Tonight we’re fully out on a limb with my #50NewGFRecipesin2020 challenge. In an attempt to make something inspired by my go-to sushi order, I bought some rice paper and said, what the hell let’s go for it! 🍤
So I cooked up 1/2 cup of rice and warmed up some small shrimp. After a few minutes on the heat, I removed the shrimp and let them cool a bit while the rice finished cooking. In reality, for these six, I probably only used 1/4-1/3 of the rice I cooked.
Now before starting this recipe, I watched probably 10 videos on how to soften the paper. What I somehow missed was how fast you have to work and NEVER let your rice paper sit on the work surface. Three failed attempts later and I learned my lesson. So for these, I learned it was best to soak for 3 seconds, drip off the water, then immediately add the filling. I started prepping the filling before soaking so I could just fill and go. I just used rice, shrimp and a small spoonful of cream cheese in mine.
Then transfer to a plate and like COVID, no touching allowed. Make sure there’s space between each roll (or pillow in my case) or else they stick and tear when you lightly pull them apart.
When cooking, add a bit of oil to the pan and wait until it is warm to place them in the pan — again, space those suckers out. Then cook for a few minutes on each side until they’re brownish. I personally like crunchy rice so if I did it again, I might try it with coconut oil and cook them longer. My second set of three was much better than my first for sure.
I ate them with a drizzle of Kikkoman gluten free soy sauce and they were a nice little summer treat. I have plenty of rice papers left so I’ll see about trying this again and seeing what other recipes I can find to use them up.
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