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Recipes with rice paper for food. How to cook Vietnamese stuffed cabbage from rice paper. Spring rolls sweet

It is a traditional product from southern China and Vietnam. The name comes from the shape resembling a sheet of paper. It is obtained from the mass of softened grains of rice, tapioca, salt and water. The dough is dried on a bamboo mat, hence the characteristic patterns on it. Usually has a round or rectangular shape.

The product does not contain gluten. Calorie content varies depending on the size from 30 to 40 kcal.

How is rice paper used?

The semi-finished product has a long shelf life and contains a lot of useful properties rice. It is used to prepare various dishes, among which spring rolls predominate. The undoubted advantage is the low fat content. It provides the body with calcium, iron and B vitamins, so it should be included in the spring diet. Finished sheets are hard and brittle, but when soaked in warm water become flexible and allow you to wrap any fillings in them. They are neutral in taste and suitable for deep frying. Can be used without frying. Putting in a variety of vegetables or other light ingredients is a great idea for a lunch or snack for kids to school. The semi-finished product can be used differently. After soaking, cut into thin strips - this is how we get rice noodles.

The expression "rice paper" is often used for the name of fibrous napkins for decoupage and decoration. In fact, they are inedible.

What can be made with rice paper?

Most often limited to cooking spring rolls. But from the product you can cook:

  • rolls with meat and vegetables
  • spring rolls with soft cheese, fruit or fish
  • noodles
  • cabbage rolls

More options for recipes with photos can be found in this section.

For those interested in food different cuisines of the world, you probably at least once had a chance to try a dish that is very reminiscent of our spring rolls, but has a number of differences. Transparent rice pancakes, usually fried until crispy, are served in restaurants around the world. different countries world as a dish of Vietnamese, Japanese or other cuisines of countries Far East. Learning how to cook them yourself is very simple, and in this article we will tell you how.

Rice spring rolls are very similar to our stuffed pancakes, and their main difference is that the base on which the filling is laid out is made from rice flour. It can be homemade rice pancakes or store-bought rice paper - it’s not difficult to buy or make such pancakes, you just need time and desire, and rice flour has long been an inaccessible product, and is now quite often found on sale, however, like rice paper - you need to look for it closer to those supermarket shelves that sell products for other dishes of oriental cuisines, including rolls and sushi.

So, if you have a base - rice pancakes or paper, it would seem that the matter remains small, but this is not entirely true, because the number of filling options is truly huge! Meat, fish, vegetarian, sweet - fillings for rice pancakes can be to your taste with familiar products or authentic oriental ones.

Rice spring roll recipes

Photo: vladmama.ru

You can please your family with an interesting and mouth-watering dish, similar to your favorite and familiar, but still different, on a weekend or weekday, because it won’t take much time to cook. We will talk about different options toppings for every taste. Let's start with an authentic recipe - rice pancakes stuffed with chicken and vegetables and sweet and sour sauce.

Recipe one: Rice pancakes with chicken, vegetables and sweet and sour sauce

You will need: 300g chicken breast, 150g carrots, 100g green peas, 15 sheets of rice paper / pancakes, 3-5cm ginger root, 3 cloves of garlic, 1 bunch of cilantro, 1 red onion, 2 tbsp. soy sauce, 1 tbsp. Worcestershire sauce, chili peppers, olive oil, for sweet and sour sauce - 400g tomatoes, 200g sweet peppers, 5-8 allspice peas, 2 cloves, 1 onion, 2 tbsp. soy sauce, 1-2 tbsp. rice vinegar, 1 tbsp. olive oil, ½ tsp. cinnamon, chili pepper.

How to cook rice pancakes with chicken, vegetables and sweet and sour sauce. Cut the pea pods, carrots and ginger into thin strips, chop the garlic and onion, cut into cubes chicken breast, chop greens. Heat the oil in a deep large frying pan, put the chicken and fry over high heat, then put the carrots and onions, fry for 2 minutes, add garlic, ginger and peas, fry for 1-2 minutes, remove from heat, add herbs and sauces, mix. Put the filling on rice pancakes, roll them up with envelopes. Coarsely chop the tomatoes for the sauce together with onions and sweet peppers, put in a pan with oil, heat over moderate heat, then puree with a blender, put the vegetables on the fire again, pour all the spices into the puree, add vinegar and soy sauce, warm up, not allowing to boil , remove from the stove. Remove allspice and cloves from sauce and discard. Fry the rice pancakes in a frying pan with oil until cooked, put on a dish, pour over the sauce and serve.

If rice paper is used, then before laying out the filling, you need to slightly moisten it with water.

There are a lot of ingredients in the first recipe, but today they are all quite affordable and sold in large stores, so if you want, it will not be difficult to make such wonderful pancakes. Well, then we will talk about simpler and filling options with fewer ingredients.

