Spinach Mushroom and Cheese Egg Rolls


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.




15 min


25 min


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