Feta Spring Rolls

Feta Spring Rolls With Sweet Chilli:

Feta cheese has a way of making any pastry party appetiser feel a little more special.

With its crumbly or creamy texture, richness & tangy bite, it’s a true standout.

This salty cheese, rooted in Greek tradition, brings a depth of flavour that instantly adds luxury to whatever you choose to pair it with.

I don’t know which style of feta I prefer to be honest & I tend to used Greek, Danish, marinated, or Persian feta on a regular basis & change it up according to the mood I’m in.

Whether served cold, baked, or fried, feta never fails to deliver rich salty goodness.

It plays beautifully with sweet ingredients like honey, figs, or pear, while also standing strong against bold savoury flavours like olives, roasted peppers, and fresh herbs.

Whether it’s the star of the show or a supporting player, feta never fades into the background.

The way it evens out the salty, creamy, and slightly tangy notes makes it an essential ingredient for creating appetisers that feel both simple but also sophisticated.

One of my favourite ways to showcase feta is by wrapping it up in a crispy shell and serving it with something sweet and spicy on the side.

In this recipe, spring roll wrappers are the crispy shell but it is equally delicious in filo pastry or wonton wrappers.

The contrast of the warm, melty cheese against a crunchy wrapper is just devine but, served cold can be just as delicious.

Match it with a bright, citrusy cocktail or a crisp white wine, and you’ve got yourself an impressive finger food that’s going to immediately capture your guests’ attention.

But feta isn’t just about texture & flavour contrast—it also brings balance to a dish’s spice profile.

Its saltiness enhances the natural sweetness of ingredients like roasted pumpkin or caramelised onions, while its tangy notes cut through rich flavours, making it an excellent companion to buttery puff pastry or creamy dips.

It’s also a fantastic addition to Mediterranean-style spreads, coupling beautifully with hummus, tzatziki, or marinated vegetables.

A drizzle of good olive oil, a sprinkle of fresh herbs, and a few olives, and suddenly you have a simple spread that transports you straight to the shores of the Mediterranean.

Beyond traditional uses, feta is a fantastic ingredient to experiment with like this pastry party appetiser.

Try crumbling it into savoury tarts, folding it into creamy whipped feta spreads, or stuffing it into roasted peppers for an easy yet refined hors d’oeuvre.

Have you ever grilled feta? Wrapped in foil with a drizzle of olive oil, a sprinkle of oregano, and a few cherry tomatoes, it transforms into a warm, gooey delight that’s perfect for dipping crusty bread.

Or, you could bake a block of feta with onions, zucchini, eggplant, pumpkin, olives, herbs & spices & toss it through pasta.

Simple ingredients, with a little love, can create unforgettable bites & this pastry party appetiser is one example.

Feta is a staple in my kitchen, always ready to add a distinctive, creamy element to my party food…& it freezes well too.

How do you love to use it in your appetisers? I’d love to hear your favourite feta creations!

Feta Spring Rolls

(Serves 10 Prep 20 Mins)

You Will Need:

Spring Roll Wrappers: Spring roll wrappers are thin wrappers that come in a pack of 20. Most supermarkets stock them in the freezer section. Otherwise, you can purchase them from your local Asian store. They are made from wheat flour, water, and sometimes egg, traditionally used for making crispy or fresh spring rolls & they can be fried or baked.

Coconut Oil: Coconut oil is my choice of cooking oil as it adds a beautiful subtle coconut flavour but Grapeseed or Avocado are good from a smoke point perspective, meaning they get to a high temperature before they start breaking down, releasing toxic chemicals when used for frying.

Greek Feta: Depending on the type of feta you use, it will either be crumbly & extra tangy(Greek) or creamy & milder in flavour (Danish). Generally, feta cheese is made from sheep’s milk (or a mix of sheep’s and goat’s milk), known for its rich, slightly salty profile. Authentic Greek feta is aged in brine, giving it a characteristic sharpness. I use both & to be honest, I don’t have a preference.

Cumin Seeds: Cumin seeds are small & aromatic with a warm, earthy, and slightly nutty taste. They are commonly used in Middle Eastern, Indian, and Mediterranean cuisines, either whole or ground, to add depth and warmth to dishes. They look similar to fennel seeds & when they are toasted, they are fragrant & add an awesome flavour.

Sriracha: Just a small amount of sriracha can add another layer of flavour to the filling without overpowering it. It is optional and you have the sweet chilli sauce, so it is not a must-have ingredient.

Honey – Honey adds balance to both savoury and sweet dishes and can enhance the flavours in this recipe. In this dish, keep in mind you have added sweetness in the sweet chilli sauce too.

Sweet Chilli Sauce – Sweet chilli sauce is commonly used as a dipping sauce, glaze, or marinade, particularly in Asian-inspired dishes. It has a sweet finish with a mild heat.

Flat Leaf Parsley – Admittedly, I use flat-leaf parsley alot. Firstly it has a bolder flavour & complements Mediterranean and Middle Eastern flavours beautifully but it also adds a colour contrast. Curly leaf parsley could be used as an alternative but it is a little milder.

Dukkah: Dukkah can be used as a garnish on the freshly fried spring rolls. It is optional.

Pistachio Nuts (Garnish): Persian pistachios ground and sprinkled on top of the spring rolls adds a gorgeous colour to the final product.

