Preparation

• 1 Heat 1 Tablespoon oil over medium in a large sauté pan. Add onions, red pepper and corn and cook for 6-8 minutes until tender. 2 Mix in jalapenos, cumin and garlic and cook for 1 more minute. Remove from heat and stir in California Ripe olives, goat cheese, cilantro and lime juice. 3 Season with salt and set aside until cool enough to handle. To wrap, place each wonton wrap on the counter with one corner facing you.4 Spoon 1/4 cup of vegetable mixture onto the center of each wonton wrapper and pat into a 3” by 1 1/2” rectangular shape. 5 Brush sides of wonton (around the filling) with beaten egg. Fold the bottom corner of the wrapper over the filling, then roll the wrapper up once. 6 Fold in the sides, brush again with egg wash, then continue to roll wonton into a tight cylinder. 7 eat oil in a medium saucepot to 375 degrees. Fry egg rolls for 1-2 minutes until golden bro8 Remove from pot with a slotted spoon and drain on a baking rack lined with paper towels. Serve hot with salsa.
• Source: California Olive