Gluten Free Spinach Rolls with Rhubarb Radish Salsa
By Jenny Breen
Ingredients
- 4 tablespoons olive oil
- 1 pound assorted greens (spinach, baby bok choy, baby kale, etc) from Burning River Farm
- 1 bunch green garlic (roughly chopped) from Turnip Rock Farm
- 1 bunch scallions (minced) from Kisheri Farm
- 1 T dry dill (or 1/4 cup fresh, minced)
- 6 eggs from Sunshine Harvest Farm
- 4-6 oz feta (or similar) cheese from Cosmic Wheel Creamery
- 1 package Spring Roll wrappers or Rice Paper
- Salt
Instructions
Heat 2 tablespoons of olive oil and sauté greens, onions, garlic, dill, and salt for 3-4 minutes. Set aside.
Scramble and cook eggs, return greens to pan, mix well, add crumbled feta, then remove from heat.
Soften spring roll wrappers with water. Fill the middle of the wrappers with about 1/2 cup of spinach mixture. Fold like a burrito or spring roll wrapper.
Heat 2 tablespoons olive oil in a saucepan on medium heat.
Place the wraps in the oil to brown. Leave 1-2 minutes on each side until browned.
Serve with rhubarb radish salsa.
