Yesterday evening called for a light supper, as both of us were not particularly hungry. So I thought to inaugurate the rice paper wraps that we had got from the Asian store recently. Since, this was my first time of making the rice paper rolls, I tried not to go overboard and chose only two ingredients for the filling- mushrooms and snap peas. Although, both of those pack a lot of flavors if treated well. Here is how I went:
MUSHROOM-SNAP PEAS RICE PAPER ROLLS
Makes four rolls
8 Rice paper wraps (two for each roll)
Mushrooms of your choice
(For both of the above, two cups would be more than enough for the four rolls. Though I took much more than that, because I had to compensate for the amount that would go into my mouth before it reaches the paper wrap 😉 Who can resist sautéed mushrooms?)
Olive oil for sautéing
Salt to taste
- If needed, remove ends of snap peas.
- Chop mushrooms in thick long wedges.
- Heat a dash of olive oil in thick-bottomed skillet.
- Add snap peas to it. Cover the pan for first five minutes. Then uncover and sauté peas on medium to high heat till they develop a slight char. Of course, only blanched snap peas would also do, but I prefer such pan-roasting for I believe it brings more flavors out.
- Once done, take the snap peas off heat and keep aside.
- In the same skillet, add another dash of olive oil if needed and add cut mushrooms over it. Season with salt.
- This time do not cover the skillet. Addition of salt would bring the liquids out of mushrooms. Let the mushrooms cook in that liquid, till it evaporates. This ensures that mushroom develop that nice rich flavor.
- Rehydrate the rice paper as per directions upon the packet.
- Take one rice paper onto a board. Place the fillings within and wrap those around in a cylindrical roll. Take another rice paper and wrap the roll in it again. It is easier to handle it then.
- Make a cut in the middle and serve with sauce/ chutney of your liking.
My husband blended some sesame oil, lemon juice, garlic, ginger, salt, brown sugar, and red chili flakes into a sauce-like consistency for the tangy dipping sauce. The oil would emulsify and make it look like peanut sauce, but in fact the sauce in the picture is nut/ legume free.