Crispy Feta Rice Paper Spirals

Name: Crispy Feta Rice Paper Spirals
Total time: 40 min
Cuisine: Bulgarian
Ingredients: Rice paper sheets; Feta cheese; Eggs; Yogurt; Sesame seeds; Butter or olive oil for brushing

Light, crispy, cheesy — inspired by Bulgarian banichki, made with rice paper.

Serves

Time

40 min

Light, crispy, cheesy, and so easy to make. These rice paper spirals are inspired by Bulgarian banichki, but made with rice paper for a lighter twist. Perfect for breakfast, brunch, snack, or even lunch.

Instructions

1
Crumble the feta cheese well with a fork until soft and finely broken down.
2
Add eggs and a spoonful or two of yogurt. Mix until creamy and combined.
3
Quickly dip each rice paper sheet in water until softened and flexible.
4
Add some filling onto the rice paper and roll into a long strip.
5
Twist into spiral shapes and place onto a parchment-lined baking tray.
6
Brush with egg wash, butter, or olive oil if desired. Sprinkle with sesame seeds.

Toti’s Tips

✓Crumble the feta really well with a fork before mixing so you don't end up with big salty chunks that make the filling lumpy and uneven inside the rice paper.
✓The yogurt loosens the feta and egg mixture just enough to make it creamy and spreadable, so it's easier to roll without tearing the rice paper.
✓Dip the rice paper only briefly in water. It keeps softening even after you take it out, so if you leave it in too long it gets too sticky and tears the moment you try to roll it.
✓Brushing with butter or olive oil before baking is what gives rice paper its crisp, golden shell in the oven, since rice paper alone stays chewy without a little fat on the surface.
✓Twisting the filled strip into a spiral instead of leaving it flat keeps the layers touching, so it crisps evenly all around instead of just on the top.
✓Serve them warm right out of the oven. Rice paper firms back up and can toughen as it sits, so they are best enjoyed soon after baking.