12 small rice paper sheets
1/2 cup Rhubarb, julienne (2" x 1/8" x 1/8")
1/2 cup Parsnip, julienne (2" x 1/8" x 1/8")
1/2 cup Mushroom*, julienne (2" x 1/8" x 1/8")
1/2 cup Beetroot, julienne (2" x 1/8" x 1/8")
1/2 tsp salt
1 tsp Nutmeg
1/2 tsp Black pepper, freshly cracked
1/2 cup Cherries, halved and pitted
1/2 cup crumbled goat cheese or brie
*preferably white truffle mushrooms
Cut all vegetables to approximately 2" long and 1/8" deep and wide.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Moisten the first dry rice paper sheets by placing them individually in a damp cloth for 30-60 seconds. Carefully remove rice paper from cloth and place on a cutting board, with one corner facing you (so it looks like a diamond shape and not a square). Put another sheet of rice paper under the damp cloth and while it moistens begin forming the first spring roll.
Place equal portions rhubarb, parsnip, mushroom, and beetroot in the centre of the rice paper. Sprinkle a pinch of nutmeg and salt over the filling. Pull the bottom (the part closest to you) of the rice paper wrapper up and over the filling, tucking it under a little bit to pull the ingredients closer together. Gently pull the left side of the wrapper over the middle, and then the right, to close up the ends of the roll. Roll it up away from you, continuing to gently tuck the filling in tighter as you go. Place finished spring roll on the prepared baking sheet.
Repeat with remaining rice paper.
Baking spring rolls from 20-25 minutes turning once.
To serve give three spring rolls per plate and garnish generously with cherry halves and goat/brie cheese. Sprinkle with nutmeg and cracked pepper. Drizzle with chocolate or cherry syrup if desired.
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