Crispy Rice Paper Pouches with Spinach and Cheese

Ingredients

• 12 Round rice paper sheets (Used in pairs to make 6 pouches.)
• 1 Egg (For the soaking mixture.)
• 100 ml Water
• 1 tbsp Soy sauce
• 180 g Feta cheese
• 100 g Shredded mozzarella cheese
• 200 g Baby spinach
• 1 Egg (For the filling.)
• Salt (Only if needed; the feta and soy sauce are already salty.)
• Ground paprika (To taste.)
• Onion powder (To taste.)
• Garlic powder (To taste.)
• Black pepper (To taste.)
• White sesame seeds (For sprinkling; quantity not specified.)

Steps

1. 1

   Preheat the oven to 200 °C with the fan on and prepare a baking tray.

2. 2

   In a bowl, whisk the egg with the soy sauce and water until combined.

3. 3

   Briefly dip two rice paper sheets at a time into the mixture. Soften them only slightly; they should remain firm enough to hold their shape.

4. 4

   Heat the baby spinach in a saucepan over medium heat until wilted. Remove it from the heat and let it cool slightly.

5. 5

   In a bowl, mix the wilted spinach, the second egg, feta cheese, and shredded mozzarella.

6. 6

   Add the paprika, onion powder, garlic powder, and black pepper. Taste and add salt only if necessary.

7. 7

   Place a portion of the filling in the center of each pair of softened rice paper sheets.

8. 8

   Fold the rice paper around the filling to form a sealed pouch. Repeat until you have prepared 6 pouches.

9. 9

   Arrange the pouches on the baking tray, leaving a little space between them. Sprinkle white sesame seeds over the top.

10. 10

    Bake at 200 °C with the fan on for 20 minutes, until the pouches are golden and lightly crisp.

Notes

Dip the rice paper only long enough for it to become flexible; if it softens too much, it may tear when filled or folded. The filling and rice paper may be hot, so handle them carefully.

Nutrition per serving

• snack
• vegetarian
• baked
• crispy
• high-protein
• meatless
• suhoor
• easy