Feta and Spinach Rice Paper Rolls

Ingredients

For the rolls:

12 rice paper sheets

2 eggs

2 tbsp milk or water

Sesame seeds (for garnish)

For the filling:

200 g feta (crumbled)

120 g spinach (wilted, well drained and chopped)

1 egg

1/2 tsp garlic granules

Black pepper (to taste)

1 tsp olive oil

For cooking

Olive oil spray

Directions

Start by preparing the filling. Place the spinach in a heatproof bowl and pour over boiling water. Let it sit for 30 seconds, then drain and rinse under cold water to stop the cooking. Squeeze out as much excess moisture as possible using your hands, then chop finely. This step is essential, as excess moisture will prevent the rolls from crisping properly. In a bowl, combine the feta, spinach, egg, garlic granules, black pepper and olive oil. Mix until well combined. The mixture should be slightly firm but easy to shape.
2
In a shallow bowl, whisk together the eggs and milk until smooth. Working with one rice paper sheet at a time, dip it briefly into the egg mixture, just enough to coat it. Place it on a flat surface and leave for 20 to 30 seconds until softened and pliable. Add a portion of the filling near the bottom edge and shape it into a long, thin log across most of the width of the rice paper, leaving a small gap at the sides. Roll it tightly into a compact roll without folding the sides, then gently coil it into a spiral. Sprinkle with sesame seeds and repeat with the remaining ingredients.
Lightly spray the air fryer basket with oil and arrange the rolls in a single layer. Spray the tops of the rolls as well. Air fry at 200°C/400°F for 13 to 15 minutes, or until golden and crisp. For more even crisping, turn them halfway through cooking. Serve immediately while crisp with garlic yoghurt or your favourite dip.

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