Combine the flavors of Vietnamese and Jewish deli cuisine to create these sweet and sour wraps. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)
1.4 ounces (40 grams) mizuna, or other salad green
Directions
To make the sauce, put the lemon zest, lemon juice, olive oil, honey, mustard, caraway seed salt and pepper in a blender and emulsify.
To make the rolls, prepare a deep plate filled with room temperature water.
Dip the rice paper in the water, coating well so that the whole thing is wet. It will still be pretty stiff, but don't worry as it will continue to soften as you fill it.
Place the soaked wrapper on a flat surface, and then arrange some of the avocado and lox in the center of the bottom 1/3 of the wrapper.
Top with the cucumber, red onions, flat leaf parsley, dill and mizuna, and then flip the left and right sides over the filling.
Use your thumbs to pull the bottom of the wrapper up and over the filling. Your remaining fingers should compress the filling back into the wrapper so you can roll it tightly. This takes a bit of practice, but once you have it down it gets much easier.
Finish rolling the wrapper and repeat with the rest of the wrappers. Slice in half and serve with the sauce.
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