Chef Jason Wortzman,
Wortzman’s Catering
Ingredients
Hand roll wrappers
1 egg
1 Tbsp extra virgin olive oil
3/4 cup & 2 Tbsp milk
1/4 cup & 2 tsp cooked wild rice
1/2 cup & 1 1/2 tsp unbleached flour
2 Tbsp wild rice flour
1/2 tsp salt
1 Tbsp oil, for pan
Filling
1 cup soft cream cheese
16 leaves red lettuce
8 oz smoked steelhead trout or salmon lox, thinly sliced
1/2 English cucumber, julienned
Method
Hand roll wrappers
1. In a bowl, beat egg. Add olive oil, milk and cooked wild rice.
2. In another bowl, combine unbleached flour, wild rice flour and salt. Mix in egg mixture until smooth. Allow to set for 15 minutes. Mixture should be the consistencey of light cream, if too thick add milk, if too thin add flour.
3. Heat a non-stick 6-inch frying pan to medium-high. Heat
1 Tbsp oil, then pour in enough batter to just cover bottom. Flip when lightly browned and cook other side. Repeat using all the batter to make four wrappers.
To serve
1. Place a cooled wrapper onto a cutting board and cover with a thin layer of cream cheese.
2. Cut the wrapper in quarters.
3. Place a piece of lettuce on top of each quarter piece. Top with a piece of smoked steelhead and cucumber juliennes.
4. Roll each wrapper into a cone shape, pressing out some of the cream cheese to seal the seam.
5. Chill rolls before serving.
Yield 16 hand rolls