I came up with this recipe quite on accident, I was trying to design my menu for The Blind Cafe, an all in the dark dining experience. I wanted to make spring rolls, but there was no way to serve a sauce, since no one would be able to see it! Plus the spring rolls had to sit for a bit before service, so dressing the arugula would wilt it. Finally after many failed attempts, I found perfection when I simply combined my pistachio cheese ball recipe with my spring roll recipe!

Cali Spring Rolls


  • 1 package rice paper
  • 1 cup (8 oz) chèvre goat cheese
  • ½ cup fresh figs, roughly chopped
  • ½ cup (4 oz) pistachios, shelled and chopped
  • ¼ cup dried dates, pitted
  • 1 T shallot
  • 1 pear, thinly sliced
  • 3 cups arugula


In a food processor, combine dates, onion, and cheeses. Transfer to a bowl and add pistachios. Lightly season with salt and pepper. Set up a plate or dish of hot water. Submerge rice paper into water until pliable and translucent. Remove from water and place on table or plate.

To roll: place about 2 T figs, 2 slices pear, 1 T cheese mixture, and ¼ cup arugula in the wrapper. Wrap tightly like a burrito. Keep under damp cloth until service.  (makes 20)