Crispy Rice Paper Wraps
We had some leftover rice paper sheets in the cupboard. We were looking for another dish to use them in.This feels like a nod to Japan (sushi) and Vietnam. You can choose your own filling to complement the main ingredients of rice, seaweed and avocado.We cooked with prawns but you could use chicken, beef, tofu or some stir fried vegetables.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for a direct cook at 220°C.
- Pop in your stainless steel griddle, followed by a cast iron skillet.
- While the skillet heats up, it's a good idea to prepare all your ingredients before you make the wrap and soak the rice paper.
- Start by cooking your prawns or preferred protein. Place the prawns into the skillet with some seasoning. Cook for approx 5 mins until the prawns are cooked through. Remove the prawns from the pan.
- Place the rice paper on a plate, spoon 3 tbsp cooked rice into the centre of the rice paper and shape it into a rectangle.
- Add the seaweed onto the rice, followed by the carrot batons and then the avocado.
- Place your prawns onto the veg. Add your spring onions and any fresh herbs, if using.
- Now to create the parcel. Take the edge of the soaked rice paper closest to you and lay flat over the filling. Then repeat the process, first with the left edge followed by the right edge. To complete the parcel, fold the opposite edge towards you.
- Sprinkle both sides of the parcel with sesame seeds.
- Place the parcel in the skillet. Cook for about 8 to 10 minutes until the rice paper is crispy on the underside. Flip the parcel and cook for a further 8 to 10 minutes so both sides are crispy. When you tap the parcel with a knife, it should sound like there'll be lots of crunch.
- Remove from the pan and cut the parcel in half. Dip in the sauce and you're good to go.
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