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Crispy Rice Paper Scrolls – Spanakopita

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Crispy Rice Paper Spanakopita

Crispy, golden, and gluten free. These rice paper scrolls are filled with salty halloumi and a herby, fresh spinach filling, for a speedy twist on a favourite. Quick to prep and pan-fry, they’re the perfect go-to for a satisfying bite, making these ideal for a light meal, starter or for entertaining.
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Course Appetisers
Cuisine gluten free, vegetarian

Ingredients
  

Makes 6 medium size scrolls

  • 1 & 1/2 cups wilted spinach, squeezed of excess moisture and chopped
  • 225g Polycarpou Halloumi, grated or finely chopped available in-store at SIMON JOHNSON
  • 3 tbsp fresh oregano leaves
  • ¼ cup chives, finely chopped
  • 1 garlic clove, finely grated
  • Tasman Sea Salt, to taste

Halloumi & Spinach filling

  • 1 packet rice paper sheets, allow 2-3 sheets per scroll
  • 5-6 eggs, beaten (for glaze)

Garnish

  • Lescure Demi Sel Butter, for pan-frying
  • sesame seeds, for garnish
  • lemon wedges, to serve

Instructions
 

  • Combine the spinach, halloumi, oregano, chives, and garlic in a food processor. Pulse until combined and season mixture to taste with sea salt.
  • Whisk eggs in a shallow dish or bowl. Briefly dip each rice paper sheet into the egg until just softened.
  • Lay a few sheets side by side on a clean surface, overlapping the edges to form a larger sheet.
  • Spoon a generous tablespoon of the filling along the edge of the rice paper. Roll up tightly into a sausage shape, and form into a scroll, folding in the sides as you go. Repeat with remaining sheets and filling.
  • Heat a generous knob of butter in a non-stick pan over medium heat. Add the scrolls and cook, basting with a generous amount of butter.
  • Garnish with sesame seeds and cook for approximately 5 minutes per side, or until golden and crispy. Serve scrolls while hot, with a side of lemon.

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