Crunchy Veggie Rice Paper Wraps Food

RICE PAPER WRAPS WITH VEGETABLES

Steps:

• In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
• To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
• In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
• Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

VEGAN RICE PAPER ROLLS

Steps:

• Prepare a large bowl of hot water to soften rice paper in.
• Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
• Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
• Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
• Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.

CRISPY SPRING ROLLS (CHA GIO)

Steps:

• Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl. Set aside.
• Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.
• Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the "glue" to seal the edges of the wrapper.
• Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the two pointed ends of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.
• To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce and table salad .
• To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up. Then dip in Vietnamese dipping sauce.

VIETNAMESE RICE PAPER ROLLS

Steps:

• Clean the shrimps. Place the shrimp in a shallow pan with some boiling water just sufficient to cover the shrimps. Add a teaspoon of salt. Place the shrimps in the pan over low to medium heat to cook the shrimp until it changes to pink and no longer translucent. Remove the shell.
• Soak the rice vermicelli in hot water Once it is al dente, drain a place it in cold water to stop cooking. Drain, and it is ready to use.
• Submerge the rice paper fully into the water for five seconds just before wrapping. Remove and pat dry.
• Cut the carrots and cucumbers into matchsticks.
• Choose a piece of lettuce with the length about 2/3 of the diameter of the rice paper. Place the carrot, cucumber and rice vermicelli on it.
• Place the vegetable and the basil, coriander, and mint on the rice paper, slightly off-centered towards you, and leave about one inch clear from the side.
• Place the scallion horizontally towards the edge of the rice paper and the halved prawns on the other half of the rice paper away from you in the horizontal line.
• Fold the sides in over it, like closing an envelope. Then continue rolling away from you to wrap up the scallion, and the shrimps.
• Mix the water, sugar, lime juice, and fish sauce until the sugar dissolved.
• Add the minced garlic and finely chopped chili.
• Saute the garlic with the vegetable oil.
• Add the remaining ingredients.
• Reduce the liquid to the desired thickness.

RICE PAPER VEGGIE WRAPS

Steps:

• Put warm water into a shallow pan large enough to fit a rice paper wrapper. Soak 1 wrapper until softened; carefully transfer to a large cutting board or plate.
• Arrange a portion of beets, carrots, avocado, cucumber, Parmesan cheese, kale, radishes, and sprouts in the center of the wrapper with tips of vegetables extending above the top. Fold the bottom of the wrapper as far over the filling as possible. Fold in each side; place on a plate. Repeat with the remaining wrappers and vegetables.
• Pour 1/4 cup salad dressing into a small bowl; serve alongside 3 wrappers.

CRUNCHY VEGETABLE WRAP

Steps:

• Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf.
• Divide sprouts and remaining ingredients evenly among tortillas; roll up.
• Cut each rolled wrap in half diagonally.

CRUNCHY VEGGIE RICE PAPER WRAPS

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.

CRISPY RICE PAPER SPRING ROLLS

Steps:

• Wash, peel and shred carrots using a grater or cut them in julienne-style with a knife. Julienne means thin matchsticks, so cut them as thin as you can.
• Wash and cut spring onion and bell pepper in julienne-style with a knife.
• Take the outer leaves of the purple cabbage. Shred them using a grater with large holes or cut them into shreds with a knife.
• Wash bean sprouts if you bought them unwashed.
• Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
• Add all cut veggies (spring onion, carrot, bell pepper and purple cabbage). Stir and cook them for 1-2 minutes.
• Add bean sprouts and soy sauce. Stir and cook for another 1-2 minutes.
• The filling is ready when the veggies have softened but they are still a bit crunchy. You don't want them too soft and mushy.
• Use a firm tofu and press it. We use our trusted TofuBud for it, but you can choose any DIY method or tofu press. Pet it dry with a paper towel.
• Use a grater with large holes and grate the firm tofu. (We used ⅓ of a tofu block to make 8 spring rolls.)
• Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
• Add shredded tofu and soy sauce. Stir and cook for 1-2 minutes.
• Add hoisin sauce. Stir and cook for another 2-3 minutes until the tofu gets dark brown.
• Gently submerge the rice paper. (See NOTES on how to know the duration.)
• Once submerged, transfer it to a dry and smooth surface.
• I place the filling in the middle around the lower third of the rice paper. If you have a standard size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
• First fold the sides gently but tight towards the middle.
• Take the bottom seam and fold it upwards gently, but tight.
• Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
• Roll it all the way up, but use your fingers to keep the filling tucked tightly.
• Place your finished spring roll on a parchment paper with the closing seam on the bottom.
• Pre-heat the oven to 395 Fahrenheit (200 degrees Celsius). Place the rolls on a baking sheet with parchment paper or a non-stick baking mat. Spray it with a bit of oil. Don't brush them as you might end up adding too much. Bake them for 10-15 minutes. The rice paper will not change color really, so don't wait for them to be golden brown. I usually flip them after 10 minutes to make sure that they are crispy all around.
• We recommend placing the finished spring rolls in the fridge to get rid of any moisture. Make sure they don't touch and cover them with a saran wrap. Deep fry in enough oil for a couple of minutes until crispy.
• Spray a bit of oil on the bottom of the air fryer. Air fry them for 380 Fahrenheit for approx 10 minutes. Definitely check at the 10 minute mark.