Spinach, Artichoke and Goat Cheese Summer Rolls

For dinner tonight, I was inspired by a recipes I saw on Kelly's blog for Artichoke, Spinach and Goat Cheese Spring Rolls. I loved the east meets west feel of these rolls, different from anything I've ever seen! When I looked at the recipe, I was surprised to see that it still used asian flavors for the dipping sauce and roll contents. I decided to instead make it more of an Italian flavored roll because that was what I was craving. These rolls were delicious, like a salad in a wrap, very innovative and fun!

Spinach, Artichoke and Goat Cheese Summer Rolls

20 rice paper wrappers

1 bag of fresh baby spinach

1 14. oz can articokes, chopped

1/2 red onion, julienne

1 red bell pepper, julienne

1 6 oz. log of organic goat cheese, crumbled

40 basil leaves

Dipping sauce (not pictured):

1 tbsp. dijon mustard

2 tbsp. balsamic vinegar

1 tbsp. honey

1/4 c. EVOO

Salt and pepper

Fresh oregano, minced

Prep all ingredients and set out on a cutting board.

Grease a serving platter with 1 tbsp. EVOO.

Fill a pie plate with warm water.

Dip a rice wrapper into water, soak for 30 seconds.

Pull out, place on a cutting board, add spinach, 2 basil leaves, pepper, artichokes, goat cheese and onion.

Roll up like a burrito, place on the greased serving platter.

Refrigerate until serving.

To make dipping sauce:

Whisk all ingredients in a small dish, taste and adjust seasonings.

A Year Ago: Bolivian Food: Quinoa Torte, Chicken Breasts with Quinoa, Cashew, and Goat Cheese Sauce