SUSHI-STYLE RICE PAPER ROLLS WITH GOAT CHEESE
These rice paper rolls are an interesting mix of tastes most are not used to. This is something I make for summer dinner buffet parties. Everybody always leaves with the recipe.
Provided by Lynn Pennec
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a small skillet over medium heat. Cook onions until transparent, about 5 minutes. Add to a bowl with the toasted pine nuts. Allow to cool, 5 to 10 minutes.
- Add goat cheese, grated carrot, and ginger to the cooled onion mixture. Mix well with a fork.
- Wet one rice paper carefully in a shallow dish of water. Transfer to a level, nonstick work surface. Place 2 large mint leaves in the center and cover with a piece of leaf lettuce to fill the size of the rice paper. Add goat cheese mixture in the center in a roll about 3/4 inches in diameter. Roll carefully, tucking in the ends of the rice paper at mid-roll so that nothing leaks out. The humid rice paper should stick to itself to seal the ends and edges. Wrap roll in plastic wrap.
- Repeat the wetting, filling, and wrapping process to make remaining rolls. Place rolls in the refrigerator for at least 1 hour to allow the cheese to set.
- When ready to serve, unroll each from plastic and cut into 1/2- to 3/4-inch slices. Serve on a platter.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 5.5 g, Cholesterol 44.8 mg, Fat 23.8 g, Fiber 1.1 g, Protein 15.3 g, SaturatedFat 12.8 g, Sodium 302.8 mg, Sugar 2.9 g
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