Goat Cheese Egg Rolls Recipes

CRISPY SALAMI AND CHEESE EGG ROLLS

Steps:

• Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
• Place the egg rolls on a plate and refrigerate for at least 30 minutes.
• Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
• Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
• Serve the egg rolls with warm marinara alongside, for dipping.

GOAT CHEESE, LENTIL AND BROWN RICE ROLLS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.
• Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.
• For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.
• Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
• Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

GOAT CHEESE-RAISIN CRESCENTS

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Sprinkle triangles evenly with goat cheese, raisins and walnuts; drizzle with honey. Starting at shortest side of triangle, roll to opposite point. Place rolls on cookie sheet.
• Bake 15 minutes or until golden brown. Serve warm.