Does anyone have any recipes for rice paper wrappers?!
Answers:
Summer rolls and spring rolls come to mind right away! For summer rolls, just soak the wrapper (one at a time) in some warm water until pliable!. Lay out on a board, place a leaf or two of your favorite fresh herb (some like mint or parsley) and fill center with a mixture of cooked and raw veggies and cooked meats all cut into long, thin strips and some cooked rice noodles or rice!. Roll and cut in half for a neat presentation!.
For a spring roll, fill with favorite filling and fry in a little bit of peanut oil or bake on a greased baking sheet (spray or brush all sides of roll with a little oil) in a 400degree oven for about 15 minutes or so, turning half way through!.Www@FoodAQ@Com
For a spring roll, fill with favorite filling and fry in a little bit of peanut oil or bake on a greased baking sheet (spray or brush all sides of roll with a little oil) in a 400degree oven for about 15 minutes or so, turning half way through!.Www@FoodAQ@Com
Warm Lobster Summer Rolls
3 cups fresh peas (if you can't find super-fresh peas, use defrosted frozen)
3 sliced shallots
1 bunch pea tendrils, chopped, a few pieces left whole for garnish
1 pound capellini, cooked in salted water, drained
4 softened Rice Paper wrappers
10 ounces cooked lobster meat
1 cup brown butter
1 cup fresh morel mushrooms (about 4), rinsed and dried, cut into 1/2-inch slices
2 tablespoons minced parsley
Juice of 1 lemon
Olive oil for cooking
Kosher salt and freshly ground black pepper
In a food processor, pulse peas to achieve a chunky texture!.
In a large non-stick wok or sauté pan over high heat, add shallots, season with salt and sauté until lightly caramelized, about 1 to 2 minutes!. Add chopped pea tendrils and toss to wilt!. Add about 2 tablespoons olive oil and toss thoroughly!. Add cappelini and pea purée, season with salt and pepper and toss until warmed through and well-combined!.
Meanwhile, in a small saucepan over high heat, bring brown butter to a simmer and add morels!. Cook morels until slightly softened, about 1 to 2 minutes!. Finish sauce with parsley, salt and pepper, and fresh lemon juice!.
To make summer rolls, lay out 1 Rice Paper wrapper!. Halve each lobster piece so it's not so thick and place lobster meat in middle of wrapper, pink side down!. Top lobster with capellini mixture and roll up!. Repeat with remaining filling and wrappers!.
To serve, divide rolls among four plates, top each roll with brown butter morel sauce and garnish with pea tendrilsWww@FoodAQ@Com
3 cups fresh peas (if you can't find super-fresh peas, use defrosted frozen)
3 sliced shallots
1 bunch pea tendrils, chopped, a few pieces left whole for garnish
1 pound capellini, cooked in salted water, drained
4 softened Rice Paper wrappers
10 ounces cooked lobster meat
1 cup brown butter
1 cup fresh morel mushrooms (about 4), rinsed and dried, cut into 1/2-inch slices
2 tablespoons minced parsley
Juice of 1 lemon
Olive oil for cooking
Kosher salt and freshly ground black pepper
In a food processor, pulse peas to achieve a chunky texture!.
In a large non-stick wok or sauté pan over high heat, add shallots, season with salt and sauté until lightly caramelized, about 1 to 2 minutes!. Add chopped pea tendrils and toss to wilt!. Add about 2 tablespoons olive oil and toss thoroughly!. Add cappelini and pea purée, season with salt and pepper and toss until warmed through and well-combined!.
Meanwhile, in a small saucepan over high heat, bring brown butter to a simmer and add morels!. Cook morels until slightly softened, about 1 to 2 minutes!. Finish sauce with parsley, salt and pepper, and fresh lemon juice!.
To make summer rolls, lay out 1 Rice Paper wrapper!. Halve each lobster piece so it's not so thick and place lobster meat in middle of wrapper, pink side down!. Top lobster with capellini mixture and roll up!. Repeat with remaining filling and wrappers!.
To serve, divide rolls among four plates, top each roll with brown butter morel sauce and garnish with pea tendrilsWww@FoodAQ@Com
Vietnamese Fresh Spring Rolls - YUMMY!!!
INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8!.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
DIRECTIONS
1!. Bring a medium saucepan of water to boil!. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain!.
2!. Fill a large bowl with warm water!. Dip one wrapper into the hot water for 1 second to soften!. Lay wrapper flat!. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side!. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce!. Repeat with remaining ingredients!.
3!. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce!.
4!. In another small bowl, mix the hoisin sauce and peanuts!.
5!. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures!.
FOOTNOTE
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets!.
Www@FoodAQ@Com
INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8!.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
DIRECTIONS
1!. Bring a medium saucepan of water to boil!. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain!.
2!. Fill a large bowl with warm water!. Dip one wrapper into the hot water for 1 second to soften!. Lay wrapper flat!. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side!. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce!. Repeat with remaining ingredients!.
3!. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce!.
4!. In another small bowl, mix the hoisin sauce and peanuts!.
5!. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures!.
FOOTNOTE
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets!.
Www@FoodAQ@Com