MINI CAESAR SALAD ROLLS

Mini Caesar Salad Rolls image

Provided by Mary Giuliani

Time 30m

Yield Makes 24 pieces

Number Of Ingredients 10

1 small garlic clove, finely chopped
2 large egg yolks
2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces romaine lettuce, leaves finely chopped
Eight (8.5-inch) rice paper rounds
Crumbled pancetta, Parmesan cheese or chopped nuts, for garnish, if desired

Steps:

Whisk dressing ingredients together and season with salt and pepper.
Mix the lettuce with a small amount of dressing, just enough to barely coat the leaves. Place in a bowl to the side.
Pour some warm water into a large shallow dish. Submerge one rice paper round in water until it begins to soften, about 45 seconds. Place on a sheet of parchment paper. Place a small amount of lettuce in the center of the rice paper. Tightly roll into a cylinder, enclosing the lettuce. Repeat with the remaining rounds. Cover with a dampened paper towel or wrap in plastic. Chill. Can be made 4 hours ahead.
When ready to serve, remove from plastic and cut each roll into 2-inch-long pieces. Stand upright on a platter and top with a spot of dressing. You can put crumbled pancetta, Parmesan cheese, or chopped nuts on top for flavor and garnish.