Spinach Mushroom and Cheese Egg Rolls
Ingredients
| 1 lb fresh spinach leaves, cleaned, stems removed | ||
| 8 frozen egg roll wrapers, thawed | ||
| 1/2 lb of feta cheese, grated | ||
| 2 cloves garlic, minced | ||
| 1 shallot, minced | ||
| 1/2 lb button mushrooms, stems removed, cleaned and chopped | ||
| 1 tbs olive oil | ||
| 1 tbs soy sauce | ||
| kosher salt and fresh cracked black pepper to taste | ||
| Oil for deep frying |
This recipe was inspired by our good friend and wonderful cook Marilyn Lewis-Taylor. It reinterprets a classic spinach dish.
- Wash and dry the spinach. Remove the stems.
- In a large saute pan or wok using medium heat add the olive oil, then add the shallot and garlic. Saute for about 1 minute. Take care not to burn the garlic.
- Add the spinach and cook for 1 minute more, stirring constantly.
- Add the soy sauce and a pinch of salt and pepper.
- Remove from the heat and reserve the spinach in a bowl.
- Add the mushrooms to the same pan with a little more oil if necessary and saute them for about 2 minutes, stirring constantly. Remove from pan and add to the spinach. Gently mix well.
- Place the thawed egg roll wrappers on a work service and evenly divide the spinach mixture among them.
- Sprinkle the grated feta cheese equally on each egg roll.
- Brush the edges of the egg rolls with water, then tightly roll up the rolls, tucking the edges in as you go. Make sure you have a tight seal.
- Meanwhile in a large sauce pan or deep fryer fill with oil 1/3 full and heat to 360 degrees.
- Fry the egg rolls until golden and crispy. 3-4 minutes.
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