- Pacific Natural Foods Hazelnut milk (or water - as I suspect the added hazelnut flavor is minimal – but use it if you have it, the drink alone is strong)
- Rice papers
- Crispy rice cereal – I used Erewhon Gluten Free Crispy Brown Rice – it’s got more of a sturdy crunch so it holds up nicely
- Melted butter
Pre-heat oven to 350.
Put enough hazelnut milk (or water) in a shallow/wide bowl to dip rice papers in. Place a wet paper towel by the bowl.One at a time, soak rice paper sheet.When soft, remove from bowl and place on paper towel.
Put some Nutella in a small line in the middle/side of rice paper.Sprinkle some Erewhon Crispy Brown Rice cereal on Nutella. Roll up and place on greased cookie sheet. Make as many as you think will be eaten. When all are on sheet – brush a little melted butter on top.
Bake about 15-17 minutes or until golden brown – you can turn mid-way through baking for a more even crispiness – or the bottom will be chewy.
Allow to cool for best flavor. Will keep for the day but not overnight - then they become chewy and the rice cereal loses its crispness.