Italian Egg Rolls

• 3 strips good thick cut bacon
• 10-12 crimini mushrooms, diced
• 1 small yellow onion, diced
• 2 generous teaspoons fresh thyme
• salt and pepper to taste
• 1 teaspoon red pepper flakes
• 1 bunch spinach
• 2 tablespoons olive oil
• 1 bunch kale, ribs removed and sliced into 1" strips
• 1 cup water
• 1 15 oz container ricotta (whole milk for the love of all that is holy)
• 1/2 cup toasted pine nuts
• 1 package egg roll wrappers
• canola or other neutral oil for frying

1. Put the bacon in a decent sized cold frying pan and cook over medium heat until the fat has rendered and the bacon is well done. Remove the bacon, blot off excess fat and dice.
2. Put the onions and mushrooms and thyme in the delicious bacon fat and season with both peppers. When the onions and mushrooms are almost done, add salt to taste. Remove the mixture and add it to the bacon. Fight the urge to put the blend on toast and eat immediately.
3. Add a little bit of water to the pan (no need to get all martha stewart and wash the pan or anything) and when it is hot, add the spinach and cover. Steam the spinach until it is done - about 3 minutes or so. Drain.
4. While the spinach is cooling return the same pan to the stove and add a tablespoon or two of olive oil. Add the strips of kale and stir to coat. Then add the cup of water and cover, steaming until the kale is limp and well done - about 5-7 minutes. You definitely want the kale on the well-done side as it has a little tougher texture than the spinach. You don't want it beaten into submission but well and truly cowed. Drain.
5. After the greens have been cooled, squeeze as much water as possible out of the leaves and chop up into small pieces. Add to the bacon-veggie mixture, along with the ricotta and pine nuts, stir to combine and adjust seasoning if required. Fight the urge to continue to ' taste and adjust seasoning' until you have only enough left for two egg rolls.
6. In a clean pan deep enough to contain the egg rolls, heat about a half inch or so (I go on the scant side) of canola oil over medium heat until shimmering.
7. Put an egg roll wrapper down in the shape of a diamond (pointy end toward you). Add about 1/4 cup of the filling in a line across the middle. Fold the bottom corner up, then the side two corners in and roll up, sealing the top point with a bit of water.
8. Place the egg rolls in the oil seam side down and fry for 2-3 minutes per side until they are golden brown. Don't crowd the pan. Remove to a paper towel lined plate and enjoy. And if you feel like going crazy, you can dip them in a little warm marinara sauce (it's got tomatoes in it - bonus vegetables!)

bacon, crimini mushrooms, yellow onion, generous, salt, red pepper, spinach, olive oil, kale, water, ricotta, nuts, egg roll wrappers, other neutral oil

Taken from food52.com/recipes/14189-italian-egg-rolls (may not work)