Cooking with Toti
cookingwithtoti.com/recipes/spinach-meat-rice-paper-rolls
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
- ✓Boil the spinach for just 1 to 2 minutes, no longer. Overcooking breaks down its color and flavor and turns it mushy, whereas a quick blanch keeps it bright and fresh-tasting inside the filling.
- ✓Squeeze the boiled spinach really well before chopping and mixing it in. Leftover water in the spinach will make the filling watery and can cause the rice paper to tear or turn soggy during baking.
- ✓Cool the cooked meat mixture slightly before combining it with the spinach and ricotta. Mixing it in while still hot can start to melt the ricotta and make the filling loose and hard to roll.
- ✓Dip the rice paper just until it softens, not longer. Oversoaked rice paper turns overly sticky and delicate, making it much more likely to tear as you try to roll it around the filling.
- ✓Roll the filling in tightly and fold in the sides as you go, similar to a burrito. A loose roll can unravel or leave gaps that let filling spill out while baking or air frying.
- ✓Bake or air fry until the rolls are visibly golden and crisp — that crispness only develops once the surface moisture from the rice paper has evaporated, so don't pull them too early.
More photos
Get my free e-book — 7 quick & easy dinners + 3 sweet bonus desserts
The weeknight dinners my kids actually ask for seconds of, plus the sweet treats — with photos from my own kitchen.
Free PDF · Unsubscribe anytime
