Smoked Ham and Corn Fresh Spring Rolls

By Sandra B – Toronto, ON
1
(1)
(2)
Flag
Share
Smoked Ham and Corn Fresh Spring Rolls
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6
Print

Recipe Tags

About this Recipe

This is a very easy way to pull together tasty and filling little bundles of deliciousness, when guests suddenly drop by over the holidays.

Ingredients

1 cup kernels of cooked or raw sweet corn
.20 cup of chopped red and green peppers
.15 cup chopped red onion
.15 cup minced fresh cilantro
1 large lime, juiced
2 tbsp good quality olive oil
salt and pepper (or cayenne) to taste
200 g Maple Leaf Country Kitchen Smoked Ham chopped or julienned
6 sheets of edible rice paper
cold running water

Directions

Corn mixture:
1.
Combine all the ingredients (corn, peppers, onion, cilantro, lime, oil salt and pepper) and toss.
2.
If you have time, allow the mixture to marinate for 30 minutes.

Assembly:
3.
Lay out all your ingredients ready to assemble. Divide the corn mixture and ham into 6 equal portions, set aside.

You will need a large cookie baking sheet or a piece of parchment paper on which to assemble your rolls
4.
Carefully run the first sheet of rice paper under gently running cold water. Quickly coat both sides.
Pause for 15 seconds, then again run the cold water over each side.
Lay the wetted rice paper on your surface.
5.
Place the first bunch of corn mixture into the middle of the bottom third of the rice paper.
6.
On top of that, lay the first portion of ham, making sure the ham is visible and separate from the corn. This separation of ingredients is for visual effect only.
7.
In the meantime, the rice paper you are working on will have become translucent and soft.
Take one end of the paper and wrap the filling like making an envelope. Roll a little.
Once you have a roll with the ingredients captured inside, wrap the sides into the center to close up the sides.
Then fold the final part of the wet paper over top of the roll closing up the sides and the filling.
Roll as tightly as possible without tearing the rice paper.
8.
Lay each finished spring roll on a serving platter and cover with a damp cloth.
9.
Repeat the steps with all the rolls until you have 6 completed.
This fresh spring roll should be served whole as the mixture inside is not fixed.

To serve:
10.
Garnish and serve immediately, with napkins.

Notes

Take care with the wrapping. It's easy to do but if you are not careful, you may tear the rice paper.
This will serve six people who are a bit hungry but you can double up the recipe according to how hungry your guests are or how many people you have to feed.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (1)

Show More Comments

No Comments yet