Portobello and Spinach Spring Rolls

The Ingredients

2 portobello mushrooms

2 cups raw spinach

2 garlic cloves

olive oil

spring roll sheets

canola oil

Place olive oil, chopped mushrooms, spinach, and minced garlic cloves into a pan and sautée at medium heat for a few minutes until water comes out and spinach is wilted. Drain excess water and set mixture aside. Spoon out the mixture and place diagonally onto the spring roll sheets. Use a brush to put olive oil on the corners of the sheet to help it stick together. The finished rolls can be boiled or fried. I chose to boil them. 

The sauté

Laying down the mixture

Folding the corners over

Origami Food

Pre-boiling

Final product!