Honey Ham Tortilla Rolls With Dipping Sauce Recipes

Steps:

• 1. With electric mixer, beat ham & cheese together.
• 2. Stir in pineapple, green onion, & honey.
• 3. Spread 1/4 on each tortilla.
• 4. Starting from one edge, roll up each tortilla.
• 5. Place in plastic container with paper towel on bottom , then cover with another paper towel & place lid on container. Refrigerate 2-8 hours before serving.
• 6. Cut each tortilla into 1/2" slices & arrange on platter to serve.
• 7. May serve dipping sauce on the side.

Steps:

• With a mixer, combine the ham and cheese.
• Add 1 teaspoon honey, onion and pineapple.
• Spread half the mixture on one tortilla to 1/2" from the edge.
• Roll up from one edge.
• Wrap in plastic wrap.
• Repeat with the remaining mixture and tortilla.
• Refrigerate 2-8 hours.
• Cut each roll in 1/2" slices.
• For the dipping sauce, combine mayonnaise, mustard and 2 T honey.

Steps:

• For the spicy pineapple sauce: Add the pineapple chunks, Thai bird chile, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes.
• For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool.
• Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside.
• Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear).
• To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce.

Steps:

• Mix the softened cream cheese with garlic powder (if using).
• Spread a thin layer of the cream cheese onto one side of a tortilla.
• Place a 1-2 slices of ham over the cream cheese.
• Spread another layer of cream cheese over the ham.
• Roll a pickle up in the the tortilla.
• Cover the roll with plastic wrap and chill for 2 hours (to make slicing easier).
• Remove the plastic wrap, using a serrated knife slice the roll into about 1-inch pieces or to desired size).
• Chill the slices if you are not using right away.

Steps:

• Beat first four ingredients until blended. Stir in cheddar cheese and ham. Spread over tortillas. Roll up tightly. Wrap in plastic., Refrigerate at least 2 hours before serving. To serve, remove plastic wrap. Trim ends; cut into 1/2-in. slices.