Directions
- In a saucepan, place the rice and cover it with water. Salt. Bring to a boil, then cook 45 to 50 minutes over low-medium heat, until the rice is cooked but not burst. Drain and let cool.
- In a bowl, combine the rice with the mayonnaise, oil, mustard, chives and lemon juice. Salt and pepper.
- In a deep plate filled with lukewarm water, immerse a sheet of rice for about 30 seconds, until it softens. Drain and place on the work surface.
- About 2.5 cm (1 inch) from the edge of the leaf, top with some wild rice, grilled vegetables, goat cheese, almonds and baby spinach. Fold the sides of the rice paper over the filling and roll up tightly. Make the rest of the rolls in the same way.
