I’m going to begin by saying that these are a pain in the butt to make. Why? Because working with Rice Paper reminds me of opening a single bandage. You know what I’m talking about. You unwrap the paper part of the stupid bandage, peel off one corner and then the other side curls up before you have a chance to place it on the wound. I’m sorry but it’s true.
But wait…before you get too scared to make these there ARE tricks to working with Rice Paper.
They are as follows:
1. Fill a wide, shallow dish with warmish water (I like to use a large pie plate or round ceramic casserole dish).
2. One at a time, dip a rice paper wrapper into the water for approximately 20 seconds or until just starting to soften. Don’t let it sit too long or it will become too sticky – this is where you can run into problems and possibly start screaming.
3. They are really fragile and may tear so use your breathing exercises here. Breath in slowly, lift the wrapper (pray that it remains intact), hold your breath, release your breath. HA HA!
4. Place the soft rice paper wrapper on a CLEAN kitchen towel to dry for a few seconds then remove and place on a work surface OR if you are too afraid to lift it just fill it and roll it on the towel………no one will care. Quickly place another wrapper into the warm water while you are working with the first one. It’s called the Assembly Line Process.
5. Place your filling on bottom third of wrapper, leaving 1” to 2” on the left and right – don’t overfill the wrapper or you will have it split open and move onto swearing this time.
6. Wrap like a spring roll, cut and serve immediately.
You can make these with a multitude of fillings. I just happened to have a package of Pollock in the fridge and it worked beautifully. I paired these with a spicy pink aioli dip that was absolutely divine and super easy to make.
Let’s rock and roll.
- 1 package crab or lobster pollock or if you are in the mood use fresh lobster or crab ( about a pound)
- 12 large mint leaves
- ½ cup thinly sliced seeded halved cucumber
- ¼ cup thinly sliced peeled firm mango
- 1 tbsp finely chopped roasted peanuts - optional but I had them so I threw it in
- 2 tsp lime juice
- 1 tsp fish sauce - I always have this around when I make Pad Thai
- 1 tsp vegetabIe oil
- 12 9-inch rice paper wrappers
- ¾ cup chopped romaine lettuce, (4 leaves)
- In bowl, combine seafood, mint, carrots, cucumber, mango, peanuts, lime juice, fish sauce and oil.
- Fill shallow plate with warm water; soak rice paper wrappers, 1 at a time, until pliable, 30 to 60 seconds. Transfer to tea towel; pat dry.
- Place 4 tsp seafood mixture and 1 tbsp (15 mL) lettuce at bottom of each wrapper. Folding sides over filling, tightly roll up. (Make-ahead: Place on plastic wrap–lined plate and cover with damp towel; overwrap with plastic wrap and refrigerate for up to 4 hours.) Cut in half and serve with Pink Aoili Dip
- 1 cup mayonnaise
- 2 tbls Sriracha
- pinch of pink himalyan salt or kosher salt
- 1 tsp fresh lime juice
- pinch of cayenne pepper
- optional - red fish roe
- Blend all ingredients in a bowl or blender and chill until ready to serve
- note* if using fish roe (caviar) mix it in before serving do not place in blender.