Recipe from A Year in the Kitchen
Anyway – these were really good! They were a bit time consuming to make, just because you have to do each roll individually. And you can only soak one rice paper at a time, or they stick together. I made these the night before. I’ll put instructions for refrigeration at the bottom.
I just made 10 of these. J and I each had 3 for dinner, then took 2 as leftovers. I’ll definitely make these again – maybe experimenting with different ingredients. We used these as a side dish, but they would also be a great appetizer.
I have tons of rice paper left! Any other ideas of what I can do with rice paper?
Oh, and I’m not really going to put ingredient amounts, because it really depends on how much you want to stuff in there, and you may want more of one thing, and less of another. 🙂
10 rice paper wrappers
Fresh baby spinach
Canned artichokes, chopped
Roasted red peppers, julienne sliced
Red onion, julienne sliced
Feta cheese, crumbled
Salt & pepper
1 T dijon mustard
2 T balsamic vinegar
1 T honey
1/4 c EVOO
Salt & pepper, to taste
Fresh oregano, chopped – about 1 T
To prepare the dipping sauce, whisk all ingredients together and place in the refrigerator.
Get a pie pan or large skillet and fill it with lukewarm water. To soften the rice paper, soak it in the water for about 20-30 seconds. Be careful, because it will be fragile when it’s wet.
Prep a large plate or platter by wiping it with EVOO.
Place the rice paper on a cutting board and place spinach, artichoke, red pepper, onion, feta, basil and salt & pepper on the paper.
Roll up the paper like a burrito. Set aside on the plate or platter and continue with remaining paper.
For overnight refrigeration – roll the summer rolls in a damp paper towel, and then wrap them tightly with plastic wrap. I did 2 rolls per paper towel – rolling the first until about 1/2 of the way in, then adding the other. They were not at all dried out when I took them out for dinner.