How to make Spinach and Ricotta Spring Rolls
Ricotta Salata, which means “salty,” is salted and aged for at least three months, resulting in a texture more like feta. American ricotta adds whole or skimmed milk to the whey, producing a wetter, creamier style than the Italian versions. Ricotta has a higher caloric and fat content than cottage cheese, but less salt.
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This is a super tasty Vegetarian meal, you will not be able to resist and stop having just one more.
- 1 Tub Plain Ricotta
- 1 Bag Spinach
- 1 onion (finely chopped)
- Salt & Pepper to taste
- Rinse and drain spinach off.
- Chop and place into a dry pot with the onion.
- When all the water has dried up, add in the salt & pepper.
- When it is completely cooled, mix in the ricotta.
- I used ricotta which can be substituted with paneer or feta cheese.
- I used store-bought spring roll wrappers
- Fill into wrapper, roll, and seal with water.
- Fry on medium heat and enjoy!!
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes
- Serving Size: 1
- Calories: 13
- Sugar: 0
- Sodium: 27
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
- Cholesterol: 2
Keywords: Spinach and Ricotta Spring Rolls
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