Rice wrapped full box

Ingredients

Yield:

4 boxes

• Rice noodle cured ham and pineapple wrap

  • 4 round rice paper
  • 8 oz of cured Prosciutto
  • 1 cup of rehydrated rice noodle
  • ½ cup of fine diced pineapple
  • 4 oz of mustard vinaigrette
  • Salt and cracked pepper

• Grilled beef strip and quinoa wrap

  • 4 round rice paper
  • 8 oz of grilled beef strip (BBQ strip loin)
  • 1 cup of cooked quinoa
  • ¼ cup of fine diced red onion
  • 4 oz of herb vinaigrette
  • Salt and cracked pepper

• Caramelized apple with “fleur de sel” wrap

  • 4 round rice paper
  • 2 diced granny smith apples
  • 2 oz of agave nectar
  • ¼ cup dried raisin
  • Fleur de sel

Preparation

Difficulty:

Easy

Time:

10 MinutesPreparation time

Total Time:

30 Minutes

1. Rice noodle cured ham and pineapple wrap

   1. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface.
   2. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some sliced ham followed by some diced pineapple and finish with the rice noodle. Season to taste, with salt and pepper.
   3. Sprinkle the top with the mustard vinaigrette. Carefully fold the bottom of the rice paper wrapper over the noodle. Turn in the sides and continue rolling up from the bottom.

2. Grilled beef strip and quinoa wrap

   1. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface.
   2. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some beef strip followed with cooked quinoa and finish with diced onion. Season to taste with salt and pepper.
   3. Sprinkle the top the herb vinaigrette. Carefully fold the bottom of the rice paper wrapper over the noodle. Turn in the sides and continue rolling up from the bottom.

3. Caramelized apple with “fleur de sel” wrap

   1. Caramelize the apple in a non-stick pan with agave nectar until nice and golden. Add the raisins and cool down.
   2. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface.
   3. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some caramelized apple. Sprinkle the top with fleur de sel and carefully fold the bottom of the rice paper wrapper over the noodle. Turn in the sides and continue rolling up from the bottom.

4. Special notes

   1. To serve, each roll could have an extra dipping sauce from the preparation
   2. Assembling your lunch box, place a damp wet napkin on top of your wrap to prevent from drying before your lunch.
   3. Rice paper wrappers can be found in Asian markets and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won't be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.