You can call these sophisticated pizza wraps. Worthy of gracing your Yom Tov seudah.

 

Yield: 20 spring rolls

 

Ingredients:

2 cups mini broccoli florets, defrosted

3 assorted colored peppers, sliced

2 boxes white mushrooms, sliced

Salt to taste

3 teaspoons olive oil

2 teaspoons cornstarch

¼ cup water

20 spring rolls

Pizza sauce (optional)

2–3 cups shredded mozzarella, divided

 

Directions:

Preheat oven to 400°F.

Place vegetables on a baking sheet and sprinkle with salt.

Drizzle with olive oil and roast for 10–15 minutes.

Keep vegetables separate if you would like to make assorted spring rolls.

Whisk together cornstarch and water and set aside.

Place spring rolls flat in a diamond position.

Spread pizza sauce, if using, in a horizontal line near bottom corner.

Sprinkle 2 tablespoons cheese over sauce.

Cover with vegetables and close spring roll style.

Before rolling final top corner tightly, spread cornstarch mixture over open flap to help it stick closed.

Place spring rolls flap down onto a baking sheet and spray with oil.

Bake for 12–15 minutes, until browning.

Note: These can be prepared ahead of time. To serve, reheat, uncovered, for 10 minutes on 350°F.