Spinach Feta Rice Paper Bombs: Golden, Cheesy Air Fryer Bites
These Spinach Feta Rice Paper Bombs turn a handful of simple ingredients into an incredibly satisfying air fryer recipe. Each bomb is filled with wilted spinach, salty feta and plenty of melted mozzarella, then wrapped in two layers of rice paper to help keep all that cheesy goodness safely inside. They are vegetarian, can be made gluten-free with certified gluten-free rice paper, and deliver the kind of dramatic cheese pull that makes them impossible not to tear open while they are still warm. If you love experimenting with rice paper, try my Feta and Spinach Rice Paper Rolls (Air Fryer, Gluten-Free) or Air Fryer Rice Paper Salmon en Croûte next.
Scroll down or tap ‘Jump to Recipe’ for the full printable recipe card, exact measurements, and step-by-step instructions.
Simple Ingredients, Big Flavours
One of the best things about these rice paper bombs is that you do not need an endless ingredient list to create something genuinely exciting. Spinach and feta bring a classic savoury combination, while mozzarella transforms the centre into a wonderfully melty filling. The rice paper acts as a light wrapper instead of traditional pastry or dough, and the egg mixture makes it pliable enough to shape easily. For more simple rice paper ideas made with everyday ingredients, have a look at my Rice Paper Cheeseburger Rolls and Air Fryer Salmon Sushi Parcels.
Rice paper sheets
You will need eight 20 cm/8-inch rice paper sheets to make four bombs. Each bomb is wrapped twice, giving the filling more protection as the cheese melts.
Spinach
Wilt the spinach first, then drain it extremely well before chopping. Removing excess liquid is important because a wet filling can make the rice paper harder to seal.
Feta
Crumbled feta gives the filling its distinctive salty, tangy flavour and pairs naturally with spinach.
Mozzarella
Shredded mozzarella melts beautifully and is responsible for that irresistible cheese pull when you open the bombs while warm.
Eggs and milk
These are whisked together to create the dipping mixture for the rice paper. You only need to dip each sheet briefly before shaping.
Olive oil spray
A small amount prevents sticking and helps the outside turn evenly golden in the air fryer.
Sesame seeds
Sprinkled over the top before cooking, they add a subtle nutty flavour and a simple finishing touch.
Standard round rice paper sheets work perfectly for this recipe, so there is no need to search for a particular shape. If you are following a strict gluten-free diet or cooking for someone with coeliac disease, always check the packaging and choose rice paper that is specifically labelled gluten-free. Any leftover sheets can easily be transformed into another meal, such as my Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack) or Cottage Cheese Strawberry Rice Paper Dessert (Air Fryer).
How to Make Spinach Feta Rice Paper Bombs
Prepare the Spinach and Filling
Start by preparing the spinach so the filling is completely ready before you begin working with the rice paper. Place the fresh spinach in a large bowl or colander and pour boiling water over it until the leaves wilt. Rinse immediately under cold water to stop the cooking and cool the spinach down. Gather the spinach in your hands and squeeze firmly to remove as much excess water as possible, then chop it. Add the drained spinach to a bowl with the crumbled feta and shredded mozzarella and mix until everything is evenly combined. Set the filling aside while you prepare the rice paper.
Prepare the Egg Mixture and Shaping Bowl
Choose a large shallow plate that is slightly wider than your 20 cm/8-inch rice paper sheets. Crack the eggs into the plate, add the milk and beat together until well combined. Place a small bowl approximately 10 cm/4 inches in diameter on your work surface. This will support the rice paper and filling while you form each bomb and makes it much easier to achieve a neat, rounded shape.
Shape the First Layer
Briefly dip one rice paper sheet into the egg and milk mixture, coating both sides, then immediately place it over the small bowl. Do not wait for the rice paper to soften completely because it will continue to soften while you work with it. Spoon approximately 3 tablespoons of the spinach and cheese filling into the centre of the rice paper. Allow the weight of the filling and rice paper to naturally sink slightly into the bowl.
Bring the edges of the rice paper up and together over the filling and gently press them to seal. Lift the parcel from the bowl and use your hands to gently shape it into a neat round ball. Set it aside while you prepare the second layer.
Add the Second Rice Paper Layer
Briefly dip a second rice paper sheet into the egg mixture, again coating both sides, and place it over the small bowl. Put the assembled bomb into the centre with its sealed side facing down. Bring the edges of the second rice paper sheet up and around the bomb, then press them together to seal it completely.
Gently use your hands to reshape the finished bomb into an even round ball if needed. This second layer of rice paper gives the parcel extra structure and helps prevent the melted cheese from escaping during cooking.
Assemble the Remaining Bombs
Lightly spray the air fryer basket with olive oil. Place the finished bomb into the basket sealed-side down. Repeat the same dipping, filling, shaping and double-wrapping process with the remaining rice paper sheets and filling until you have made four bombs in total. Arrange all four bombs in the air fryer basket, leaving a little space between them where possible. Lightly spray the tops with a little more olive oil, then sprinkle with sesame seeds.
Air Fry the Rice Paper Bombs
Air fry at 200°C/400°F for approximately 10 minutes, or until the outside is evenly golden and the cheese inside has completely melted. Keep an eye on them towards the end of the cooking time and use their colour as your guide as air fryer models can vary slightly.
Serve them warm for the best mozzarella cheese pull. Straight from the air fryer, the outside will feel firmer, but as the bombs rest on the counter, the rice paper gradually softens and develops a tender, slightly chewy texture.
