Rice Paper Rolls
Rice paper rolls are a recipe with fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 tbsp tamarind paste
- 8 tbsp soy sauce
- iodized salt
- 1 tbsp whole cane sugar
- 50 g roasted peanuts
- 1 red chili pepper
- 8 rice papers (about 20 cm diameter)
- 300 g broccoli
- 2 cloves garlic (or a bunch of sliced garlic),
- 4 red onions
- 50 g mushrooms
- 1 tsp peanut oil
- black pepper
- a splash sesame oil
- 2 tsp Sesame seeds
- peanut oil (or specialty oil from the health food store) for frying
Instructions
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1.
Whisk tamarind paste with 4 tbsp water until smooth (depending on quality, soak first), then knead and strain through a sieve. Mix in 5 tbsp soy sauce, salt and sugar.
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2.
Chop peanuts, seed chili pepper and finely chop. Stir both into the mixture. Lay rice paper sheets on a work surface and dampen with water until soft.
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3.
Break broccoli into small florets, peel stems and cut finely. Finely mince garlic. Slice onions into rings, mushrooms into slices. Sauté vegetables in hot peanut oil for about 3 minutes. Season with remaining soy sauce, pepper and sesame oil, then add sesame seeds.
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4.
Place the cooked vegetables in the center of each rice paper sheet, fold both sides over and roll tightly into firm rolls. Heat oil in a large pan and fry the rolls until crisp all around. Serve immediately with dip.
