I came up with this recipe quite on accident, I was trying to design my menu for The Blind Cafe, an all in the dark dining experience. I wanted to make spring rolls, but there was no way to serve a sauce, since no one would be able to see it! Plus the spring rolls had to sit for a bit before service, so dressing the arugula would wilt it. Finally after many failed attempts, I found perfection when I simply combined my pistachio cheese ball recipe with my spring roll recipe!
- 1 package rice paper
- 1 cup (8 oz) chèvre goat cheese
- ½ cup fresh figs, roughly chopped
- ½ cup (4 oz) pistachios, shelled and chopped
- ¼ cup dried dates, pitted
- 1 T shallot
- 1 pear, thinly sliced
- 3 cups arugula
In a food processor, combine dates, onion, and cheeses. Transfer to a bowl and add pistachios. Lightly season with salt and pepper. Set up a plate or dish of hot water. Submerge rice paper into water until pliable and translucent. Remove from water and place on table or plate.
To roll: place about 2 T figs, 2 slices pear, 1 T cheese mixture, and ¼ cup arugula in the wrapper. Wrap tightly like a burrito. Keep under damp cloth until service. (makes 20)