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Gluten-Free Tequeños

  • Prep 20 min
  • Total 30 min
  • Ingredients 3
  • Servings 10

Ingredients

7
ozs queso fresco or feta cheese
10
small brown rice spring roll wrapper
1
cup frying oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you can only find large wrappers, cut them in half, or use them whole, and then cut the excess dough on the edges once you've formed your tequeños.

For a long time now I had been playing with the idea of making a gluten-free version of one of my favorite finger foods, which is actually Venezuelan, but super popular in Peru. I'm talking about tequeños, the golden, crispy cheese sticks, wrapped in wonton dough, fried and dipped in different sauces (in Peru we love them with guacamole or Huancaina sauce). Today that idea became a reality, when I finally decided to wrap my tequeños in brown rice paper. Yep, the same one used to make Asian dumplings and many kinds of spring rolls. I have to warn you, the result was not as crispy and firm as tequeños usually are, but the taste was great! So if you're on a gluten-free diet, and are really craving some yummy tequeños, go ahead and try these. I learned from trial and error that they go better with a liquid sauce. If you use a denser sauce such as guacamole (I did), you may have to eat them with a fork and knife to make the dipping process easier. But that's a small price to pay for the joy of eating tequeños whatever your diet restrictions are!

You can also steam or boil these tequeños for a very different yet fun experience.

Huancaina sauce is great for dipping.

Directions

  • 1 Cut the cheese in strips.
  • 2 Fill a large bowl with warm water.
  • 3 Put a wrapper in the water for 30 seconds.
  • 4 Transfer the wet wrapper to a chopping board and wait 15 seconds for it to soften.
  • 5 Put the cheese on the edge and start wrapping it in the brown rice wrapper, which should now be soft enough to handle.
  • 6 Wrap it completely, and then press the sides firmly for a few seconds to close them.
  • 7 Transfer to a plate, and repeat with the rest of the wrappers.
  • 8 Heat the oil in a large pan over medium heat. When it’s very hot, add the tequeños and fry them for a couple minutes on each side. (You may have to do this in 2 or 3 batches, depending on the size of your pan).
  • 9 Transfer to a dish covered in paper towel, and cover in paper towel to absorb the excess oil.
  • 10 Serve immediately, with a sauce to dip in.

For a long time now I had been playing with the idea of making a gluten-free version of one of my favorite finger foods, which is actually Venezuelan, but super popular in Peru. I'm talking about tequeños, the golden, crispy cheese sticks, wrapped in wonton dough, fried and dipped in different sauces (in Peru we love them with guacamole or Huancaina sauce). Today that idea became a reality, when I finally decided to wrap my tequeños in brown rice paper. Yep, the same one used to make Asian dumplings and many kinds of spring rolls. I have to warn you, the result was not as crispy and firm as tequeños usually are, but the taste was great! So if you're on a gluten-free diet, and are really craving some yummy tequeños, go ahead and try these. I learned from trial and error that they go better with a liquid sauce. If you use a denser sauce such as guacamole (I did), you may have to eat them with a fork and knife to make the dipping process easier. But that's a small price to pay for the joy of eating tequeños whatever your diet restrictions are!

Rate and Comment

Morena Escardo Morena Escardo
September 28, 2015

For a long time now I had been playing with the idea of making a gluten-free version of one of my favorite finger foods, which is actually Venezuelan, but super popular in Peru. I'm talking about tequeños, the golden, crispy cheese sticks, wrapped in wonton dough, fried and dipped in different sauces (in Peru we love them with guacamole or Huancaina sauce). Today that idea became a reality, when I finally decided to wrap my tequeños in brown rice paper. Yep, the same one used to make Asian dumplings and many kinds of spring rolls. I have to warn you, the result was not as crispy and firm as tequeños usually are, but the taste was great! So if you're on a gluten-free diet, and are really craving some yummy tequeños, go ahead and try these. I learned from trial and error that they go better with a liquid sauce. If you use a denser sauce such as guacamole (I did), you may have to eat them with a fork and knife to make the dipping process easier. But that's a small price to pay for the joy of eating tequeños whatever your diet restrictions are!