Poblano rolls with rice paper

Mara Alpizar
Don’t miss this recipe for poblano rolls with rice paper, as it is a great option to merge Mexican and Asian cuisine. Best of all, these poblano rolls with rice paper are ideal as a snack for a gathering or as a starter, so be sure to try them.Did you know? The poblano pepper, native to Mexico, is an essential ingredient in Mexican cuisine and is used in a variety of traditional dishes, such as chile en nogada, rajas with cream, or stuffed chiles.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil
  • 1 cup shrimp
  • salt
  • vegetable oil
  • 1/2 cups onion, in strips
  • 1 cup Poblano chile strips
  • salt and pepper
  • water, to hydrate the rice papers
  • 6 rice leaf
  • 1/2 cups Manchego cheese, in sticks
  • soy sauce, to accompany
Preparation
10 mins
10 mins
Low
  • Cook the shrimp in a pan with a little oil and salt for 3 to 5 minutes or until well cooked. Set aside.
  • In another pan, sauté the onion and poblano for 3 minutes and season with salt and pepper. Set aside.
  • Place the water in a baking dish and hydrate the rice papers. Fill with shrimp, poblano peppers, and Manchego cheese. Roll up and set aside.
  • Serve the poblano rolls and accompany with soy sauce with chili.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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