Tuesday, December 13, 2011

Zucchini Cream Cheese Rolls

These rolls are easy to build up and impressive for appetizers or a light dinner. Coating the zucchini in panko before rolling up adds a great crunch to accent the creamy filling.

Panko breaded zucchini wrapped around jasmine rice, herbed cream cheese and scallions topped with toasted sesame seeds.

Zucchini Cream Cheese Rolls
makes 8 rolls
1 cup coconut milk
2 cups panko breadcrumbs
2 large zucchini, thinly sliced longwise
1/4 cup canola oil
1/2 cup vegan cream cheese
2 tbl minced fresh cilantro
1 tbl minced fresh parsley
salt and pepper
1 cup cooked jasmine rice, semi-cooled
8-1/2" pieces of scallion
1 tbl toasted sesame seeds

Prepare a dreding station by putting coconut milk in one shallow container and panko breadcrumbs in another. Dip the zucchini slices in coconut first then coat in panko. Chill the slices for 10 minutes to set the breadcrumbs.
Once set, pan fry them in canola oil until golden brown on both sides.
In a small bowl, combine the cream cheese, cilantro, parsley and season with salt and pepper to taste.
Place a chunk of  rice right in the center of the zucchini. Top with some cream cheese mixture and a piece of scallion. Roll up and sprinkle the tops with sesame seeds.

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