SPANAKOPITA SPRING ROLLS

Spanakopita Spring Rolls image

I was inspired to turn original spanakopita into a hand-held hors d'oeuvre. I use egg roll wrappers in place of phyllo dough, and now these are the biggest hit among my friends. -Jade Randall, Las Vegas, Nevada

Provided by Taste of Home

Time 20m

Yield 14 spring rolls.

Number Of Ingredients 8

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese
4 garlic cloves, minced
2 teaspoons dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
14 refrigerated egg roll wrappers
Oil for deep-fat frying

Steps:

Mix first 6 ingredients. With a corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch and separating the layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Nutrition Facts : Calories 245 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 568mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein.