Cheesy Spinach And Potato Spring Rolls With Spicy Yogurt Rsc

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Ready, set, cook! Hidden valley contest entry. these is a nice twist on traditional spring roll. they are crispy, even though they are baked not fried. hidden valley ranch seasoning mix is in the filling and the dipping sauce/ enjoy!!

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Steps

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Preheat oven to 400f line a large cookie sheet with parchment paper.

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In a small non stick pan , saut thawed spinach in olive oil for 3-4 minutes , until dry.

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Add corn , cook for one more minute and set aside.

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In a large bowl , combine potato flakes , pack of hidden valley ranch seasoning mix and salt.

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Slowly add hot water , stirring constantly until smooth and creamy.

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Add spinach and corn mixture , feta and shredded cheddar cheese and beaten egg.

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Mix until all the ingredients are well combined.

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To make the spring rolls , brush both sides of each spring roll wrapper with melted butter.

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Add about 1 tablespoons of filling , 2-3 inches from the bottom corner of the wrapper.

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Carefully fold the corner over the filling , fold the sides over and roll the wrapper until it meets the opposite corner.

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Place the spring rolls on a baking sheet lined with parchment paper.

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Bake at 400f for about 20 minutes until golden brown.

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In the meantime , prepare the dipping sauce.

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In a small bowl .

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Ingredients

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extra virgin olive oil, frozen spinach, frozen corn, potato flakes, hidden valley original ranch seasoning mix, salt, hot water, feta cheese, shredded cheddar cheese, egg, butter, spring roll wrappers, low-fat greek yogurt, fresh lemon juice, chili sauce, honey, fresh chives