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Rice Paper Egg Rolls Recipe

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EGG AND VEGE RICE PAPER ROLLS The Brown Paper Bag
EGG AND VEGE RICE PAPER ROLLS The Brown Paper Bag from thebrownpaperbag.com.au

Description

Rice Paper Egg Rolls are a delicious and healthy twist on traditional egg rolls. This recipe is perfect for those who want a lighter and gluten-free version of the classic egg rolls. The egg rolls are filled with vegetables and chicken, then wrapped in rice paper and baked to crispy perfection in the oven. They're incredibly easy to make and perfect for a quick and healthy dinner or lunch.

Prep Time

Preparation time for this recipe is around 20 minutes.

Cook Time

Cooking time for this recipe is around 20 minutes.

Ingredients

  • 8 sheets of rice paper
  • 1 cup of cooked chicken, shredded
  • 1 cup of shredded cabbage
  • 1 cup of shredded carrots
  • 1/2 cup of sliced red bell pepper
  • 1/2 cup of sliced green onion
  • 2 cloves of garlic, minced
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of honey
  • 1 tablespoon of cornstarch
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of salt
  • 1/4 cup of water

Equipment

  • Baking sheet
  • Parchment paper
  • Bowl
  • Whisk
  • Cutting board
  • Knife

Method

  1. Preheat the oven to 375°F.
  2. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, black pepper, salt, and water. Set aside.
  3. In a separate bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, green onion, and garlic. Mix well.
  4. Pour the soy sauce mixture over the chicken and vegetable mixture. Mix until everything is coated.
  5. Fill a shallow dish with warm water. Place one sheet of rice paper into the water and let it soak for 10-15 seconds, or until it becomes pliable.
  6. Place the rice paper on a cutting board and add 1/8 of the chicken and vegetable mixture to the center of the paper.
  7. Roll the paper up tightly, tucking in the sides as you go.
  8. Place the egg roll seam side down on a baking sheet lined with parchment paper.
  9. Repeat the process with the remaining rice paper and chicken and vegetable mixture.
  10. Bake the egg rolls in the preheated oven for 20-25 minutes or until they are golden brown and crispy.
  11. Serve the egg rolls hot with your favorite dipping sauce.

Notes

  • If you don't have cooked chicken, you can use raw chicken breast. Simply cook the chicken in a skillet until it's no longer pink, then shred it.
  • If you prefer a vegetarian version, you can omit the chicken and add more vegetables.
  • Make sure the egg rolls are tightly wrapped before baking to prevent them from falling apart.

Nutrition Info

  • Serving size: 1 egg roll
  • Calories: 90
  • Total fat: 2g
  • Saturated fat: 0.5g
  • Cholesterol: 10mg
  • Sodium: 200mg
  • Total carbohydrate: 12g
  • Dietary fiber: 1g
  • Sugar: 3g
  • Protein: 6g

Recipe Tips

  • Make sure the vegetables are thinly sliced to ensure that they cook evenly.
  • You can use any vegetables you like in this recipe. Try adding mushrooms, bean sprouts, or snow peas.
  • If you want to make the egg rolls ahead of time, you can assemble them and keep them in the refrigerator for up to 24 hours before baking.
  • If you want to make the egg rolls ahead of time and freeze them, you can do so by wrapping them tightly in plastic wrap and placing them in an airtight container. They can be frozen for up to one month. To bake, simply remove from the freezer and bake as directed.

Enjoy your delicious and healthy Rice Paper Egg Rolls!


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