Why We Love Spinach Feta Rice Paper Bombs
These Spinach Feta Rice Paper Bombs have everything I want from an easy air fryer recipe: straightforward ingredients, minimal added oil, plenty of flavour and a centre that becomes wonderfully cheesy as it cooks. The combination of salty feta, mild mozzarella and spinach feels familiar, but wrapping it into a round rice paper bomb makes the whole dish much more fun. They are also vegetarian and can easily fit into a gluten-free diet when made with suitable rice paper, while the eggs and cheeses contribute a useful amount of protein. Most importantly, they are one of those recipes that look impressive when you serve them without actually requiring complicated techniques. If you enjoy creative twists on familiar ingredients, my Crispy Air Fryer Rice Paper Cheese Balls and Crispy Chicken Rice Paper Rolls (Air Fryer, High Protein) are definitely worth adding to your list.
Perfect for Any Occasion
Whether you need a quick lunch, an easy vegetarian dinner, a warm snack or something a little different for a sharing table, these rice paper bombs fit surprisingly well into almost any menu. Serve one or two with a colourful salad for a simple meal, add a dipping sauce and offer them as an appetiser, or make a batch when you want something comforting without turning on the oven. Their individual round shape also makes them particularly good for entertaining because everyone gets their own cheesy parcel, and they look far more elaborate than the short ingredient list suggests. For a larger sharing spread, pair them with my Crispy Rice Paper Mozzarella Chips and Air Fryer Pesto Parmesan Rice Paper Rings for a mix of different fillings and textures.
Instagram Tutorial & More
Want to see how these Spinach Feta Rice Paper Bombs come together? Watch the quick video on Instagram, and don’t miss our other easy, delicious and creative rice paper recipes:
- Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack)
- Rice Paper Cheeseburger Rolls
- Rice Paper Chicken Nori Rolls
- Rice Paper Chicken Sausage Rolls
- Mini Rice Paper Quiches (Protein-Packed Snack)
- Rice Paper Salmon Chips
- Air-Fried Rice Paper Parcels
Happy cooking,
Izabella
Description
These Spinach Feta Rice Paper Bombs are an easy air fryer recipe with a rich, cheesy centre and a satisfying golden exterior. Each one is made with a double layer of rice paper to help keep the spinach, feta and mozzarella filling tucked neatly inside. They are naturally gluten-free when made with certified gluten-free rice paper and also provide a good amount of protein from the eggs and cheese. The filling is savoury, creamy and packed with plenty of melted mozzarella for that irresistible cheese pull. They make a great lunch, snack or light meal and are especially good served warm straight from the air fryer. Simple ingredients, minimal prep and a very fun way to use rice paper.
Ingredients
Instructions
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Prepare the filling first so it is ready as soon as you start assembling the bombs. Add the wilted, well-drained spinach, crumbled feta and shredded mozzarella to a bowl and mix until evenly combined.
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In a large shallow plate, slightly wider than your rice paper sheets, beat the eggs and milk together until well combined. Place a small bowl, approximately 10 cm/4 inches in diameter, on your work surface. You will use this to help shape each bomb.
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Briefly dip one rice paper sheet into the egg mixture, coating both sides, then immediately place it over the small bowl. Do not wait for the rice paper to soften completely, as it will continue to soften while you work with it. Spoon approximately 3 tablespoons of the spinach and cheese filling into the centre. Allow the rice paper and filling to naturally sink slightly into the bowl, then gather the edges of the rice paper together over the filling and press to seal. Using your hands, gently shape the parcel into a neat ball. Set aside.
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Dip a second rice paper sheet into the egg mixture and place it over the small bowl. Put the assembled bomb in the centre, sealed-side down, then bring the edges of the second rice paper sheet together and seal. The double layer helps prevent the cheese from escaping while the bombs cook.
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Lightly spray the air fryer basket with olive oil and place the bomb inside, sealed-side down. Repeat with the remaining rice paper sheets and filling to make 4 bombs in total. Arrange them in the air fryer basket, lightly spray the tops with more olive oil and sprinkle with sesame seeds.
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Air fry at 200°C/400°F for about 10 minutes, or until the rice paper is crisp and golden and the cheese inside has melted.
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Serve hot and enjoy that cheese pull!
Nutrition Facts
Servings: 4 ServingCalories:271.95kcalTotal Fat:15.53gCholesterol:122.73mgSodium:490.85mgPotassium:213.59mgTotal Carbohydrate:20.34gDietary Fiber: 0.85gSugars: 0.85gProtein:12.77gVitamin A: 231.1IUVitamin C: 7.02mgCalcium: 294.78mgIron: 1.55mgVitamin D: 0.72IUVitamin E: 1.15IUVitamin K: 123.21mcgVitamin B6: 0.2mgVitamin B12: 1.21mcgPhosphorus: 233.87mgMagnesium: 32.83mgZinc: 1.88mg
Note
- Do not soak the rice paper for too long. Dip it briefly into the egg mixture and start assembling straight away. It will continue to soften as you work.
- Drain the spinach very well after wilting. Excess moisture can make the filling watery and harder to seal.
- Use the double layer of rice paper. The second sheet helps hold the filling securely and reduces the chance of melted cheese escaping during cooking.
- A small bowl around 10 cm/4 inches in diameter makes shaping the bombs much easier and helps create an even, rounded shape.
- After sealing each layer, gently use your hands to shape the parcel into a neat ball before placing it in the air fryer.
- Place the bombs sealed-side down in the air fryer basket so they hold their shape while cooking.
- The texture changes as they rest. They are firmer immediately after air frying and become softer and slightly chewy after sitting for a few minutes.
- For a gluten-free version, check that your rice paper is certified gluten-free, particularly if you are cooking for someone with coeliac disease or a gluten intolerance.
- These are best served warm, while the mozzarella inside is still melted for the best cheese pull.
