Cheesy Spinach Spring Rolls

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.