For years now, I have appreciated foreign cuisine, particularly Asian cuisine. For this reason, I often find myself experimenting with new dishes to try in the restaurants I often visit, but at the same time, I love preparing them at home my own way.
It’s not the first time I’ve tackled ethnic dishes, so much so that in this blog I’ve dedicated a section that I often update with new recipes like soy vermicelli with vegetables and shrimp or Cantonese rice.
This time, however, I wanted to try making vegetable rolls wrapped with rice paper, and I have to say the result was quite good! The procedure is quite simple, with some small attention needed during the wrapping phase, which might seem a bit challenging but is actually not difficult at all.
I preferred to cook them in the air fryer to best preserve the shape of the roll and not risk them breaking during traditional frying. Inside the rolls, I put a mix of vegetables sautéed in a pan consisting of cabbage, carrots, onions, and shiitake mushrooms.
Related Recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 45 Minutes
- Portions: About 20
- Cooking methods: Air Frying
- Cuisine: Asian
Ingredients
For about 20 rice spring rolls
- 1/2 cabbage
- 2 onions
- 5 dried shiitake mushrooms
- 2 carrots
- to taste vegetable oil
- to taste water
- 1 package rice papers
- to taste soy sauce
- to taste spicy sweet and sour sauce
Tools
- Air Fryer
- Deep Plate
- Cutting Board
- Knife
Steps
To make the rice spring rolls
First, bring about 2 glasses of water almost to a boil in a small pot, then turn off the heat and immerse the dried shiitake mushrooms for at least 15 minutes
Meanwhile, finely slice half a cabbage into thin strips using a sharp, smooth-bladed knife
Next, transfer the cabbage to a large bowl and proceed to thinly slice 2 onions, making sure to remove the skin and ends first
At this point, add the sliced onion to the cabbage and continue by peeling 2 carrots and then slicing them into matchstick-like pieces. Don’t worry if the cuts are uneven. Then, add them to the rest of the vegetables
Once the mushrooms have softened, slice them thinly, removing the stalk which can be woody and unpleasant to eat
Once all the vegetables, including the mushrooms, are sliced, take a large wok-style pan and heat a generous amount of vegetable oil over high heat. Once at temperature, add the vegetable mix
Continue to stir-fry the vegetables continuously for about 3-4 minutes, allowing them to retain their crunchiness. Add a bit of salt during cooking, then turn off the heat and let them rest
In this phase, take a deep plate and fill it with about 2 glasses of room temperature water, then take a rice paper sheet and immerse it for about 30 seconds until it softens
Place the softened rice paper on a cutting board and, using tongs, place a portion of vegetables in the center of the sheet
To close, first bring the sides towards the center and then roll horizontally to form the roll. Be very gentle at this stage as the paper can be fragile
Once all the rolls are prepared, line the air fryer basket with parchment paper, and place the rolls inside, making sure they don’t touch each other. Cook at 365°F for 15 minutes
After cooking, remove the basket and let them rest for about 5 minutes. Serve with soy sauce or spicy sweet and sour sauce
Advice!
If you prefer, you can use alternative sauces like teriyaki.
