 |
|
|
 |
|
|
Makes 6 spring rolls
Preparation Time: 1 hour
Cooking Time: 3 minutes
Ingredients:
- 1 tablespoon Bertolli® Extra Virgin Olive Oil
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- 1 small turnip, julienned (about 1 cup)
- 1/2 cup thinly sliced leek (white only)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 spring roll wrappers
- 1 package (5.2 oz.) Boursin® Garlic & Fine Herbs
- vegetable oil for frying
Instructions:
In 12-inch skillet, heat olive oil and cook onion, carrot and turnip, stirring frequently, until tender, about 3 minutes. Stir in leek, salt and pepper. Turn into bowl and chill in refrigerator, about 30 minutes. Evenly spoon vegetable mixture on spring roll wrappers, then evenly top each with Boursin; fold to wrap. In deep fryer or large deep skillet, heat vegetable oil over medium heat and fry spring rolls until golden brown, about three minutes.
|
|
 |
|
