This line-up of beautiful, simple foods makes a great appetizer combination. We bought the sushi and my friend Dina created these gorgeous miniatures that taste as great as they look.
- 10 rice wrappers -
- 1 carrot, peeled -
- 1 red pepper -
- 1 orange pepper -
- 1 yellow pepper -
- 1 bunch Italian parsley, washed but not chopped -
- 1 cup of your favorite dipping sauce -
1. Using a peeler, peel off the outer skin of the peppers.
2. With a julienne peeler, create thin strips of the carrots and peppers.
3. Dip a sheet of rice wrapper into a bowl of lukewarm water and let it soak for about 10 seconds until softened. Place it on a flat surface and brush lightly with the dipping sauce.
4. Put a few leaves of parsley in the center of the wrapper. Soak another rice wrapper and place it on top. Fold the “sandwich” in half and then in half again, length-wise, to create a strip. Place a few carrots and peppers over the center of the strip, along with some parsley leaves, and close it around the vegetables. Cover with a damp paper towel until ready to serve.
5. To prepare the savory spoon as seen in the picture, dab some wasabi mustard on a slice of cucumber. Create a small rosette out of lox or gravlax and place on the cucumber. Top with a caper and a sprinkle of chopped red onion.
This recipe appeared in Kosher Inspired, Issue 3, March 2011. Kosher Inspired is brought to you by Mishpacha Magazine.