Herb Roll
Serves 1
Directions
- 1Place two cream cheese pieces on plastic wrap, wrap them, and roll out with a rolling pin to about 6cm vertically and 14cm horizontally.
- 2Place two cream cheese pieces on plastic wrap, wrap them, and roll out with a rolling pin to about 6cm vertically and 14cm horizontally.
- 3Place two cream cheese pieces on plastic wrap, wrap them, and roll out with a rolling pin to about 6cm vertically and 14cm horizontally.
- 4Arrange your favorite herbs on top of the cream cheese.
- 5Arrange your favorite herbs on top of the cream cheese.
- 6Arrange your favorite herbs on top of the cream cheese.
- 7Place the rice paper that has been dipped in water on a cutting board, and place 2 with the herbs facing down.
- 8Place the rice paper that has been dipped in water on a cutting board, and place 2 with the herbs facing down.
- 9Place the rice paper that has been dipped in water on a cutting board, and place 2 with the herbs facing down.
- 10Place the smoked salmon on 3, sprinkle with black pepper, and roll from the front.
- 11Place the smoked salmon on 3, sprinkle with black pepper, and roll from the front.
- 12Place the smoked salmon on 3, sprinkle with black pepper, and roll from the front.
- 13Cut into easy-to-eat lengths.
- 14Cut into easy-to-eat lengths.
- 15Cut into easy-to-eat lengths.
Ingredients
- 3 slices Smoked salmon
- 3 slices Smoked salmon
- 3 slices Smoked salmon
- 1.5 sheets Rice paper (22cm)
- 1.5 sheets Rice paper (22cm)
- 1.5 sheets Rice paper (22cm)
- 6 pieces Cream cheese (Kiri)
- 6 pieces Cream cheese (Kiri)
- 6 pieces Cream cheese (Kiri)
- some Herb
- some Herb
- some Herb
- some Black pepper
- some Black pepper
- some Black pepper
Equipment
Plastic wrapRolling pinCutting boardKnife
Tips
- You can use dill or edible flowers as alternatives to chervil.
- Adjust the amount and size of cream cheese to fit the size of the rice paper you are using.