COOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH MECOOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH METHE INSPIRATION: CHINESE LETTUCE WRAPSThis recipe’s inspired by Chinese lettuce wraps or San choy bow that we love to make at home with ice lettuc" /> COOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH MECOOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH METHE INSPIRATION: CHINESE LETTUCE WRAPSThis recipe’s inspired by Chinese lettuce wraps or San choy bow that we love to make at home with ice lettuc" />

Fried rice paper with furikake recipe

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COOKBOOKSRECIPES & BLOGPasta và Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH ME
COOKBOOKSRECIPES & BLOGPasta và Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH ME
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THE INSPIRATION: CHINESE LETTUCE WRAPS

This recipe’s inspired by Chinese lettuce wraps or San choy bow that we love khổng lồ make at trang chủ with ice lettuce cups and a ‘meat’ filling, finished by my mom’s hoisin sauce. It’s a great started during meals, and great for sharing too. This version uses rice paper boats that are fried to lớn a crisp!

IMPORTANT NOTES

Prepare the filling before you make the rice paper boats—this way you can immediately scoop it over the rice paper & enjoy it while crispy.

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Don’t scoop over the filling until ready khổng lồ enjoy because the sauce can soak into the rice paper boats and cause these khổng lồ get soggy

THE FILLING

WHAT YOU’LL NEED:

carrotdicedbell pepperdicedoniondicedplant-based ground meat/minced, or mushrooms (see recipe notes)

Full detailed recipe is below!

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PREPARE THE HOISIN MEAT FILLING:

Heat a medium sized pan or wok over medium heat. Once hot, showroom in some neutral oil.Sauté the carrot, bell pepper, và onion for 3-4 minutes over medium heat until the carrot is tender.Add in the plant-based ground & season with hoisin sauce & sugar, if desired. Set well và cook for a few more minutes.Turn off the heat & set aside.
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RICE PAPER

Cut your rice paper into 6-8 triangles. My rice paper are 22-cm (8.5-inches) in diameter and I cut them into 8 wedges/triangles.

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FRYING THE RICE PAPER

Heat your pan or wok. Once hot, add in oil enough to completely submerge the rice paper. Allow the oil to heat up until it’s around 380F/195C. To test out the heat, you can địa chỉ a small piece or rice paper. It should immediately sizzle & turn white when placed in the oil.Once the oil is very hot, địa chỉ in 3-4 rice paper triangle/wedges at a time & cook for 3-5 seconds. It’ll very quickly curl up & turn white. Remove the rice paper from the oil và strain any excess oil. Make sure not khổng lồ overly crowd the crispy rice paper in your strainer so these stay crisp.Repeat this for the rest of the rice paper.
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OTHER OPTION: MICROWAVE

Place the rice paper or a few pieces (depending on how many you can fit) on your plate. But make sure they’re not overlapping. You can place the rice paper side by side but don’t stack them!Microwave for 30-60 seconds, depending on your microwave. There’ll be a trial and error for first few batches until you figure out the perfect duration to lớn cook yours. Mine is around 35-40 seconds.After cooking, allow the chips khổng lồ cool at room temperature. Don’t cover them so they stay crisp.To enjoy, you can sprinkle your seasoning/powder of choice! You can also break these apart into smaller pieces & top with the filling.Some notes/tips: Some rice papers won’t completely puff up. This depends on the spot it is in the microwave & the amount of heat directed at itEven if some parts of the rice paper don’t puff up, they’re still crispy!
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SERVE & ENJOY

Scoop a generous amount of the filling & enjoy with the rice paper boat. I recommend to lớn only scoop over the filling over 1 piece at a time and enjoy it immediately.Allowing the filling lớn sit on the rice paper boat will cause it khổng lồ get soggy. I do not recommend preparing it the same way I did in my plate that I photographed (it was just for photo purposes! haha).
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