COURSE:
Oriental, Snack, Starter
Rice Paper Rolls Two Ways: Fresh Flavours, Endless Possibilities
Explore the versatility of rice paper rolls with two delicious variations that are perfect for any palate. Light, healthy, and packed with vibrant ingredients, these rice paper rolls are a fantastic way to enjoy fresh flavours in a convenient, handheld snack. Whether you prefer a classic, veggie-packed roll or a heartier option with protein, these recipes showcase how easy it is to customise rice paper rolls to suit your taste.
For a refreshing, plant-based option, fill the rice paper with crisp vegetables, fresh herbs, and a hint of citrus. Ingredients like julienned carrots, cucumbers, bell peppers, and a handful of mint or coriander create a refreshing roll that pairs beautifully with a tangy dipping sauce. This version is light, colourful, and packed with nutrients, making it ideal for a quick, nutritious meal or appetiser.
For a more filling option, add in protein such as shredded chicken, prawns, or tofu, complemented by crunchy vegetables and noodles. This heartier version provides a satisfying balance of flavours and textures, making it a great lunch or dinner choice. Serve both variations with a classic peanut sauce or a sweet chilli dip to complete the experience. With these two ways to enjoy rice paper rolls, you have the freedom to mix, match, and discover your perfect combination for any occasion.
Rice Paper Rolls – 2 ways
Ingredients
- 1 onion
- 4 medium carrots
- 150 g cabbage
- 4 cloves garlic
- 5 cm piece ginger
- 4 spring onions
- 1 tsp miso paste
- 1 tbsp corn flour
- 1 chicken breast
- 300 g chopped mushrooms
- 1 tsp Lao Gan Ma chilli crisp
- 16 rice paper wrappers
- 2 tsp sesame oil
Instructions
- Add 1 tbsp oil to a wok and stir fry the onions and carrots until starting to soften. Add the cabbage, garlic and ginger.
- Remove the wok from the heat, then add the spring onions and miso.
- Sieve over the corn flour and stir everything together. Season to taste with salt.
- Divide the mixture in two. To one add the cooked shredded chicken, and to the other add the mushrooms and chilli crisp. Mix each flavour to combine.
- Make the crispy rice dumplings, by dipping the rice paper wrapper into some warm water until coated, then lay it on a clean dry surface. Once it has softened and is pliable, add a few tablespoons of filling to the top ¼ of the wrapper. Fold the left and right sides of the wrapper in then roll the parcels together. Add another wrapper around the parcel, to create a double layer of rice paper. Then repeat the process for the remaining filling.
- Brush the parcels with sesame oil, and place in the air fryer, with the mushroom parcels in one draw and the chicken in another.
- Select Air Fry on Drawer1 and set the temperature to 205°C and set the time for 11 minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
- When prompted to ‘Turn food’ flip the rice paper parcels over.
- Once cooked, serve the crispy rice paper parcels with your choice of dipping sauce.
Rice Paper Rolls – 2 ways
COURSE:
Oriental, Snack, Starter
Ingredients
- 1 onion
- 4 medium carrots
- 150 g cabbage
- 4 cloves garlic
- 5 cm piece ginger
- 4 spring onions
- 1 tsp miso paste
- 1 tbsp corn flour
- 1 chicken breast
- 300 g chopped mushrooms
- 1 tsp Lao Gan Ma chilli crisp
- 16 rice paper wrappers
- 2 tsp sesame oil
Instructions
- Add 1 tbsp oil to a wok and stir fry the onions and carrots until starting to soften. Add the cabbage, garlic and ginger.
- Remove the wok from the heat, then add the spring onions and miso.
- Sieve over the corn flour and stir everything together. Season to taste with salt.
- Divide the mixture in two. To one add the cooked shredded chicken, and to the other add the mushrooms and chilli crisp. Mix each flavour to combine.
- Make the crispy rice dumplings, by dipping the rice paper wrapper into some warm water until coated, then lay it on a clean dry surface. Once it has softened and is pliable, add a few tablespoons of filling to the top ¼ of the wrapper. Fold the left and right sides of the wrapper in then roll the parcels together. Add another wrapper around the parcel, to create a double layer of rice paper. Then repeat the process for the remaining filling.
- Brush the parcels with sesame oil, and place in the air fryer, with the mushroom parcels in one draw and the chicken in another.
- Select Air Fry on Drawer1 and set the temperature to 205°C and set the time for 11 minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
- When prompted to ‘Turn food’ flip the rice paper parcels over.
- Once cooked, serve the crispy rice paper parcels with your choice of dipping sauce.
Rice Paper Rolls Two Ways: Fresh Flavours, Endless Possibilities
Explore the versatility of rice paper rolls with two delicious variations that are perfect for any palate. Light, healthy, and packed with vibrant ingredients, these rice paper rolls are a fantastic way to enjoy fresh flavours in a convenient, handheld snack. Whether you prefer a classic, veggie-packed roll or a heartier option with protein, these recipes showcase how easy it is to customise rice paper rolls to suit your taste.
For a refreshing, plant-based option, fill the rice paper with crisp vegetables, fresh herbs, and a hint of citrus. Ingredients like julienned carrots, cucumbers, bell peppers, and a handful of mint or coriander create a refreshing roll that pairs beautifully with a tangy dipping sauce. This version is light, colourful, and packed with nutrients, making it ideal for a quick, nutritious meal or appetiser.
For a more filling option, add in protein such as shredded chicken, prawns, or tofu, complemented by crunchy vegetables and noodles. This heartier version provides a satisfying balance of flavours and textures, making it a great lunch or dinner choice. Serve both variations with a classic peanut sauce or a sweet chilli dip to complete the experience. With these two ways to enjoy rice paper rolls, you have the freedom to mix, match, and discover your perfect combination for any occasion.
