Sophies creamy pea and asparagus envelopes - salt

Method

• Chop your vegetables and boil in your stock for approximately 10-15 minutes, or until soft.
• Drain, and blend on a pulse setting - you can choose to make it smooth if you wish, but I like to keep a few bits of veg bigger.
• Add your cream cheese/quark, garlic and salt.
• Taste test and add more if you feel it needs it.
• In another bowl, mix your egg and corn flour.
• Take a spring roll wrapper and cut into quarters.
• Stick two of your quarters together using egg mixture.
• Add a layer of egg mixture to the edges of your squares.
• Add a spoonful of mix to the centre of your squares, and fold in half so you are left with triangles with your mix sealed in the middle.
• On top of the lump mixture, add a layer of egg mixture.
• Fold in either the left or right corner.
• Add some more egg mix into that, and fold the other corner in.
• Put egg mixture all over the top and fold the top corner down.
• Voila!
• you have an envelope.
• Repeat until you have enough envelopes, and allow egg to dry.
• Now, you can either boil them in salted water for 1 minute like I did, or steam them for 5-7 minutes (I don't have a steamer, but this is the "proper"way to do it).
• Serve however you like!
• I have mine with a little olive oil, sea salt and parmesan, but it would be great with a tomato sauce too.
• Enjoy!