Ingredients
Scale
- 2 medium shallots about, diced
- 1-10oz pack of baby Bella mushrooms, sliced
- 2 ears of corn or 1 1/2 cups frozen corn kernels
- 1/4 cup extra virgin olive oil
- 1/2 cup crumbled feta cheese
- 1/2 tsp pepper
- 1/4 tsp salt
- 8 spring roll wrappers
- Balsamic glaze (optional)
Instructions
- To prepare the filling, sautee shallots in 2 tbsp of olive oil in a large skillet, at medium heat, until translucent
- Carefully cut the corn kernels off the cob
- Add corn, mushrooms, salt and pepper to the skillet and continue cooking for about 15 minutes. Set aside
- Add crumbled feta cheese
- Preheat oven to 375F
- Brush both sides of each spring roll wrapper with olive oil
- Add about 2 tablespoons of filling 2-3 inches from the bottom corner of the wrapper
- Carefully fold the corner over the filling
- Fold the sides over
- Roll the wrapper until it meets the opposite corner
- Place the spring roll on a baking sheet lined with parchment paper
- Bake at 375F for 15-20 minutes or until golden brown
- Drizzle with balsamic glaze (optional). Serve with raw corn salad and basil dressing for dipping
- ENJOY!! From May I have that recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Vegetarian