Rated 5.0 on Google*

Meat Smoke Fire logo

Rated 5.0 on Google*

Firecracker Parcels

Firecracker Parcels

These firecracker rice paper parcels are delightful and reminiscent of spring rolls, but they pack much more of a punch.  The parcel is made from two layers of rice paper, which encases the filling.  So if you bought rice paper sheets to make the Vietnamese Pizza recipe, you can use the leftover sheets for these parcels!

In the first version we tested, we had some leftover pork from our Sunday roast so we chopped this up finely and added to the pan when we added the carrots.  You can change up the filling with whatever you have as leftovers.  Grated tofu is also supposed to work well in these parcels.  Sweat the tofu down with the mushrooms, if you use it. 

Cooking surfaces

Cast Iron Grid

BBQ Temperature

200°C

Ingredients

To cook

  • rice paper sheets
  • 3 tbsp vegetable oil

Filling

  • 1 punnet of mushrooms, very finely chopped
  • 2 medium carrots, grated
  • 1/2 small white cabbage, grated
  • 3 garlic cloves, grated
  • 1/2 of the firecracker sauce
  • salt and pepper to taste

Firecracker Sauce

  • 3 tbsp Sriracha sauce
  • 1.5 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 3 tbsp sweet chilli sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder

Equipment

Method

Making the Sauce

  1. In a bowl, mix together all of the sauce ingredients.  Set aside.

Cooking the Filling

  1. Preheat your Egg to 180°C with just the stainless steel grid for a direct cook.
  2. Using a frying pan or the Big Green Egg cast iron skillet, put the vegetable oil into the bottom of the pan.
  3. Add the mushrooms to the pan and sweat them down for about 5 minutes.
  4. Add the carrots, cabbage and garlic and fry for a further 3 to 4 minutes.
  5. Add half the firecracker sauce.
  6. Cook down for about 5 minutes and then remove from the heat.

Making and cooking the Parcels

  1. Put some warm water into a shallow bowl, place 1 sheet of  rice paper in the water for about 30 seconds.  Place the rice paper on your chopping board or a flat surface.
  2. Place 2 dessert spoons of filling in the centre of the rice paper.  Then wrap the filling by folding in the rice paper from the left and right.  Then start from the edge closest to you and start rolling the paper to form a parcel.  It is a little tricky as the rice paper is wet and a bit slippy.  Leave on your board with the smooth side facing up whilst you prepare the second sheet of rice paper.
  3. Soak a second sheet of rice paper in the water for about 30 seconds.  Place on your board and pop the finished parcel in the middle.  Fold the rice paper as before.  You will end up with a double wrapped parcel. Pop on a plate.
  4. Repeat this process until you have used up the filling.  It makes approx 9 parcels.
  5. Place the pan back on the Egg and heat up the vegetable oil.
  6. Once hot, place 2 parcels in the pan and cook for about 3 or 4 minutes until golden and crispy on the underside.  Once golden brown, flip and cook until the second side is golden brown.
  7. Whilst frying, you might need to move the parcels around the pan to the cooler surface so they don’t catch.  Give them a zhuzh, if in doubt.
  8. Now repeat this process for the remaining parcels.
  9. We served the parcels with a good drizzle of the firecracker sauce over the top with some coriander and fresh chilli.
  10. Dive in and enjoy.
    0