Gluten-Free Cheese Rolls with Rice Paper

Mix the egg or eggs with the crumbled cheese.

Mix the baking soda into the yogurt and add to the cheese.

Soak each rice paper sheet in lukewarm water and add 2–3 tbsp filling.

Roll up, folding in the ends to seal.

Place in a buttered baking tin and sprinkle with optional nigella seeds.

Bake on the middle shelf of an oven preheated to 200°C until golden. A fan setting may be used.

Rest for 5 minutes before removing from the tin so they release more easily.

Alternatively, shape the rolls into coils.