Garlic, anchovy, lemon and Parmesan are the lead players in the much-loved Caesar salad.
But these ingredients — and indeed many of the components of this ubiquitous salad — can be adapted to make other dishes.
My recipe this week takes the Caesar salad and puts it in the appetizer category with most of the typical ingredients of the salad tucked into a rice paper wrapper.
These wrappers are well known in making southeast Asian fresh rolls and provide the perfect venue in which to encase the tasty ingredients of the Caesar. I’ve used cooked, cubed chicken as the main part of the filling. The dressing is a thick Caesar dressing for dipping.
This is a crowd-pleasing appetizer you may want to put on your Christmas entertaining list.
Chicken Caesar Fresh Rolls
(Makes 8 rolls)
- 8 large round rice paper wrappers
- 2-1/2 cups (625 ml) of cubed, cooked chicken
- 8 strips cooked bacon, crumbled
- 16 Boston lettuce leaves, washed and spun dry
- 1/2 c. (125 ml) Mayonnaise
- 2 tbsp. (25 ml) sour cream
- 2 tbsp. (25 ml) grated Parmesan cheese
- 1 anchovy minced
- 1 tbsp. (15 ml) lemon juice
- freshly cracked pepper to taste
In a large shallow dish of warm water, soak the rice paper wrappers (one at a time) for about 30 seconds or until they are just soft. Remove from water and place on a clean work surface.
Place two lettuce leaves over the surface of the rice paper. On the bottom half of the roll, place 3 tbsp. (45 ml) of the chicken.
Sprinkle with some crumbled bacon.
Fold the bottom of the rice paper over the filling. Tuck in the sides and continue to roll (like making cabbage rolls). This should form a tight cylinder.
Repeat with remaining rice paper wrappers and ingredients.
Place on a large plate, covered with a damp paper towel, followed by plastic wrap. Refrigerate until ready to serve. (Note can be made several hours ahead)
Make the dipping sauce by combining all ingredients in a bowl. Season with pepper to taste. Place in a decorative dish.
To serve cut rolls in half and serve on a platter with the dipping sauce. Garnish with lemon wedges.