Categories: Appetizers
Ingredients
- 1 tablespoon olive oil
- 1/4 cup diced yellow onion
- 1 teaspoon minced garlic
- 2 cups fresh corn
- 2 cups firmly packed mixed baby lettuce
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/2 cup soft goat cheese
- 4 (8-inch-square) frozen spring roll pastry wrappers made with wheat flour, thawed
- 1 egg yolk, lightly beaten
- Vegetable oil, for frying
Directions
- Heat oil in a saute pan over medium-high heat and add onions.
- Cook for 3 minutes, until softened, then add garlic; saute 2 to 3 minutes.
- Add corn and saute for 4 to 5 minutes, until corn is tender.
- Add lettuce and cook for 3 minutes, until wilted.
- Add salt and pepper.
- Set aside to cool for 5 minutes.
- Add goat cheese and stir until well combined.
- Cut wrappers in half diagonally, forming two triangles.
- With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle and shape filling into a thin log.
- Fold left and right corners of wrapper over filling, overlapping slightly.
- Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside.
- Place on a tray, seam side down.
- Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
- Heat 1 1/2 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365 degrees.
- Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.