ChiNoy Maki

Here's another one of my kitchen "inventions" made for Christmas 2008 :-) I called it ChiNoy Maki because it's typically a handmade sushi roll but instead of using Nori (seaweed paper) I replaced it with lumpia wrapper. Hence making it Filipino Chinese in a way. Hahaha.

For the filling, this recipe uses corned beef and Spanish sardines but you can experiment with anything that you like.

Ingredients:

• 3 cups cooked Vietnames or Thai Jasmine rice (or Japanese rice); any variety that's sticky
  
• ½ cup All Purpose Cream
• ½ cup sugar
• 2 tbsp toasted sesame seeds
• thin slices of Spanish sardines
• corned beef
• thin slices of ripe mango
  
• Cilantro
• lumpia wrapper
• Cooking oil

Directions:
1. Combine rice, cream, sugar and sesame seeds. Spread about ½ -- ¾ cup of prepared cook rice on a lumpia wrapper
2. Fill rice w/ slices of mango and sardines or corned beef. Use sardines and corned beef alternately. Then roll into a log. Heat oil in a non-stick pan.
3. Pan fry the rice rolls until golden brown on all sides. Dust w/ sugar while roll is still hot. Let cool before slicing into small rolls.