A Recipe for Gluten Free White and Green Wraps

This recipe is a great appetizer for Shabbat or any festive meal. I usually make half white (using rice papers) and half green (using green collards) wraps, both are delicious!

1 pack kosher rice papers
1 bunch large collard greens
2 bunches steamed asparagus
homemade mayonnaise
3 cloves garlic, minced
1 pack smoked salmon (preferable without sugar)
1 bunch fresh parsley
1 bunch fresh basil leaves

1 large bowl with lukewarm water
1 dry towel
Sesame oil

mix mayonnaise with minced garlic.  Place each sheet of rice paper into the bowl with lukewarm water and wait until they soften. When they soften place them on the dry towel and straighten it. Spread the mayo with garlic mixture, then put one salmon piece, 2 asparagus sticks (if asparagus is too long cut it so it’s smaller than the rice paper), few parsley leaves and few basil leaves. Roll the rice paper as you would roll a cabbage. Dip the rolls in the sesame oil to prevent them from sticking to one another.
The same process is true for the collard wraps, just pour boiling water on the leaves prior to rolling, to wilt and make them easier to work with.
These rolls make a beautiful presentation and a nutritious appetizer. The green, pink and white blend so nicely together you just have to try it!

Tried this recipe? Let me know how it came along?