I’d seen a few rice paper recipes going around and wanted to see what the fuss was about. So I tried these cheese rolls with a creamy tomato sauce. Melted cheese, plenty of sauce… you can probably see why I went for this one.
From recipes she’s saved to ideas she’s tried, she shares her favourites here.
1. Start with the sauce. Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for about 30 seconds, then add the tomatoes. Cook for 3–4 minutes, stirring occasionally, until softened.
2. Stir in the cream, water, oregano and basil. Season with salt and black pepper, then simmer gently for 3–5 minutes, until slightly thickened. Set aside.
3. Make the rolls. Fill a shallow dish with warm water. Dip a rice paper sheet in for a few seconds, then lay it on a clean surface. It will continue softening as you work.
4. Put some cheese in the centre and sprinkle with a little oregano and basil. Fold in the sides, then roll it up snugly. Repeat with the remaining sheets, dividing the filling between them.
5. Cook the rolls. Heat the tablespoon of olive oil in a separate non-stick frying pan over medium heat. Add the rolls seam-side down, leaving a little space between them. Cook for a few minutes on each side, until lightly golden and the cheese has melted. Work in batches if needed.
6. Pour the sauce around the rolls and simmer gently for another 2–3 minutes. Serve straight away, with a little fresh basil if you have some.
Don’t wait for the rice paper to become completely soft in the water. A quick dip is enough. Soaking it for too long makes it harder to handle.
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