A lacto-vegetarian dish for non-meat eaters, these spinach and cheese spring rolls make a delightful starter course for a party.
No, we didn’t throw a party. We don’t even have a proper kitchen yet. Soon though. The kitchen area is now a blank space, the cabinets are being fabricated. The new cooking hob, oven and pantry baskets were delivered earlier today. We have a dishwasher now too. I can’t wait for all the work to finally get finished. Stressful. The upside is you lose weight without even trying.
So why a party-ish dish? It’s a standing joke among food bloggers. Christmas in July. You start posting holiday-worthy recipes beginning in July so that by December they are already highly visible on search engines and social media.
And, speaking of jokes, there’s another joke attached to these delectable spring rolls. As I was plating them up prior to taking photos, Speedy was watching and asked who taught me how to plate food. I said no one. I know I’m bad at plating but, hey, I do honest plating. I don’t embellish. What you see is what you get.
Where did the idea for these spinach and cheese spring rolls come from? From the spinach and cream cheese dumplings that Sam dreamed of years ago. I’ve always wanted a lumpia version of those dumplings. I mentioned it to Alex who volunteered to make them with kesong puti (Filipino cheese made from carabao milk). So, this dish is a three-way collaboration. Original idea by Sam, execution and Filipino-twist by Alex and documentation by me.
Spinach and Cheese Lumpia (Spring Rolls)
- 100 grams spinach
- 100 grams kesong puti (or substitute cream cheese or cottage cheese)
- 10 to 12 spring roll wrappers
- 1 small egg beaten and mixed with a tablespoon of water
- cooking oil for deep frying
- Cut off and discard any tough portions of the spinach. Rinse well. Blanch, rinse and squeeze our excess water.
- Finely slice the spinach and place in a bowl.
- Cut the cheese into small cubes. Add to the spinach. Sprinkle in a few pinches of salt and pepper and mix.
- Place a tablespoon of the spinach-cheese mixture on a spring roll wrapper and wrap up sealing the edges with the egg mixture (see step-by-step guide for wrapping spring rolls).
- Heat enough cooking oil in a frying pan to reach a depth of about three inches.
- Fry the spring rolls (in batches if your frying pan is on the small side) until crisp and golden.
- If you use small spring roll wrappers, you may serve the spring rolls as soon as they are out of the hot oil. Of the wrappers are large, you may want to cut the spring rolls into halves or thirds before serving.