- Mix first 6 ingredients. With a corner of an egg roll wrapper facing you, place about 1/3 cup filling just below centre of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward centre over filling. Roll up tightly, pressing at tip to seal. Repeat.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels.
- Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch and separating the layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Recipe Notes
Nutrition Facts
1 spring roll: 245 calories, 12g fat (4g saturated fat), 20mg cholesterol, 568mg sodium, 22g carbohydrate (0 sugars, 3g fibre), 10g protein.
