Inspired by the rice paper egg bagel from a while ago, I realized the same technique could be applied to any filling. Because merguez is so oily, I simply wet the rice paper in water this time. Great for breakfast or lunch.
Ingredients:
3 rice paper sheets
3 merguez links
2 Tbsp cubed mozzarella, optional
Method:
One at a time, dip each rice paper sheet into water, coating evenly. Lay them out in a line on a lightly oiled cutting board, slightly overlapping to create one large sheet.
Remove the meat from the encasing and lay in a line in the center of the rice paper with the mozzarella, if using.
Roll up tightly into a cylinder, sealing the edge as you go, then gently curl it around itself into a compact spiral.
Brush the top lightly with some oil.
Bake at 400F for 15–20 minutes until golden and crisp.
صحة و عافية
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