Maine Coast Sea Vegetables


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SW Peking Rolls w/Smoked Dulse

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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