Quickly pull together elegant little bundles of flavor when guests drop by for the holidays.
|10||sheets of 12 by 12 inch edible rice paper|
|cold running water|
|600 g||steamed red beets, peeled. (alternative you may use pickled beets)|
|2 tbsp||olive oil|
|.25 cup||diced onion|
|300 g||Maple Leaf Country Kitchen Smoked Ham, julienned 3 inch strips|
|salt and pepper to taste|
|1 cup||Sour cream|
|1 tsp||dry mustard powder|
|.50 tbsp||white sugar (+ if you wish)|
Steam your beets until they are tender. Peel, Julienne.
In a bowl, add lemon juice, oil, salt and pepper, mix.
Mix together the beets, onions and the wet ingredients. Marinate for a half hour - or as long as one day in the refrigerator.
Spring Roll Assembly:
Lay out all your ingredients ready to assemble. Divide the beet mixture and ham into 10 equal portions, set aside.
You will need a flat non stick surface such as a cookie sheet or parchment paper on which to work with the rice paper.
Carefully run the first sheet of rice paper under gently running cold water. Quickly coat both sides. Pause for 15 seconds.
Run the cold water over each side a second time and place the sheet of paper on the flat surface you've prepared.
In middle of the paper, closer to yourself, lay the first bunch of beet mixture.
Over top of the beets, lay the first portion of julienned ham strips.
You will notice, in the meantime, the rice paper has become translucent and pliable.
Take one end of the soft rice paper and wrap the filling, as though making an envelope.
Once you have the filling wrapped in a roll, fold the sides into the center to enclose the filling totally. Wrap as firmly as possible without tearing the rice paper.
Finally, wrap the last part of the soft sticky rice paper over top of the roll closing up the sides and the filling.
Repeat the steps with all the rolls until you have 10 completed. Cut each roll in half with a sharp damp knife.
Cover your tray of spring rolls with a damp clean cloth, until ready to serve.
Sour cream sauce
in a small bowl, combine the sour cream, mustard powder and sugar. Serve with a small spoon alongside the rolls.
garnish as appropriate. Serve with cocktail napkins.
Add powdered cumin to the beets,
Add wasabi to the sour cream
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