Rice paper wrappers can be stored for a long time so I usually have some in stock. We wrap all kinds of vegetables in them, but I especially recommend this combination of mizuna greens and cream cheese.
Blanch the mizuna greens in boiling water for 30 seconds, drain and cool in cold water. Drain well, and cut into 10 cm long pieces.
Soak the rice paper wrappers in lukewarm water to soften them. Put a slice of ham on each wrapper, and then the mizuna greens and cream cheese.
Roll up tightly and done!
These are delicious on their own. If you're serving them as a drinking appetizer dip them in a mixture of mayonnaise and fish sauce.
Story Behind this Recipe
Fresh spring roll or rice paper wrappers can be stored for a long time so I usually have some in stock. I vary the fillings depending on the season, but I especially like this combination of mizuna greens and cream cheese, and I always make this recipe for parties. The formal name is "Fresh spring rolls with mizuna and cream cheese".
My method of rehydrating the rice paper wrappers is pretty lazy, but I just soak them in lukewarm water for 20 to 30 seconds, put them on a cutting board and immediately wrap the fillings with them. That's it. The wrappers do tend to stick together, so put a little space between each roll when you line them up on the serving plate.