Korean Inspired Rice Paper Rolls Food
VIETNAMESE-STYLE RICE PAPER ROLLS
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
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
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
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)
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
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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