Cheesy Spinach and Potato Spring Rolls With Spicy Yogurt #RSC

Total Time
45mins
Prep
20 mins
Cook
25 mins

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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Ingredients

Nutrition

Directions

  1. Preheat oven to 400°F Line a large cookie sheet with parchment paper.
  2. In a small non stick pan, sauté thawed spinach in olive oil for 3-4 minutes, until dry. Add corn, cook for one more minute and set aside.
  3. In a large bowl, combine potato flakes, ½ pack of Hidden Valley Ranch Seasoning Mix and salt. Slowly add hot water, stirring constantly until smooth and creamy. Add spinach and corn mixture, feta and shredded cheddar cheese and beaten egg. Mix until all the ingredients are well combined.
  4. To make the spring rolls, brush both sides of each spring roll wrapper with melted butter. Add about 1 ½ tablespoons of filling, 2-3 inches from the bottom corner of the wrapper. Carefully fold the corner over the filling, fold the sides over and roll the wrapper until it meets the opposite corner.
  5. Place the spring rolls on a baking sheet lined with parchment paper.
  6. Bake at 400F for about 20 minutes until golden brown.
  7. In the meantime, prepare the dipping sauce.
  8. In a small bowl mix lemon juice and honey until well combined.
  9. In a medium bowl, whisk together Greek yogurt, ½ pack Hidden Valley Ranch Seasoning Mix, Sriracha, honey lemon mixture and salt.
  10. Add chopped chives and mix well.