Name: Firecracker Parcels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 18 sheets rice paper; 3 tbsp vegetable oil; 1 punnet mushrooms (very finely chopped); 2 carrots (grated, medium sized); ½ white cabbage (grated, small); 3 cloves garlic (grated); ½ of the firecracker sauce; salt and pepper to taste; 3 tbsp Sriracha sauce; 1½ tbsp soy sauce; 1 tbsp rice wine vinegar; 3 tbsp sweet chilli sauce; 1 tsp garlic powder; 1 tsp onion powder

Firecracker Parcels

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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.

Prep Time 20

Cook Time 30

Total Time 50

Servings: 9 parcels

Course: Appetizer

Cuisine: Vietnamese

Ingredients Equipment Method Video

Ingredients

To cook

18 sheets rice paper
3 tbsp vegetable oil

Filling

1 punnet mushrooms very finely chopped
2 carrots grated, medium sized
½ white cabbage grated, small
3 cloves garlic grated
½ of the firecracker sauce
salt and pepper to taste

Firecracker Sauce

Equipment

Grill Temperature

Surfaces

Method

Making the Sauce

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

Cooking the Filling

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

Making and cooking the Parcels

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.
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.
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.
Repeat this process until you have used up the filling. It makes approx 9 parcels.
Place the pan back on the Egg and heat up the vegetable oil.
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.
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.
Now repeat this process for the remaining parcels.
We served the parcels with a good drizzle of the firecracker sauce over the top with some coriander and fresh chilli.
Dive in and enjoy.