# What You'll Need:
→ Filling
01 - 10.5 oz fresh spinach, wilted and chopped (or 7 oz frozen, thawed and squeezed dry)
02 - 5.25 oz feta cheese, crumbled
03 - 3.5 oz ricotta cheese
04 - 2 spring onions, finely chopped
05 - 2 tbsp fresh dill, chopped
06 - 1 tbsp fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp black pepper
10 - 1/4 tsp salt
→ Wrapping & Frying
11 - 12 spring roll wrappers
12 - 2 tbsp all-purpose flour
13 - 3 tbsp water
14 - Vegetable oil, for frying (4-5 cm depth in pot)
# How to Make It:
01 - Heat a large skillet over medium heat. Add fresh spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, ensure completely thawed and excess moisture removed by squeezing. Transfer to bowl, allow to cool, then coarsely chop.
02 - In a large mixing bowl, combine cooled spinach, crumbled feta, ricotta, chopped spring onions, fresh dill, parsley, beaten egg, nutmeg, black pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
03 - In a small bowl, whisk flour and water together until smooth paste forms. This will be used to seal the spring roll wrappers.
04 - Position spring roll wrapper on clean surface with one corner facing toward you. Place approximately 2 tablespoons of filling near bottom corner. Fold bottom corner over filling, fold in both sides, then roll tightly upward. Brush final corner with flour paste and press to seal securely.
05 - Repeat rolling process with remaining wrappers and filling until all components are used. Ensure each roll is tightly sealed to prevent filling leakage during frying.
06 - Heat 4-5 cm vegetable oil in deep skillet or pot to 350°F. Fry spring rolls in batches without overcrowding, cooking 2-3 minutes per side until golden brown and crispy throughout. Remove with slotted spoon and drain on paper towels.
07 - Serve immediately while hot and crispy. Accompany with yogurt-dill dip, tzatziki, lemon wedges, or marinara sauce as desired.
