Mexicali Roll

• 1 Tbsp. seasoned rice vinegar
• 2 cups hot cooked short-grain white rice
• 2 sheets nori (dried seaweed), cut into 4-1/2x7-inch rectangles
• 1 pkg. (8 oz.) KRAFT Hot Habanero Cheese, cut into 4x1/4-inch sticks
• 1 jicama, peeled, cut into 4x1/4-inch sticks
• 1 fresh mango, peeled, cored, cut into 3x1/4-inch sticks
• 1 bunch fresh cilantro
• 1/4 cup finely crushed tortilla chips
• 1 cup guacamole

1. Fold vinegar gently into rice with a wet spatula to prevent sticking.
2. Cool slightly.
3. Place 1 nori piece, shiny side down, on bamboo sushi mat with the long edge toward you.
4. Top with scant 1/2 cup rice, spreading evenly to within 1/2-inch of top edge.
5. Flip sheet over so that the rice is on the bottom.
6. Place pairs of cheese sticks, jicama sticks, mango sticks and cilantro sprigs in straight line across nori.
7. Roll mat and fillings up tightly from bottom edge, pushing ingredients in as you roll.
8. Squeeze length of roll with mat to tightly shape the cylinder.
9. Remove mat; roll generously in tortilla chip crumbs.
10. Place roll on cutting board; cut into 8 pieces with slightly wet thin knife.
11. Repeat with remaining ingredients.
12. Arrange pieces, cut side up, on serving platter.
13. Top each with 1 tsp.
14. guacamole just before serving.

rice vinegar, white rice, rectangles, cheese, jicama, fresh mango, fresh cilantro, tortilla chips, guacamole

Taken from www.kraftrecipes.com/recipes/mexicali-roll-178473.aspx (may not work)