Chewy & Delicious! Homemade Rice Paper Spring Rolls
Perfect for Dieting! Easy Recipe for Chewy Rice Paper Spring Rolls
Instead of tortillas, try layering multiple sheets of rice paper to create these spring rolls for an extra chewy texture that elevates your diet meals. Delicious diet food can make sticking to your eating plan much easier. After all, consistent meal management is key to successful dieting, alongside exercise. You can’t live on chicken breast and sweet potatoes forever, so let’s make dieting enjoyable and sustainable with tasty recipes!
Main Ingredients
- 1 cup dried shiitake mushrooms
- 6 large lettuce leaves
- 1/3 carrot
- 5 Korean green chili peppers (gwari peppers)
- 1/2 onion
Cooking Instructions
Step 1
First, prepare 1 cup of dried shiitake mushrooms.
Step 2
Soak the shiitake mushrooms in lukewarm water until they are fully rehydrated and soft. This usually takes about 30 minutes.
Step 3
Once softened, rinse the shiitake mushrooms under running water. Squeeze out excess water thoroughly by hand; this prevents them from releasing too much liquid when stir-frying.
Step 4
Wash the 6 large lettuce leaves, pat them dry, and then julienne them into bite-sized strips. Julienne the 1/3 carrot similarly. Trim the stems off the 5 Korean green chili peppers and slice them lengthwise.
Step 5
Heat 1/2 Tbsp of cooking oil in a pan over medium heat. Add the julienned onion and sauté until translucent. Stir in 1 Tbsp of minced garlic and cook until fragrant.
Step 6
Add the rehydrated shiitake mushrooms and 150g of ground pork to the pan. Break up the pork as it cooks and stir-fry until browned and cooked through.
Step 7
Once the pork is fully cooked, add 1 Tbsp of oyster sauce, 1 Tbsp of cooking wine (Cheongju), and 1/2 tsp of black pepper. Stir everything together evenly and cook for another minute until well combined.
Step 8
Continue to stir-fry the mixture until most of the moisture has evaporated. Transfer the cooked filling to a separate plate and let it cool completely. Hot filling can cause the rice paper to dissolve or tear.
Step 9
Prepare 8-10 square rice paper wrappers. Instead of hot water, use room temperature or cold filtered water. Dip a rice paper wrapper briefly into the water, just enough to moisten it – don’t soak it for too long, or it might become too sticky and tear easily.
Step 10
Lay 4 of the moistened rice paper wrappers on a clean, damp surface (like a cutting board or large plate), overlapping them slightly to create a larger, sturdier sheet. This layering technique enhances chewiness and prevents tearing.
Step 11
Arrange the prepared lettuce leaves over the layered rice paper, leaving a small border around the edges to make rolling easier.
Step 12
Next, add the julienned carrots and sliced Korean green chili peppers on top of the lettuce.
Step 13
Finally, place a generous portion of the cooled stir-fried pork filling onto the vegetables. Press down gently to compact the filling. Be careful not to overfill, as this can make rolling difficult.
Step 14
Roll the wrapper tightly, similar to how you would roll a kimbap (Korean sushi roll). To ensure the filling stays secure, fold in the sides first, then roll from the bottom up, pressing gently to create a compact roll. Rolling an extra time can help seal any potential gaps.
Step 15
Tuck in the ends neatly to prevent the filling from escaping. You can fold them inward like wrapping a gift for a clean finish.
Step 16
Slice the finished rice paper rolls diagonally in half. Even half of one roll is quite filling! If you have leftovers, wrap each roll individually in plastic wrap and store them in the refrigerator. This keeps the rice paper from drying out, ensuring they remain delicious for later.
