I’ve been wanting to share this recipe since last week, but since I made a ton of changes to the original recipe I found, I wanted to test it again before sharing to make sure I got it right!
- 1 tsp to 1/2 T olive oil (to prepare baking dish)
- 1.5 T olive oil
- 1.5 T butter
- 2.5 C green spring onions/scallions, chopped (green parts only!)
- 3 T chives, chopped
- 1 clove garlic, sliced (you will remove this after cooking)
- 2 pounds spinach, rinsed and chopped OR use triple washed bagged baby spinach (I found one brand called “Spinach is easy to cook!”)
- 2 T dill, chopped
- 2 eggs, lightly beaten
- 1 lb crumbled feta cheese
- 1/2 tsp kosher or sea salt
- 1/4 tsp ground black pepper
- 6-8 rice flour spring roll wrappers (fewer if larger in size)
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly oil a 9x9 inch square baking pan.
3. Heat 1.5 T olive oil and butter in a large skillet over medium heat. Sauté green onions, chives, and garlic, until soft and lightly browned. ** It is very important to use a LARGE skilled because 2 lbs of spinach will make a huge pile before it wilts down.
4. Set aside approx 1/2 T of beaten egg.
5. While pan mixture is cooking, in a large bowl, combine remaining eggs, feta, salt and pepper, crumbling feta until mixture is slightly lumpy.
6. Add spinach to pan and continue to sauté mixture until spinach is limp, stirring and turning frequently so that the raw spinach gets mixed to the bottom of the pan, about 10-15 minutes. I add about half of the spinach, let some of it wilt, and then continue adding so that I don’t have spinach falling out of the pan.
7. Once all the spinach is within the confines of the pan, wet the rice spring roll wrappers in a large bowl of warm water. Lay 2 wrappers in prepared baking pan, overlapping them in the middle and slightly overhanging the side (like a Venn diagram). Place 1 more wrapper in the middle of the pan.
8. Once spinach has cooked down, remove from heat, drain, and set aside to cool. Remove garlic slices (if used). It is very important to drain the mixture so that there is no extra liquid in the mixture.
9. Once spinach mixture has cooled, combine in bowl with egg and feta mixture and add the dill.
10. Spread spinach and cheese mixture into pan and fold overhanging wrappers over filling. Layer remaining 2-4 wrappers on the top of the mixture, brushing each wrapper lightly with oil. Brush top layer with remaining egg.
11. Bake in preheated oven for 30 to 40 minutes, until top layer of wrappers begins to lightly brown (rice paper wrappers never get the same golden brown as regular wrappers, so if it’s kind of slightly browning, that’s about done).
12. Cut into squares and serve while hot. OR! Heat frying pan to medium. Place the pieces you are about to eat in the pan and cook on both sides until more golden brown. **Trust me, pan browning this stuff makes it exponentially more delicious.
13. Reheat leftovers (if any) in a frying pan, until golden brown.
I had attempted to make spring rolls with these but I just couldn’t find the right way to cook them in the rice spring roll wrappers. Baking them for a long time (I forgot to put on a timer so I don’t remember how long it was) seemed to make them a bit crispier but I just don’t have the patience for that and I don’t think it’s worth the effort for this dish. Multiple pan-frying methods resulted in soggy rolls.
failed spring rolls:
So, baking it in the pan it is!
That said, if you have any spring roll tips, I’d love to hear your comments.