Jerry Springer Roll Recipe
Spring rolls with roasted corn, black beans, smothered kale, smoked gouda, jalapeno ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Wrappers
Filling
Seasoning
Method
Preparation
- 1
Prepare the Kale
Heat olive oil in a large skillet over medium heat. Add the kale and sauté for about 5 minutes until wilted. Season with garlic powder, salt, and black pepper.
- 2
Mix the Filling
In a large bowl, combine the roasted corn, black beans, sautéed kale, and smoked gouda cheese. Mix well until the ingredients are evenly distributed.
Assembling the Spring Rolls
- 3
Soften the Wrappers
Fill a shallow dish with warm water. Dip one spring roll wrapper in the water for about 10 seconds until it softens, then lay it flat on a clean surface.
- 4
Fill the Wrapper
Place about 2 tablespoons of the filling mixture in the center of the wrapper. Drizzle a small amount of jalapeno ranch dressing over the filling.
- 5
Roll the Spring Roll
Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, sealing it closed. Repeat with the remaining wrappers and filling.
Cooking
- 6
Fry the Spring Rolls
In a large skillet or deep fryer, heat oil over medium-high heat. Once hot, carefully add the spring rolls in batches and fry them for about 3-4 minutes on each side or until golden brown.
- 7
Drain and Serve
Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with additional jalapeno ranch dressing on the side.