Instructions:

Prepare the Pastry: Lay the spring roll wrappers flat on a clean surface. Using a sharp knife or scissors, cut each wrapper in half lengthwise to create long, narrow strips. Carefully fold the long edges of each strip inward by 1 cm to create a neater shape and provide structure for wrapping. Set aside.

Slice the Feta:
Take a block of feta and cut it into 10 even sticks, ensuring they are uniform in size. The length of each feta stick should match the width of the folded pastry strips for a snug fit, so you might need to fold in a little more or a little less of the pastry sides to fit.

Assemble the Rolls:
Place one feta stick horizontally across each prepared pastry strip, positioning it near one end. Ensure the feta aligns well with the width of the pastry to ensure even wrapping and cooking.

Season and Flavour:
Lightly sprinkle toasted cumin seeds over each feta stick then, using a teaspoon, drizzle sriracha and honey over the feta. Adjust the amount to taste for either a spicier or milder finish.

Wrap the Feta:
Carefully roll the pastry around the feta stick, keeping it snug but not too tight. Leave the ends exposed for a more rustic presentation and, to allow the feta to soften slightly as it fries. Set the prepared rolls aside on a tray. (Keep in mind, the longer you leave the spring rolls in the oil, the more chance of the cheese seeping out.

Heat the Oil:
Pour enough oil into a frying pan to create a shallow layer for frying. Heat over medium-high heat until the oil shimmers and a small piece of pastry sizzles upon contact.

Fry the Rolls:
Working in batches, place the rolls into the hot oil, ensuring they have enough space to crisp up evenly. Fry for about 1-2 minutes per side, turning as needed, until all sides are golden brown and crispy but before the cheese melts and oozes out. Use tongs to carefully transfer the cooked rolls to a plate lined with paper towels to absorb any excess oil.

Add the Dukkah:
While the spring rolls are still hot, sprinkle dukkah generously over the top, allowing it to adhere slightly for added crunch and flavour.

Arrange in Serving Glasses:
Pour sweet chilli sauce into 10 small serving glasses, distributing it evenly. Take each warm feta roll and stand it upright in a glass.

Garnish:
For a finishing touch, sprinkle chopped parsley and ground pistachios over the plated rolls.

These pastry cheese canapes should be served immediately while the rolls are warm and crispy, inviting guests to dip and enjoy!

Helpful Hints:

• When wrapping the feta sticks in spring roll pastry, I left the ends exposed for a more visually appealing presentation. To prevent the cheese from oozing out, fry them just until golden, then promptly remove them from the pan.

• If you are unable to find spring roll wrappers, you can alternatively use filo pastry or wonton wrappers.

• If using dukkah, sprinkle it on immediately after removing the spring rolls from the hot oil to help it adhere to the pastry.

• Fried Pastry is best served immediately or whilst still warm.

• Adding sriracha to these pastry cheese canapes is, totally optional, so if you don’t like spicy food, you can eliminate it altogether. Having 2 spicy elements adds a little more depth to the flavour but the choice is yours.

Feta Spring Rolls

Recipe

(Serves 10 Prep 20 Mins)

Ingredients

• 5 Spring Roll Wrappers
• 1/2 Cup Coconut oil
• 200g Greek Feta
• 2 Tbsp Cumin Seeds Dry roasted
• 1 Tbsp Sriracha
• 1 Tbsp Honey
• 1 Tbsp Dukkah
• 1/2 Cup Sweet Chilli Sauce
• 1 Tbsp Flat Leaf Parsley
• 1 Tbsp ground Pistachio Nuts

Method

1. Cut the spring roll wrappers in half folding the long edges of each strip inward by approx 1 cm.
2. Slice the feta block into 10 even sticks.
3. Lay one feta stick across each pastry strip, ensuring the pastry’s width matches the length of the feta stick (adjust as necessary).
4. Sprinkle toasted cumin seeds over the feta sticks.
5. Drizzle sriracha and honey over the feta using a teaspoon.
6. Roll the pastry around the feta, leaving the ends exposed.
7. Heat oil in a pan over medium-high heat.
8. Fry the rolls in batches until golden brown on all sides.
9. Transfer to a plate lined with paper towels to drain excess oil.
10. Whilst still hot, sprinkle dukkah over the spring rolls.
11. Divide the sweet chilli sauce between 10 serving glasses.
12. Stand 1 feta spring roll in each glass.
13. Garnish with chopped parsley & ground pistachios.

Serve & Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc – A crisp, citrusy Sauvignon Blanc (from New Zealand or Loire Valley) will cut through the richness of the feta while complementing the parsley and spice.

Riesling (Off-Dry) – A slightly sweet Riesling balances the heat from the sriracha and sweet chilli sauce while enhancing the honey’s natural sweetness.

Gewürztraminer – Its floral and slightly spicy notes work well with cumin, honey, and dukkah while softening the feta’s saltiness.

Brut Prosecco – Light and refreshing, with enough acidity to contrast the richness of feta and the sweetness of the sauce.

Champagne (Brut or Extra Brut) – The crisp bubbles cleanse the palate and balance the dish’s flavours.

Dry Rosé (Provence-style) – The bright acidity and red berry notes can handle the feta’s saltiness and the mild spice from the sriracha and sweet chilli sauce.