Korean Inspired Rice Paper Rolls Food

VIETNAMESE-STYLE RICE PAPER ROLLS

Vietnamese-style Rice Paper Rolls image

Great little appetizer or finger food. Really tasty. Main reason I'm posting this delicious recipe is to thank Char for being such a sunshine.

Provided by KitchenManiac

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 small cucumber, peeled and julienned
1 small carrot, peel and julienned
1/4 cup mint leaf
3 tablespoons pickled ginger, finely sliced (optional)
40 g baby dou miao or 40 g snow pea sprouts
1 bunch chives, cut in 9 cm lengths
10 g enoki mushrooms (the Japanese golden mushroom)
rice paper sheet (8cm X 22cm)
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 clove garlic, crushed
2 small red chilies, finely sliced
1 tablespoon brown sugar or 1 tablespoon palm sugar

Steps:

Soften rice paper sheets by soaking in warm water.
When soft and pliable, remove and place on a clean cotton cloth.
Lay a small amount of the filling along the centre top of the rice paper.
Fold one side in towards the centre, then fold the bottom up towards the top.
Roll the wrap over towards the remaining side to make a neat roll.
Repeat the process until the rice paper and filling are used up.
Combine all dipping sauce ingredients into a bowl.
Serve with rice paper rolls.

SUSHI-STYLE RICE PAPER ROLLS WITH GOAT CHEESE

Sushi-Style Rice Paper Rolls with Goat Cheese image

These rice paper rolls are an interesting mix of tastes most are not used to. This is something I make for summer dinner buffet parties. Everybody always leaves with the recipe.

Provided by Lynn Pennec

Time 1h40m

Yield 6

Number Of Ingredients 9

Ingredients

½ tablespoon olive oil
1 small onion, diced
½ cup toasted pine nuts
12 ounces crumbled goat cheese
1 medium carrot, grated
1 teaspoon grated fresh ginger
6 medium (blank)s rice paper sheets
12 leaves fresh mint
6 leaves leaf lettuce

Steps:

Heat olive oil in a small skillet over medium heat. Cook onions until transparent, about 5 minutes. Add to a bowl with the toasted pine nuts. Allow to cool, 5 to 10 minutes.
Add goat cheese, grated carrot, and ginger to the cooled onion mixture. Mix well with a fork.
Wet one rice paper carefully in a shallow dish of water. Transfer to a level, nonstick work surface. Place 2 large mint leaves in the center and cover with a piece of leaf lettuce to fill the size of the rice paper. Add goat cheese mixture in the center in a roll about 3/4 inches in diameter. Roll carefully, tucking in the ends of the rice paper at mid-roll so that nothing leaks out. The humid rice paper should stick to itself to seal the ends and edges. Wrap roll in plastic wrap.
Repeat the wetting, filling, and wrapping process to make remaining rolls. Place rolls in the refrigerator for at least 1 hour to allow the cheese to set.
When ready to serve, unroll each from plastic and cut into 1/2- to 3/4-inch slices. Serve on a platter.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 5.5 g, Cholesterol 44.8 mg, Fat 23.8 g, Fiber 1.1 g, Protein 15.3 g, SaturatedFat 12.8 g, Sodium 302.8 mg, Sugar 2.9 g

KIM BAP (KOREAN RICE ROLLS)

Kim Bap (Korean Rice Rolls) image

A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce.

Provided by trc2634

Categories Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups hot cooked rice
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
1/2 teaspoon dark sesame oil
4 sheets kim fresh seaweed
1 small carrot, julienned
2 eggs, beaten
10 ounces frozen spinach, thawed and drained
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
4 slices pickled yellow radishes
1 tablespoon sesame seeds, toasted

Steps:

Let rice cool a bit.
Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
Fry eggs as if it were a pancake.
Cut egg into strips.
Mix spinach with sesame oil and soy sauce.
To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
Sprinkle with sesame seeds and roll like a jelly roll.
Cut into 1/2 inch rounds.
You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.

Nutrition Facts : Calories 329.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 93, Sodium 186.3, Carbohydrate 58.5, Fiber 3.5, Sugar 1.2, Protein 11.1

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