Spinach and Feta Spring Rolls by Rice and Coconut

Spinach and Feta Spring Rolls

Spring rolls are my signature dish with my friends and family. If I ask any of them what they’d like me to bring over for dinner, potlucks, parties, or holiday get-togethers, they always say, “Spring rolls!” So over the years, I’ve made all kinds of Asian spring rolls, cold or fried. (If you visit my blog, I have quite few spring rolls recipes posted under the label “Roll and Roll“!)

Spinach and Feta Spring Rolls from Rice and Coconut

This time, I decided to fuse more American flavors with Asian spring rolls, mixing Asian spices and using the the basic ingredients from a spinach quiche. This is an experiment that turned out so well, I’ll definitely make it again and again! I serve this quiche spring rolls with spicy mayo sauce.

Spinach and Feta Spring Rolls


    For the eggrolls:
  • 2 shallots, diced
  • 2 cloves garlic, diced
  • 2 Tbsp butter
  • 1 Tbsp ginger, grated
  • 1 tsp galangal (Thai ginger), grated (optional)
  • 2 cups egg whites + 1 Tbsp for glue
  • 12oz fresh spinach
  • 8oz sliced mushrooms
  • 3/4 cup crumbled feta cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp soy sauce
  • 1 tsp sweet soy sauce
  • 1 package spring rolls skin, 25 sheets
  • vegetable oil for frying
  • For the Spicy Mayo Sauce (optional)
  • 2 Tbsp mayonnaise
  • 1 Tbsp mango sauce
  • 1 tsp hot sauce (like Sriracha)


  • Heat butter in a skillet and fry the diced shallot and garlic over medium heat for about 2 minutes. Then, add the grated ginger (and galangal if using).
  • Once those ingredients have browned, add the egg whites, stir, and scramble it. Add spinach, mushrooms, and feta cheese and let it cook down for a minute. Then, season with the rest of the spices (all of the ingredients through to "sweet soy sauce"). Cook for another few minutes, then remove skillet from the heat.
  • Spoon the spinach mixture into your spring roll skins, about 2 tablespoons each, and roll them following the directions on your spring roll package package. Seal the rolls with egg whites.
  • Fry the rolls in vegetable oil at 350F for about 2 minutes or until both side looks golden brown. Serve the rolls immediately with,soy sauce or any sauce you like!
 Spinach and Feta Spring Rolls Recipes


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