Savannah Rolls Recipe

Savannah Rolls

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 (for gluten-free try Bob's Red Mill flour used by Disney), thawed
• 1 egg yolk, lightly beaten
• Vegetable oil, for frying

Instructions

1. Heat oil in a saute pan over medium-high heat and add onions.
2. Cook for 3 minutes, until softened, then add garlic; saute 2 to 3 minutes.
3. Add corn and saute for 4 to 5 minutes, until corn is tender.
4. Add lettuce and cook for 3 minutes, until wilted.
5. Add salt and pepper.
6. Set aside to cool for 5 minutes.
7. Add goat cheese and stir until well combined.
8. Cut wrappers in half diagonally, forming two triangles.
9. 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.
10. Fold left and right corners of wrapper over filling, overlapping slightly.
11. 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.
12. Place on a tray, seam side down.
13. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
14. Heat 1 1/2 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365 degrees.
15. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.