Goat Cheese and Mushroom Egg Rolls

Ingredients ~

1 tablespoon butter
8 oz mushrooms, diced
1 large shallot, minced
Salt and pepper to taste
Splash of white wine
3 oz soft goat cheese
4 teaspoons chopped chives
12 egg roll wrappers

Preparation ~

Melt butter in a sauce pan over medium heat and saute mushrooms until brown, about 8 minutes. Season with salt and pepper to taste.

Add shallots and cook another 2 minutes.

Deglaze with white wine and cook another minute. Remove from heat and cool mushroom mixture.

In a bowl, combine goat cheese, chives and cooled mushroom mixture.

Working with one egg roll wrapper at a time, place wrapper with one corner facing you (a diamond shape). Spoon about 1 tablespoon of mushroom mixture into the center of the wrapper.

Fold the corner closest to you over the filling, then fold the side corners toward the center. Moisten the top point of the wrapper with a bit of water and roll up like a jelly-roll.

Place each finished egg roll seam side down on a plate and cover with a damp paper towel until you're ready to fry them.

Heat vegetable oil in a small pan (about 1/4" deep) over medium-high heat. Working in batches of 3 or 4 egg rolls at a time, add them seam side down and cook about 5 to 6 minutes, turning frequently to achieve an even, crispy brown finish.

Cut each egg roll in half on the bias and serve immediately.

Makes 12 servings