Name: Mini Caesar Salad Rolls
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: Makes 24 pieces
Ingredients: 1 small garlic clove, finely chopped; 2 large egg yolks; 2 tablespoons fresh lemon juice; 3/4 teaspoon Dijon mustard; 2 tablespoons olive oil; 3 tablespoons grated Parmesan cheese; Kosher salt and freshly ground black pepper; 8 ounces romaine lettuce, leaves finely chopped; Eight (8.5-inch) rice paper rounds; Crumbled pancetta, Parmesan cheese or chopped nuts, for garnish, if desired

Directions

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25m Easy 85%

CLASS

Whisk dressing ingredients together and season with salt and pepper.
Mix the lettuce with a small amount of dressing, just enough to barely coat the leaves. Place in a bowl to the side.
Pour some warm water into a large shallow dish. Submerge one rice paper round in water until it begins to soften, about 45 seconds. Place on a sheet of parchment paper. Place a small amount of lettuce in the center of the rice paper. Tightly roll into a cylinder, enclosing the lettuce. Repeat with the remaining rounds. Cover with a dampened paper towel or wrap in plastic. Chill. Can be made 4 hours ahead.
When ready to serve, remove from plastic and cut each roll into 2-inch-long pieces. Stand upright on a platter and top with a spot of dressing. You can put crumbled pancetta, Parmesan cheese, or chopped nuts on top for flavor and garnish.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Mini Caesar Salad Rolls

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