Rice Paper Rolls ala Monterey Recipe

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Rice Paper Rolls ala Monterey

From Dorothy McNett's recipes at www.dorothymcnett.com. A version of the popular Chinese rice paper rolls used for an appetizer. Early Chinese settlers here on the Monterey Bay loved cooking and working with salmon and they also discovered the joys of American sweet potatoes. A great combo served with Plum Sauce as a dip.

rice paper sheets, softened
spinach leaves
sweet potato, cooked and slivered
cooked salmon, slivered (smoked salmon is great here!)
dipping sauces, such as soy sauce and Plum Sauce

Soften rice paper rounds by dipping them into a flat bowl of water and then lay out flat in a clean damp dish towel until easy to handle and to roll, making sure it is soft enough and not crisp at all. Lay them out flat and cover with spinach leaves. Arrange slivered potato and slivered salmon down the center of each one. Roll up, folding in the sides first and then rolling tightly. If desired, slice each in half on the diagonal or else leave whole. Arrange on serving plates and provide dipping sauces.

Recipe created 2014-07-21.

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