Spinach, Artichoke and Goat Cheese Summer Rolls
20 rice paper wrappers
1 bag of fresh baby spinach
1 14. oz can articokes, chopped
1/2 red onion, julienne
1 red bell pepper, julienne
1 6 oz. log of organic goat cheese, crumbled
40 basil leaves
Dipping sauce (not pictured):
1 tbsp. dijon mustard
2 tbsp. balsamic vinegar
1 tbsp. honey
1/4 c. EVOO
Salt and pepper
Fresh oregano, minced
Prep all ingredients and set out on a cutting board.
Grease a serving platter with 1 tbsp. EVOO.
Fill a pie plate with warm water.
Dip a rice wrapper into water, soak for 30 seconds.
Pull out, place on a cutting board, add spinach, 2 basil leaves, pepper, artichokes, goat cheese and onion.
Roll up like a burrito, place on the greased serving platter.
Refrigerate until serving.
To make dipping sauce:
Whisk all ingredients in a small dish, taste and adjust seasonings.