To make chickpea and mushroom rolls wrapped in rice paper, we need a few sheets of rice paper, pre-cooked chickpeas, Pleurotus mushrooms, pre-cooked red beet, and spices. It’s a very simple and especially tasty recipe, vegetarian or vegan, which you can serve accompanied by sauces of your choice, I really like it with aioli sauce made with soy milk.
You can easily find rice paper sheets at the supermarket, in the Asian food section. They rehydrate in water in a few minutes and are ready to be wrapped with the filling. The pre-cooked chickpeas and red beet speed up the preparation; the only cooking will be sautéing the mushrooms in a pan for a few minutes before adding them to the roll filling.
The cooking we will do is crispy baking, but they can also be cooked in an air fryer, or fried in a pan or simply sautéed in a pan with a little oil or steamed. You can also experiment with the cooking method you prefer; my favorites are crispy baked.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
Ingredients
- 5.3 oz chickpeas (pre-cooked)
- 5.3 oz Pleurotus mushrooms, cooked, in a pan
- 1.41 oz red beet (pre-cooked)
- 1/3 cup water
- 2 tbsps olive oil
- 0.53 oz miso
- 2 tsps crispy fried onion (ready-made)
- 0.53 oz flour (2 tablespoons)
- 0.53 oz breadcrumbs (2 tablespoons)
- 10 drops liquid smoke (optional)
- to taste salt, black pepper, garlic powder, paprika
- 8 sheets rice paper
Steps
Clean the Pleurotus mushrooms and cut them into strips, then sauté them in a pan with oil for about 10 minutes, the time to cook and soften them a bit. The recipe weight refers to the already cooked mushrooms.
In a blender, add all the ingredients except the flour, breadcrumbs, and salt. Blend everything well until you get a fine and homogeneous mixture. Then add the flour and breadcrumbs a little at a time, to give more body to the mixture, taste and adjust with salt to your liking. Let it rest for 10 minutes.
In a bowl as wide as the rice paper discs, place cold water and insert 2 sheets at a time to rehydrate them. In 5 minutes they are ready; be quick in using them, otherwise, it will be more difficult to handle them. When they are of elastic consistency, take one at a time and place it on a smooth and non-stick work surface.
On the opened rice paper sheet, place a heaping spoonful of mixture, shaping it cylindrically. Fold over the outer sides first, then wrap the other two sides of the rice paper and close the roll.
As you finish preparing the rolls, place them on a slightly oiled plate, distanced from each other.
Place them on a greased baking tray, spray them with olive oil, and cook in the oven or air fryer for 20 minutes at 392°F.
Serve them hot and crispy with a sauce of your choice, I really like the aioli made with soy milk.
