marsha-tbay
Well-known member
Ingredients for 8 rolls
For the rolls
•2 bunches chards
•8 tsp goat cheese
•1/2 red bell pepper
•8 wrappers
•2 garlic cloves, crushed
•chili oil
•1 tbs olive oil
•Szechuan pepper
•salt
For the dipping sauce
•3 yellow heirloom tomatoes, seedless and diced
•1 garlic clove, crushed
•1 sprig fresh oregano
•1 tsp butter
•vegetable bouillon
•salt and pepper
Preparation
Wash chards, remove the stems, and place in boiling water for about 5 minutes. Drain well, squeeze extra liquid and chop them. In a pan, heat olive oil and add garlic, stir well to get the flavors out, then add chards and sauté them quickly. Add salt and stir. Set aside and let it cool.
Broil pepper under broiler. When the skin is charred, remove from broiler and let it cool. Peel and remove seeds. Cut in long strips.
Using a large egg roll wrap, place chards in the middle, add one bell pepper strip, pepper, red bell pepper, goat cheese and chili oil. Continue the wrapping process. From about 10 cm rolls.
Heat olive oil in a pan, and place rolls. Let them brown evenly all around. Cut them in half and serve with dipping sauce.
For the dipping sauce
Peel tomatoes and remove seeds and dice them finely. In a pot, melt butter, add garlic and oregano sprig. Stir for a few minutes to get the fllavors out. Add tomatoes, bouillon, salt and pepper. Reduce the tomato until it thickens. Remove oregano sprig and let it cool.
http://www.foodbuzz.com/recipes/1469684-rolls-with-chards-and-goat-cheese-heirloom-tomato-dipping-sauce
For the rolls
•2 bunches chards
•8 tsp goat cheese
•1/2 red bell pepper
•8 wrappers
•2 garlic cloves, crushed
•chili oil
•1 tbs olive oil
•Szechuan pepper
•salt
For the dipping sauce
•3 yellow heirloom tomatoes, seedless and diced
•1 garlic clove, crushed
•1 sprig fresh oregano
•1 tsp butter
•vegetable bouillon
•salt and pepper
Preparation
Wash chards, remove the stems, and place in boiling water for about 5 minutes. Drain well, squeeze extra liquid and chop them. In a pan, heat olive oil and add garlic, stir well to get the flavors out, then add chards and sauté them quickly. Add salt and stir. Set aside and let it cool.
Broil pepper under broiler. When the skin is charred, remove from broiler and let it cool. Peel and remove seeds. Cut in long strips.
Using a large egg roll wrap, place chards in the middle, add one bell pepper strip, pepper, red bell pepper, goat cheese and chili oil. Continue the wrapping process. From about 10 cm rolls.
Heat olive oil in a pan, and place rolls. Let them brown evenly all around. Cut them in half and serve with dipping sauce.
For the dipping sauce
Peel tomatoes and remove seeds and dice them finely. In a pot, melt butter, add garlic and oregano sprig. Stir for a few minutes to get the fllavors out. Add tomatoes, bouillon, salt and pepper. Reduce the tomato until it thickens. Remove oregano sprig and let it cool.
http://www.foodbuzz.com/recipes/1469684-rolls-with-chards-and-goat-cheese-heirloom-tomato-dipping-sauce