• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Kosher (All)

Meatless Monday - Corn & Mushroom Spring Rolls with Raw Corn Salad

Jul 30, 2012 -May contain affiliate links

82 shares
  • 16
Jump to Recipe·Print Recipe·Leave a Review

Ever wonder what goes on behind the scenes (or in the kitchen rather) or a cooking blog? Well, here's your chance to find out.

Last week our 17 year old niece Danielle joined us in the kitchen while we tested a few recipes. About 5 of them actually, all at the same time. Absolute chaos, no doubt...

Danielle is an aspiring and very talented writer, editor of her high school paper and creator of her the movie review blog Filmcr8ze . Not too shabby, uh?

So after spending most of her day in our kitchen, she decided to document her experience. Here's what she had to say:

"The other afternoon my aunt held up an apron that says, “Will cook for shoes.”  She laughed and then said to me, “Now you’ll have to get a shirt that says ‘Will write for food.’” I smirked not only because I appreciated the wit of the remark, but also because I, ironically, already have one.

As the avid writer that I am, I was obliged to describe the fantastic frenzy that erupts in my aunt’s kitchen in return for a bite of the dish of the day. Watching as a bystander, you’re not sure where exactly to focus your attention. At the kitchen table you have Raquel mixing vegan cream-cheese and peaches, inventing her own dessert (which came to fruition beautifully as a Vegan Peach Napoleon), while over by the stove, you have my Aunt Vicky frying an egg to add to a delicious egg-plant, pepper and pickle mix, soon to be placed atop a crisp toasted piece of bread with cheese. Simultaneously, my Aunt Ruthy, almost, and sometimes actually, bumping into her sister, flips a Middle Eastern grilled cheese that smells better and better with each sizzle of bread-meeting-pan. With all of the hustle and bustle engulfing me, I can’t help but be overwhelmed and in heaven as all of the disparate ingredients and spices waft into my nostrils, uniting into the most wonderful, mouth-watering amalgamation of Middle Eastern and American food that my taste buds can handle.

You would think the most frustrating drawback for them would be the tight kitchen space or their having to constantly come up with new recipes to share with their viewers. No…not even close. Do you want to know how to tell a good cook from a great cook? When you realize that the most frustrating obstacle for my aunts and cousin is actually documenting specific ingredients and measurements for recipes because they have some unearthly skill to cook impromptu, you realize what great cooks look like; cooks who have not only the talent, but the ingenuity to continuously dish out(no pun intended) new ideas. “We know how to cook; now we just need to figure out how we do it,” Vicky joked.

I began with the humor of the apron for the effect, but also to make a serious point. My aunts really love to cook, and they cook for the love of doing it. It’s a passion for them that doesn’t need to make a lot of "cents" for them to wake up every morning and break out the blender. For them, cooking is all about fun, which is reflected in the chaos of the kitchen, fueling streams of positive energy for them, and hunger, of course, for me J

Just remember to always check out May I Have That Recipe if you want to know what’s cookin’."

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raw Corn Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 5 mins
  • Yield: 4
Print Recipe
Pin Recipe

Ingredients

  • 4 ears of corn
  • ¼ cup chopped fresh basil
  • 1 cup chopped tomatoes
  • 1 tbs extra virgin olive oil
  • ½ teaspoon salt
  • 2 tbs fresh squeezed lime juice


Instructions

  1. Carefully cut corn kernels off the cob and place them in a medium bowl
  2. Add tomatoes, basil, olive oil, salt and lime juice. Toss it all well together and set aside
  • Prep Time: 5 mins
  • Category: Salad

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Basil Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 5 mins
  • Yield: 1 cup
Print Recipe
Pin Recipe

Ingredients

  • 1 ½ cups fresh basil
  • 1 tbs Dijon mustard
  • 2 tbs Extra Virgin Olive Oil
  • 3 tbs freshly squeezed lemon juice
  • 1 teaspoon maple syrup
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper


Instructions

  1. Combine all the ingredients in a blender.
  2. Blend until smooth.
  • Prep Time: 5 mins
  • Category: Dressing

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Corn & Mushroom Spring Rolls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 1 hour
  • Yield: 8 rolls
Print Recipe
Pin Recipe

Ingredients

  • 2 medium shallots about, diced
  • 1-10oz pack of baby Bella mushrooms, sliced
  • 2 ears of corn or 1 ½ cups frozen corn kernels
  • ¼ cup extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 8 spring roll wrappers
  • Balsamic glaze (optional)


Instructions

  1. To prepare the filling, sautee shallots in 2 tablespoon of olive oil in a large skillet, at medium heat, until translucent
  2. Carefully cut the corn kernels off the cob
  3. Add corn, mushrooms, salt and pepper to the skillet and continue cooking for about 15 minutes. Set aside
  4. Add crumbled feta cheese
  5. Preheat oven to 375F
  6. Brush both sides of each spring roll wrapper with olive oil
  7. Add about 2 tablespoons of filling 2-3 inches from the bottom corner of the wrapper
  8. Carefully fold the corner over the filling
  9. Fold the sides over
  10. Roll the wrapper until it meets the opposite corner
  11. Place the spring roll on a baking sheet lined with parchment paper
  12. Bake at 375F for 15-20 minutes or until golden brown
  13. Drizzle with balsamic glaze (optional). Serve with raw corn salad and basil dressing for dipping
  14. ENJOY!! From May I have that recipe
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Vegetarian

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Kosher (All)

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce
  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Sibella at bakingwithsibella.com

    July 30, 2012 at 12:10 pm

    Looks so appetizing! Yummmmm! 🙂

    Reply
    • mayihavethatrecipe

      July 30, 2012 at 12:43 pm

      Thanks!!! We're definitely taking advantage of our awesome local summer produce!! 🙂

      Reply
      • Sibella at bakingwithsibella.com

        July 30, 2012 at 2:04 pm

        That is awesome! I really love the seasonal, local produce too!

        Reply
  2. Martyne Greenblatt

    July 30, 2012 at 6:56 pm

    I just made them and they are DELICIOUS! They don't look quite as perfect as yours but they are super yummy and I hope my husband gets home before they are gone.....

    Reply
    • mayihavethatrecipe

      July 30, 2012 at 7:33 pm

      Hahaha, they are kind of addictive!! Hope he likes them... if there are any left by the time he gets home! Glad you like them 🙂

      Reply
  3. Ann Mah

    July 31, 2012 at 4:14 am

    Sounds chaotic, but really fun! I love the idea of corn in spring rolls, and especially love that they're baked -- because I'm too chicken to deep fry 😉

    Reply
    • mayihavethatrecipe

      July 31, 2012 at 6:13 am

      Yeah, deep frying is no joke, haha! And there's really no reason to, these are perfectly crunchy once you brush them with olive oil and bake them! Glad you like the recipe 🙂

      Reply
  4. martyne

    February 07, 2013 at 6:09 pm

    STILL a staple at my house!!+

    Reply
    • Vicky & Ruth

      February 07, 2013 at 8:34 pm

      Haha!! So glad to hear!!! Glad you're still enjoying it 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Seasonal

  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples
  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding
  • Overhead image of a bowl of vegan pasta e fagioli soup. There are a salt and pepper shaker near the bowl as well as a fresh green plant and two spoons.
    Pasta e Fagioli Soup - Pasta and Beans Soup Recipe
  • a small white bowl holding several pieces of chopped date bark
    Chocolate Date Bark - A 5-Ingredient Recipe

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+