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!
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