Spring’s Freshness Delight: Minari Rice Paper Rolls
Fresh and Aromatic Minari Rolls with Pickled Radish Wrappers
The sight of vibrant spring greens in the supermarket signals warmer days are here! While I didn’t always favor these unique vegetables, I’ve grown to adore their refreshing, aromatic flavors. Minari (water parsley) is one such gem. After experiencing the famous Minari Samgyeopsal in Yangsan’s Wondong, it’s become a springtime craving. Today, I’m using fresh minari from the market: the leafy tops will be grilled with pork, and the crisp stems will star in these delightful rice paper rolls. Experience the taste of spring with every bite!
Ingredients- 1 bunch Minari (Water Parsley) (approx. 100g)
- 14 sheets Pickled Radish Wrappers (Ssammu)
- 3 Mini Bell Peppers (various colors)
- 7 Imitation Crab Sticks
Cooking Instructions
Step 1
First, to make them easier to handle, wash the long minari stalks thoroughly and then cut them in half. This makes rolling much more manageable.
Step 2
Today, we’ll be using the crisp stems of the minari. Bring a pot of water to a boil, add a pinch of salt, and blanch the minari for just about 1 minute, or until they start to bend slightly. Be careful not to overcook, as they can become mushy! Immediately rinse the blanched minari in cold water to cool them down, then gently squeeze out any excess water. This helps preserve their fresh green color and crisp texture.
Step 3
For a vibrant presentation, I’ve chosen three colors of mini bell peppers: red, yellow, and orange. While bean sprouts would also look lovely, the green minari is the star today, so peppers alone will add plenty of color. Remove the seeds from the bell peppers and slice them into sticks, similar in length to the minari stems. Thinly slicing them will help create beautiful rolls.
Step 4
Cut the imitation crab sticks in half lengthwise, matching the approximate length of the bell pepper sticks. If your pickled radish wrappers seem wet, gently pat them dry with a paper towel. Removing excess moisture from the wrappers will help prevent the rolls from unraveling later.
Step 5
Now that all our delicious ingredients are prepped, let’s start making these aromatic minari rolls! Place one pickled radish wrapper on your work surface. Arrange a small bundle of the prepared minari stems neatly on top. The vibrant green of the minari against the wrapper already looks so appealing!
Step 6
Next, layer the sliced bell peppers and imitation crab sticks attractively over the minari. Avoid overfilling; using a moderate amount of filling is key to achieving neat, well-formed rolls.
Step 7
Now, carefully gather both ends of the pickled radish wrapper, pull them taut towards the center, and overlap them, creating a neat little bundle. This technique helps secure the filling inside.
Step 8
Finally, to further secure the roll, use the minari stems that were placed at the bottom to tie around the wrapper. If your minari stems are very long, you can trim any excess after tying for a cleaner finish. Aren’t these little bundles adorable and appetizing?
Step 9
These simple yet beautiful minari rolls, neatly arranged on a plate, create a visually stunning dish. They are perfect as an appetizer for guests or a special springtime treat!
Step 10
While delicious on their own, I like to add a touch of tangy mustard sauce. Enjoy them with your favorite sauce!
