Southwest Peking Rolls with Smoked Dulse and Ancho Chilis

Serves 6 rolls (60 pieces)

Ingredients

2 ancho chilies, seeds removed
4 ounces goat cheese
1 tsp minced garlic
1 Tbsp lime juice
2 Tbsp canola oil
2 ounces (1 bag) smoked dulse
Twelve 12–inch tortillas
1 head green cabbage, shredded
2 bunches scallions, thinly sliced
4 sheets nori, shredded

Method

1. In a small bowl, cover the ancho chilies with boiling water, and set aside for 10 minutes to soften. Drain.

2. In a food processor, combine the chilies, goat cheese, garlic, and lime juice, and puree until smooth.

3. Pull apart the dulse and check for hidden shells.

4. Heat the oil in a large sauté pan. Add the smoked dulse in batches, and cook each side until crisp. Cool.

5. Briefly heat a tortilla in a dry skillet until warm. Spread the chili–cheese mixture on one tortilla.

6. Put another warm tortilla on top with a layer of cabbage, a sprinkling of scallions, and 2 pieces of smoked dulse.

7. Cover with another warm tortilla, and roll tightly, using the chili–cheese mixture to hold them together.

8. Cut into 1–inch pieces and top with the shredded nori.

9. Repeat until you use all the tortillas and vegetables.

Per 4 pieces: Calories 163, Protein 6 g, Fat 6 g, Carbohydrates 20 g, Fiber 3 g, Calcium 60 mg, Sodium 320 mg

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