Cooking with Toti
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Spinach & Ground Meat Rice Paper Rolls
Bulgarian-inspired spinach pastries reimagined as crispy rice paper rolls.
Serves
about 10 rolls
Time
1 hr
Crispy rice paper rolls inspired by traditional Bulgarian spinach pastries with a protein-packed twist. Filled with seasoned ground meat, ricotta, and spinach — bake or air fry. The same filling works wrapped in phyllo for a traditional version.
Instructions
Meat Filling
- 1
Combine ground meat, onion, egg, olive oil, cumin, paprika, salt, pepper, and parsley in a large bowl. Mix well.
- 2
Heat 1 tbsp olive oil in a skillet over medium heat.
- 3
Add the meat mixture and cook until fully done, breaking it apart as it cooks. Cool slightly.
Spinach & Ricotta
- 1
Bring a pot of water to a boil. Add spinach and cook just 1–2 minutes until softened.
- 2
Drain, cool, and squeeze out excess moisture.
- 3
Finely chop the spinach and mix with the ricotta until combined.
- 4
Combine the cooled meat mixture with the spinach-ricotta mixture until evenly incorporated.
Assemble & Cook
- 1
Fill a large shallow dish with water. Dip each rice paper sheet until softened but still easy to handle.
- 2
Place a portion of filling near one edge, fold in the sides, and roll tightly. Repeat.
- 3
Oven: bake at 400°F (200°C) on a parchment-lined sheet for 20–25 minutes, until golden and crispy.
- 4
Air fryer: arrange in a single layer and air fry at 375°F (190°C) for 12–15 minutes, until crispy and golden.
Toti’s Tips
- ✓Any ground meat works — beef, pork, lamb, or a combination.
- ✓Don't overcook the spinach — keep its color, flavor, and nutrients.
- ✓Rice paper brands vary; room-temperature water works perfectly.
- ✓Don't soak the rice paper too long or it may tear while rolling.
- ✓The same filling works wrapped in phyllo dough for a traditional Bulgarian-style version.
- ✓Serve warm with yogurt, garlic yogurt sauce, or a fresh salad.
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