crispy rice paper

These are a delicious finger food or appetiser to enjoy. The rice paper are cooked to a crisp to creates crispy rice paper boats and topped with plant-based meat seasoned with hoisin sauce. These are inspired by Chinese lettuce wraps or San choy bow.

Crispy Rice Paper Boats with Hoisin Minced ‘Meat’ Filling

Neutral oil (for sautéing)

carrot (diced)

small bell pepper (diced)

onion

200 g plant-based ground meat/minced (, or mushrooms (see notes))

hoisin sauce (,

tbsp sugar (optional for sweetness)

rice

Neutral oil (for frying)

lettuce

scallions (for garnishing)

Heat a medium sized pan or wok over medium heat. Once hot, add in some neutral oil.

Sauté the carrot, bell pepper, and onion for 3-4 minutes over medium heat until the carrot is tender.

Add in the plant-based ground and season with hoisin sauce and sugar, if desired. Mix well and cook for a few more minutes.

Turn off the heat and set aside.

Filling

If using rice paper, follow the steps below. If you&#39;re using lettuce then feel free to scoop over the filling and enjoy! Microwaving rice paper steps is down below as well.

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.

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 add a small piece or rice paper. It should immediately sizzle and turn white when placed in the oil.

Once the oil is very hot, add in 3-4 rice paper triangle/wedges at a time and cook for 3-5 seconds. It’ll very quickly curl up and turn white. Remove the rice paper from the oil and strain any excess oil. Make sure not to overly crowd the crispy rice paper in your strainer so these stay crisp.

Repeat this for the rest of the rice paper.

Rice Paper Boats

Scoop a generous amount of the filling and enjoy with the rice paper boat. I recommend to only scoop over the filling over 1 piece at a time and enjoy it immediately.Allowing the filling to sit on the rice paper boat will cause it to 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).

To Enjoy

Place the rice paper or a few pieces (depending on how many you can fit) on your plate. But make sure they&#39;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 cook yours. Mine is around 35-40 seconds.

After cooking, allow the chips to 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 and 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 and the amount of heat directed at itEven if some parts of the rice paper don’t puff up, they’re still crispy!

Microwaving the Rice Paper

https://www.youtube.com/watch?v=0zXinL8Qd9o

This is inspired by san choy bow or Chinese lettuce wraps. ◡̈ 

For the full recipe 👉🏼 https://thefoodietakesflight.com/rice-paper-boats-with-hoisin-filling/

Some important notes/tips
Prepare the filling before you make the rice paper boats—this way you can immediately scoop it over the rice paper and enjoy it while crispy
Don’t scoop over the filling until ready to enjoy because the sauce can soak into the rice paper boats and cause these to get soggy
The rice paper are deep fried so they do absorb oil to get them to puff up. So drain the excess oil well so they stay crisp longer. Also they can still be a bit greasy because they’re fried.
You can microwave the rice paper (see my blog post for the steps) but they don’t turn out as crisp as when they’re fried

#ricepaper #fried #veganrecipe

~crispy~ rice paper boats with a hoisin “meat” filling 👀 #shorts #asmr

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Crispy Rice Paper Boats with Hoisin...

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