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Corn & Mushroom Spring Rolls


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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

  1. To prepare the filling, sautee shallots in 2 tbsp 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

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