How to succeed with your Wrapini
1. We use ”isolators” in the recipes to fi ll the pores in the bread and prevent the ingredients from soaking into it. Always use an isolator when you develop your own recipes. Soggy bread is never any fun!
2. To make a fresh Wrapini, make sure that all the ingredients are as dry as possible. Allow damp ingredients to dry before you use them. Cut all ingredients into bite-sized pieces suitable for small thin bread wraps.
3. When you prepare the Wrapini, begin by spreading the isolator evenly on the bread, then spread the other ingredients on 2/3 of the bread. When rolled, the outer 1/3 of the bread will also function as a barrier and keep the ingredients in place. Roll the bread tightly into a wrap, preferably using wrap paper.
4. Cut sharply on the diagonal when you slice the Wrapini. That makes the fi lling more visible, which makes for a more attractive presentation.