Best Cheesy Spinach And Potato Spring Rolls With Spicy Yogurt Rsc Recipes

CHEESY SPINACH AND POTATO SPRING ROLLS WITH SPICY YOGURT #RSC

Steps:

• Preheat oven to 400°F Line a large cookie sheet with parchment paper.
• In a small non stick pan, sauté thawed spinach in olive oil for 3-4 minutes, until dry. Add corn, cook for one more minute and set aside.
• In a large bowl, combine potato flakes, ½ pack of Hidden Valley Ranch Seasoning Mix and salt. Slowly add hot water, stirring constantly until smooth and creamy. Add spinach and corn mixture, feta and shredded cheddar cheese and beaten egg. Mix until all the ingredients are well combined.
• To make the spring rolls, brush both sides of each spring roll wrapper with melted butter. Add about 1 ½ tablespoons of filling, 2-3 inches from the bottom corner of the wrapper. Carefully fold the corner over the filling, fold the sides over and roll the wrapper until it meets the opposite corner.
• Place the spring rolls on a baking sheet lined with parchment paper.
• Bake at 400F for about 20 minutes until golden brown.
• In the meantime, prepare the dipping sauce.
• In a small bowl mix lemon juice and honey until well combined.
• In a medium bowl, whisk together Greek yogurt, ½ pack Hidden Valley Ranch Seasoning Mix, Sriracha, honey lemon mixture and salt.
• Add chopped chives and mix well.

CHEESY SPINACH

Steps:

• In Skillet, saute bread crumbs in butter until golden brown; remove from heat, stir in parmesan cheese, set aside to keep warm.
• Cook spinach as per directions on package omiting the salt in a saucepan.Drain.
• Return spinach to saucepan. Add eggs, cream cheese, cheddar cheese, onion, salt, and pepper mixing well. Cook over medium heat stirring until the cheese is melted and mixture thickens.
• Turn into heated serving dish; sprinkle bread crumbs over top.
• Serve Immediately.

EASY CHEESY SPINACH

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

CABBAGE SPRING ROLLS

Steps:

• Heat the 1 T of oil in a large pot. Add the garlic, onions, and carrots and cook for five minutes on medium heat. Add the cabbage, spices, and stir-fry sauce. Cook until cabbage is reduced and limp, approximately 10 to 15 minutes. Add the rice wine and cook until no longer sizzling, just a few minutes. Allow to cool partially before stuffing spring rolls.
• The dough for spring rolls is different than the dough for egg rolls. I had to find spring roll wrappers at an Asian grocery store. They are vegan (which makes this recipe vegan!) but if you can't find any and don't worry about consuming eggs, egg roll wrappers will work as well.
• Stuff the rolls according to the directions on the package, or by following these simple instructions; place a single wrapper on a flat surface so that a corner is facing you. Place 2 to 3 tablespoons of filling below the wrapper's midsection. Fold the bottom corner up so that it just encases the filling. Fold the sides in so the wrapper covers the filling and resembles an envelope with a long top. Press gently as you roll the filling upward, encasing it in the remaining dough.
• If your dough doesn't stick, fill a small bowl with water and use it to lightly wet the dough as you fold during each step.
• Deep fry three rolls at a time in a "Fry Daddy" deep fryer or pan fry in a non-stick pan in one half inch of oil, turning to cook thoroughly. Remove from oil while using either method when the dough has browned evenly but is still light in color. The dough will continue to brown once removed from heat.
• Serve and enjoy!
• NOTE: To freeze, place fresh, uncooked spring rolls in a plastic container, separating each roll with wax or parchment paper. You can do this by layering them or by wrapping them. If they touch, the dough will freeze together and ruin your rolls. Once frozen, you can transfer them to a smaller container without the paper. Thaw for several minutes prior to frying.

CHEESY SPINACH-POTATO EGG CASSEROLE

Steps:

• Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
• Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
• Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

SAVOURY POTATO ROLL WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 200°C Line an appr. 30 cm x 35 cm jelly roll pan with parchment paper (or foil if you prefer); grease paper.
• Peel potatoes and grate them finely. Mix grated potatoes with eggs and seasonings to form a batter.
• Spread the batter in the lined pan. Bake in the preheated oven for 20-25 minutes, or until the surface of the roll begins to turn golden.
• To make filling: Chop red onion, bell pepper, basil leaves and olives. Crumble feta cheese, soften cream cheese, and combine all filling ingredients, mixing until smooth.
• Spread the filling on top of the potato cake and roll the cake up.
• Wrap the roll in foil or clingfilm and let sit in the fridge for a few hours to set.
• Reheat before serving at 225 C for 5-10 minutes. Slice, and enjoy!

SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE

Steps:

• For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
• For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
• Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
• Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
• Fold the left and right corners over filling.
• Lightly brush the remaining corner with the remaining egg.
• Tightly roll the filled end toward remaining corner then press gently to seal.
• Repeat using all the mixture and spring roll wrappers.
• In a medium heavy saucepan, pour about 2-inches of oil inches.
• Heat the oil to 350 degrees.
• Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
• Place on paper towels to drain.
• Serve with prepared chilled sweet chili sauce.

DAD'S POTATO ROLLS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix 1 cup of warm water, 1/2 cup sugar and 1 package of yeast. Set aside to soften.
• In another bowl blend 1/2 cup instant potatoes and 1/2 cup warm water.
• Add potatoes to the yeast mixture.
• Add 1 teaspoon salt, 1/2 cup shortening, 2 eggs and 2 cups of flour, beat well.
• Cover and set aside for 10 minutes.
• Mix in the remaining 3 to 3 1/2 cups of flour.
• Knead dough for 5 minutes and place in a well greased bowl.
• Cover with a damp towel and let rise.
• When dough has doubled in size, knead it down.
• Shape as desired, we use about fist sized rolls.
• Place on lightly greased cookie sheet and cook for about 15 to 20 minutes.