Bison Fresh Rolls

INGREDIENTS:

• 1/2 pound bison, thawed
• 1 chopped onion
• small bunch of fresh mint leaves (dried could be substituted but isn’t as nice)
• 1/4 cup chopped lettuce
• 1 carrot, shredded
• hoisin sauce (or sweet and sour if you like that better)
• Vietnamese rice paper, 8” diameter

METHOD:

• Over medium heat crumble and cook the ground bison and onion until brown. Let cool.
• Take one sheet of rice paper, immerse in hot water (I put a plate in the sink, run hot water into it, place the rice paper in it for 30 - 60 seconds and carefully lift the paper out by one edge.) Let the water drip off and place the paper on another plate on the counter. Put another sheet of paper in the plate in the sink and return to the drained sheet. It will be ready to remove by the time you’ve made one fresh roll.
• Put a spoonful of the meat mixture about 2/3 of the way from the top of the sheet, at a bit of lettuce and carrot, one mint leaf, and a bit of hoisin sauce on top. Fold the top of the sheet over the mix, fold in the sides and roll towards you from the top until it’s all folded up. Put in a container, pull the next sheet from the plate in the sink, add a dry sheet to the water and repeat until all the meat is used up.If you still have some vegetable left, make a few vegetarian rolls.
• Serve immediately or the rolls can be put in the fridge and served cold up to a day later.