Making your grocery list? Don’t forget the ingredients for rice paper dumplings as they’re most definitely fit to eat. - Paul PickettIn this week’s Fit to Eat column, we’re going to dig into an idea I saw online for rice paper dumplings.
I grew a new love for rice paper wrappers when I started making spring rolls. If you love spring rolls, check out What will you need? A half cup of each of the following veggies : portobello mushroom, red pepper, red cabbage, tofu and carrot. I would have added an onion, but I didn’t have any on hand at the time. I also added a tablespoon of freeze-dried ginger, a teaspoon of minced garlic and a bit of salt and pepper.Once your ingredients are prepped, sauté the veggie and herbs together. When done, place them to the side.
Similar to using flour when baking, place a little water on the board to prevent sticking, then, dip one rice paper in the water and place it on the board. Add a heaping spoonful of the veggie mixture to the rice paper and start to fold. When ready, heat your pan on medium heat and add a tablespoon or two of oil. Gently place them in the pan but don’t overcrowd them, they need room to cook. Moreover, you don’t want them to stick to one another.Your goal is to get them crispy on the outside. - Erin Sulley
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