Onion Spring Rolls

1 egg
1 Tbs. water
3 Tbs. extra-virgin olive oil
2 medium, sliced, sweet onions
3 cups picked and washed spinach
1 Tbs. chopped garlic
juice from one lemon
1/4 cup boursin sauce
salt and pepper to taste
10 spring-roll wrapper sheets

Preparation:

Make an egg wash by beating the egg with one tablespoon water. Heat olive oil over medium-high heat. Add onions and cook until they're a light caramel color. Remove from heat and let cool slightly. Add other ingredients and allow more cooling. Lay spring-roll wrappers on a flat surface and brush with egg wash. Top wrappers with some filling, roll them up, and fry in oil until golden brown.

Place a round of the onion confit (see previous recipe) in the bottom of a soup bowl. Top with baby greens. Slice a spring roll diagonally, and arrange on the greens. Ladle soup (see previous recipe) into the bowl.