Caesar Rolls
Preparation
25 MIN
Servings
6

Caesar Rolls

Ingredients

    Caesar Dressing

  • 1 egg yolk
  • 1 tbsp (15 ml) lemon juice
  • 1 small garlic clove, finely chopped
  • 3/4 cup (180 ml) canola oil
  • 1 tsp capers, chopped
  • 2 tsp (10 ml) anchovy paste
  • ¾ cup (55 g) Parmesan cheese, freshly grated

    Rolls

  • 1 cup (85 g) white bread, diced (2 slices of bread)
  • 1 tbsp (15 ml) canola oil
  • 4 cups (180 g) romaine lettuce, thinly sliced
  • 1 cup (215 g) cooked chicken, shredded
  • 3 slices cooked bacon, chopped
  • 6 round rice paper wrappers, about 9 inches (23 cm) in diameter

Preparation

Caesar Dressing

  1. In a bowl, whisk together the egg yolk, lemon juice and garlic. Add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil, whisking constantly. Add the capers, anchovy paste and Parmesan. Lightly season with salt and pepper. Set aside.

Rolls

  1. In a non-stick skillet over medium-high heat, brown the bread in the oil. Let the croutons cool.
  2. In a large bowl, combine the lettuce, chicken, bacon and croutons. Toss the salad with half of the Caesar dressing.
  3. In a shallow dish of hot water, soak one sheet of rice paper at a time for a few seconds or until softened. Remove from the water. Drain and place on a work surface.
  4. Spoon 3/4 cup of salad onto the bottom third of the rice paper. Fold both sides of the sheet toward the centre. Tightly roll to enclose the filling.
  5. Cover the roll with a damp cloth and continue with the remaining ingredients.
  6. Serve with the remaining Caesar dressing.