Goat cheese spring rolls with walnuts and spinach

It’s time to plan those weekend snacks for the big game. We all love a bit of pastry on that snack table which is why you need these goat cheese spring rolls. They pair perfectly well with your samoosas, chicken wings and other tasty treats alongside the drinks you’ll be enjoying with friends. The light and flaky pastry just about holds onto the creamy goat cheese mixture you’ll be making with walnuts and spinach included which also gives them some colour.

ALSO READ: Samoosas and spring rolls with spiced mayo sauce

Goat cheese spring rolls suggestions

You can either make your own spring roll pastry but we don’t have the time, so buy some spring roll sheets from your local store instead. The goat cheese mixture is rich with some tasty spinach and walnuts blended in. However, you can try some different mixtures like pepper, paprika and a bit of lemon juice. Play around with filling ideas and have a surprise for everybody. These aren’t just for the big game, but also great as a snack for a big family as well as including into the kids’ lunchboxes.

ALSO READ: Sticky air fryer chicken wings: A better way to enjoy game day

When it’s time to make some snacks for the big game this weekend, these goat cheese spring rolls are going to blow your mind.

Last updated on 26 October 2023

Goat cheese spring rolls recipe

5 from 2 votes

Recipe by Dirnise Britz Course: SnacksCuisine: GlobalDifficulty: Easy

Servings

30

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ingredients

• 1 large 1 onion

• 3 cloves 3 garlic

• 1 kg 1 spinach

• 200 g 200 walnuts

• 50 g 50 coriander

• 800 g 800 goats cheese (soft)

• 30 sheets 30 spring roll pastry

• For the dip

• 300 g 300 plums

• 100 g 100 brown sugar

• 1 1 red onion

• 1 1 red chilli

• 50 g 50 fresh ginger

Method

• Sweat the onions and garlic together in a large pot.
• Add all the spinach and cook down until wilted. In the meantime, de-stone the plums and start sweating the red onion in a separate pan.
• Add all the plums, sugar and spices and cook gently for an hour. Blend the dip and leave to cool before serving.
• Once all the spinach is cooked, strain as much of the excess liquid from it as possible.
• In a blender chop the walnuts into small pieces.
• Combine the chopped coriander, walnuts, spinach and goats cheese together (the mix should not be too wet) and keep in the fridge until needed.
• Take a sheet of spring roll pastry and place it in front of you like a diamond rather than square.
• Place a jumbo sausage shaped piece of the mix about ⅔ down the sheet, closest to you. Close both wings of the diamond to form the length of your spring roll, then bring the bottom point over to close the base of the spring roll. It should be tight and have the shape of a roll.
• From there, roll the spring roll tight to the end and close the point with egg wash. You can cook it in a fryer or freeze them for later (you can cook them from frozen or defrosted).

Notes

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