ライスペーパーエッグロールパニーニ
You have to make our rice paper egg rolls
or rice paper dumplings in the panini press. These gluten-free goodies
are so crunchy and amazing, it’s hard to not eat the whole plate. We were
having fun in the kitchen and noticed that no one was really using the panini press for
rice paper egg rolls. So, you know us, we’re going to try it and so glad we did. These
are crazy crunchy and yummy. It’s a whole new way to use up egg roll or dumpling fillings with
rice paper. Our technique for folding these rice paper triangles ensures that they don’t tear
and that they cooked super crunchy. We made these for a family dinner and everyone gave our
rice paper egg roll an enthusiastic thumbs up. We went through the whole batch so quick and for next
time we’re going to have to make a double batch.
We had a thought, “Let’s make crunchy rice paper egg roll panini!” Instead of rolling the traditional egg roll, we pressed them in a panini press. These were so CRISPY and used way less oil than traditional methods of frying. You have to make these rice paper dumpling panini. They’re so good!
Full Recipe Here 👉 https://whiteonricecouple.com/rice-paper-egg-roll-panini/
INGREDIENTS
twelve 6-8 inch (15-20 cm) spring roll rice paper sheets (approximately)
1-2 Tablespoons (15-30 ml) oil , spray or brush
Dipping sauce of choice *see below Filling Ingredients for some of our favorites
For the Egg Roll or Dumpling Filling
1/2 pound (227 g) ground pork (or any ground meat)
1 cup (240 ml) finely chopped cabbage
1/4 cup (60 ml) shredded carrot , then finely chopped
2 stalks green onion , minced fine
2 teaspoons (10 ml) soy sauce or fish sauce
1 teaspoon (5 ml) sesame oil
1 teaspoon (5 ml) garlic powder
1/2 teaspoon (2.5 ml) onion powder
1/2 teaspoon (2.5 ml) ground black pepper
Some of our Favorite Sauces to Dip the Dumplings In
Diane’s Vietnamese Fish Sauce Dip (Nước Mắm Chấm)
Chili Crunch
Homemade Sriracha Sauce
5 Minute Dumpling Sauce
🖨 Print Full Recipe Here 👉 https://whiteonricecouple.com/rice-paper-egg-roll-panini/#recipe
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