Roasted Mushroom Spring Rolls Recipe
Roasted Mushroom Medley, Spinach, Candied Garlic Syrup, Gremolata, White Cheddar Fondue, Pecorino Romano, Rice Paper
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Ingredients
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Roasted Mushroom Medley
Spinach Filling
Candied Garlic Syrup
Gremolata
Rice Paper and Cheese
Method
Roasted Mushroom Medley
- 1
Spinach Filling
- 2
Prepare the Spinach Filling
In a large skillet over medium heat, add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let it cool slightly. Once cooled, mix in the cream cheese and shredded white cheddar until well combined.
Candied Garlic Syrup
- 3
Make the Candied Garlic Syrup
In a small saucepan, combine the peeled garlic cloves, sugar, and water. Bring to a simmer over medium heat and cook for about 15-20 minutes until the garlic is tender and the syrup has thickened. Remove from heat and let cool.
Gremolata
- 4
Prepare the Gremolata
In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Mix well and set aside.
Assemble the Spring Rolls
- 5
Roll the Spring Rolls
Fill a shallow dish with warm water and soak one rice paper wrapper for about 10-15 seconds until pliable. Lay it flat on a clean surface. Place a small amount of the roasted mushroom medley, spinach filling, and a sprinkle of grated Pecorino Romano in the center. Fold the sides over the filling and roll tightly like a burrito. Repeat with the remaining wrappers and filling.
Serve
- 6
Serve the Spring Rolls
Arrange the spring rolls on a serving platter. Drizzle with the candied garlic syrup and sprinkle the gremolata over the top. Serve immediately, or keep warm in a low oven until ready to serve.