Crispy Veggie Rice Paper Bites
We wanted to create a healthier nibble for Christmas or indeed for any celebration. Despite our previous cooks using rice paper sheets, we still had some remaining in the cupboard. They're also very quick to prepare, assemble and cook. Loving any snack that's crispy and a nod to fresh Asian flavours and we're in. Paired with a dipping sauce these were a delight and it was great to have a snack that wasn't made from pastry.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for a direct cook at 200°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 and soak the rice paper.
- Start by placing all the chopped vegetables and the grated cheese into a large bowl and mix well together.
- When you're ready, add some oil to the pan.
- Soak you first sheel of rice opapare for about 20 seconds in water, before placing into the skillet.
- Sprinkle a handful of the veg mix onto the rice paper and then place another soaked rice paper on to the top of the veg.
- Cook for about 4 to 5 minutes until the rice paper is crispy on the underside. The rice paper on the top will become translucent as it cooks.
- Flip the pancake with a turner or fish slice and cook for a further 4 to 5 minutes so both sides are crispy. When you tap the rice paper with a knife, it should sound like there'll be lots of crunch.
- Remove from the pan and cut into small squares. Repeat the process until you've used up all the veg mix.
- Sprinkle sesame seeds over the bites, if you fancy it.
- Dip the bites in the sauce and enjoy!
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