Food and Prop Styling Goldie Stern
Photography Felicia Perretti
These are decadent, cheesy, and crispy, and are fantastic baked, if you don’t want to fry.
YIELDS ABOUT 15 SPRING ROLLS
- 10 oz (280 g) fresh spinach
- 7½ oz (210 g) Mehadrin Farmer Cheese
- 8 oz (225 g) shredded mozzarella cheese
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp granulated garlic
- ¼ tsp crushed red pepper flakes (optional)
- spring roll wrappers, defrosted
- oil, for frying
Spray a skillet with cooking spray and sauté spinach until wilted, about 2–3 minutes. Drain and roughly chop. Transfer to a bowl and add cheeses and seasonings. Mix well.
Spoon a thin line of filling onto a spring roll wrapper and roll tightly according to package rolling instructions. Repeat until all the wrappers are filled.
Heat 1⁄4 cup oil in a large pan and fry rolls, seam side down, until golden, about 2 minutes per side. Remove from pan and drain on paper towels.
To make these in advance, lay them, spaced out, on a lined baking sheet and place in the freezer. Once frozen, transfer to a ziplock bag. Fry directly from the freezer or bake directly from the freezer: Lay on a lined baking sheet tray, spray with cooking spray, and bake in a 400°F (200°C) oven for 15 minutes, or until lightly browned.
(Originally featured in Family Table, Issue 793)
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