Crispy Rice Paper Rolls
Inspired by our love for street food with a healthy twist these crispy rice paper rolls are filled with sautéed mushrooms, garlic, ginger, and a bunch of fresh veggies like bok choy and carrots. We've added sambal oelek for a spicy edge, soy sauce for umami, and chives to freshen things up.
Serves
Ingredients
For the Filling
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>350g mixed mushrooms<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>1 bunch of spring onions<item-todo-done><item-todo-done>2 pak choi<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 tbsp - sambal oelek<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>10g fresh chives<item-todo-done><item-todo-done>6 rice paper sheets<item-todo-done><item-todo-done>2 tbsp white sesame seeds<item-todo-done>
For the Dipping Sauce
<item-todo-done>1 tbsp black sesame seeds<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp sweet chilli sauce<item-todo-done>
Before you start
Air fryer | Large frying pan | Deep plate
Prepare the ingredients
- Trim and finely slice the spring onions. Finely slice the mushrooms. Finely slice the pak choi. Peel and and grate the garlic and ginger. Peel and coarsely grate the carrot. Finely slice the chives
Cook the filling
- Heat the olive oil in a frying pan over medium high heat. Add the mushrooms and fry for 4-5 minutes. Add the garlic, ginger and spring onions and stir for 2 minutes. Add the white parts of the bok choy and the carrot to the pan and stir for 2-3 minutes.
- Add the soy sauce and sambal oelek to the pan and stir for 1 minute. Add the green parts of the bok choy and the chives to the pan, fold through the mixture take the pan off the heat and set to one side to cool
Build the spring rolls
- Fill a deep plate with water. Take one rice paper sheet and submerge it in the water for 8-10 seconds and transfer the sheet to a separate plate. Place 2 heaped tablespoons of the mushroom mixture at the bottom of the sheet of rice paper, leaving 2 inches exposed at the bottom of the sheet. Fold the left and right edges of the sheet up tight to the filling** **before tightly rolling the filling up in the sheet. Set the spring roll on a plate and put it to one side. Repeat with the remaining ingredients so you have six rolls in total.
Cook the spring rolls
- Drizzle a little oil over the spring rolls, sprinkle over a few sesame seeds, transfer the rolls to the airfryer and cook until crispy (approximately 10 minutes at 180*C)
Prepare the dipping sauce and serve
- Add the soy sauce and sweet chilli sauce to a serving dish and stir to combine. Take the Spring Rolls out of the airfryer, display on a plate and serve immediately