This is a recipe I made sometime ago.  The inspiration for this recipe came from the classic Greek spinach and feta spanakopita appetizer.  I wanted to put a twist on it and make it Asian so this is what I came up with.  It is along the same lines as a crab rangoon but I thought spanakopita sounded a little better.  Recipe is really easy and here it is.

1 lb edamame frozen and shelled

8 oz cream cheese

2 tbsp wasabi powder

1/4 cup cilantro leaves

1 jalapeno sliced

salt and pepper

1 pkg spring roll wraps (not wonton)

1/3 water

3 tbsp ap flour

Chile dipping sauce

1 cup of rice wine vinegar

2/3 cup of sugar

2 tbsp. of sambal chile paste

For the chile dipping sauce

Place vinegar and sugar in a pot.  Bring to a boil and turn down to a simmer.  Simmer for 8-10 minutes and add the sambal chile paste.  Turn off and let it cool to room temperature.  Set aside until ready to use.

Take a small pot of water, 2 tbsp of salt and bring to a boil.  When the water comes to a boil place the edamme beans into the water to blanch for about 2 minutes.   Immediately strain and place into a ice bath to stop the cooking.  Once there completely cooled strain off and place them into a food processor along with the wasabi, jalapeno, and cilantro.  Pulse a few times to get things going, then stop and add the cream cheese.  Puree until nice and smooth.  You want the texture to be smooth but not runny.    Season with salt and pepper if needed.

Take the water and flour mixture and mix together. You are basically making a glue here, to hold the wrapper together.   I cut the spring roll rappers lengthwise into 3 equal parts or you could do two for really big ones.  Down towards the bottom of the first piece place a nice tbsp of the mixture in the middle and fold the sheet over to the right to make a triangle. Then fold the triangle up one fold and then over to the opposite end just like making spanokopita's.  Finish the last fold by spreading a little glue on the ends to hold the triangle together.  Repeat with the rest of the spring roll sheets.

These can either be fried or baked.  I baked mine at 375 degrees for about 10-12 minutes.  I sprayed mine with a little olive oil before placing them in the oven.  This helps with the browning and drying out.  Take out and serve immediately with chili dipping sauce

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