Recipe two: Rice pancakes with meat and zucchini

Photo: minproduct.ru

You will need: 1 onion and medium-sized zucchini, mixed minced meat, boiled rice, rice pancakes, spices to taste, vegetable oil.

How to cook rice pancakes with meat. Boil rice, chop onion, mix these products with minced meat, adding spices. Cut the zucchini into strips, soak the rice leaves with water. Put minced meat in the center of each sheet, zucchini straws on top, then another layer of minced meat, fold the paper into an envelope. Fry the finished pancakes in a frying pan with heated oil until browned on both sides. Cool slightly and serve.

Recipe Three: Shrimp Rice Pancakes

You will need: 300-500g boiled shrimp, 15 sheets of rice paper / pancakes, 2-3 celery stalks with herbs, 2 sweet peppers, 1 carrot, vegetable oil, salt.

How to cook shrimp rice pancakes. Cut the celery into strips, setting aside the greens, carrots and Bell pepper, dip the shrimp in boiling water for a couple of minutes, then dry them. Chop large shrimp. Combine all the ingredients, put the filling on the pancakes and roll them up with envelopes. Put the pancakes in a frying pan with heated oil, brown on both sides, sprinkle with celery when serving.

Recipe Four: Rice Pancakes with Chicken and Mushrooms

Photo: putevoditel74.ru

You will need: 200 g of fried or boiled chicken fillet and fresh mushrooms, 150 g of rice noodles, 1 carrot, rice pancakes.

How to cook rice pancakes with mushrooms and chicken. Grate the carrots, cut the mushrooms into slices, fry them together in butter until soft and browned. Pour boiling water over rice noodles for 10 minutes, drain the water, put it to the fried foods, add chicken, pepper and salt, mix. Put the filling on pancakes, roll them up, fry on both sides until browned.

The last option in our selection of rice pancakes is with a sweet filling of apples and bananas.

Recipe Five: Sweet Rice Pancakes with Apple and Banana

You will need: 8 rice pancakes, 2 apples, 1 banana, vanilla sugar, olive oil.

How to make sweet rice pancakes. Grate the apples on a coarse grater, removing the seed box, chop the banana, mix the fruit, adding vanilla sugar. Put the filling on rice pancakes, roll up, fry them on both sides in oil until golden brown.

For a sweet filling, you can use strawberries, apricots, soft cream cheese, chocolate, jam and many other suitable products.

Rice pancakes can act, depending on the filling, as an appetizer or dessert, and if the filling is hearty, then a full lunch or dinner. Bon appetit!

How to cook Vietnamese stuffed cabbage from rice paper

How to cook Vietnamese stuffed cabbage from rice paper

National Vietnamese dishes are practically not prepared in Europe and, in particular, in Slavic countries. Unless in specialized catering establishments, which are far from being in every European city. However, recently on the shelves of supermarkets in the Old World, more and more often you can find exotic national products, from which you can cook wonderful delicious food various cuisines of the largest world region - Asia.

Take rice paper for example. You can wrap delicious Vietnamese cabbage rolls - “nems” in it. And it will be amazingly delicious! This dish can be prepared just for lunch, or you can decorate it with a festive table. The Nams will not let you down, they will be accepted with a bang even by the most discerning guests.

To prepare Vietnamese cabbage rolls you will need:

  1. 1 package of edible rice paper in the form of pancakes;
  2. 300 grams of homemade minced meat;
  3. 1 chicken egg;
  4. 1/2 large onion;
  5. 1 medium sized carrot;
  6. a bunch of any greens;
  7. 50 grams of funchose starchy Chinese noodles;
  8. vinegar - 2 tablespoons;
  9. vegetable oil for frying;
  10. salt, pepper and spices - to taste.

1 pack of edible rice paper pancakes contains 12 rice sheets.

First you need to chop the onion smaller and mix it with minced meat. Then salt and pepper the mixture to your liking. Add your choice of seasoning. Minced meat should be made in half pork and beef.

Grate the carrots on a coarse grater, and finely chop the greens.

Funchoza should be put in a deep bowl and pour water room temperature with vinegar. And leave the noodles in the filling for at least an hour. And then pour it into a colander.

fill the funchose with water

You need to wrap the nems very quickly and technologically correctly. First, pour a little warm water into a deep bowl. Then prepare the surface on which to make Vietnamese cabbage rolls - take wooden board or a flat plate of large diameter.

We lower the rice pancake into the water for 15-20 seconds.

Then gently straighten it on the work surface, trying not to tear. We put the filling - a small piece of minced meat shaped with a stick and a small pinch of grated carrots and chopped greens.

We wrap the nem exactly as we would form the most ordinary “Russian” cabbage roll - with an envelope. It should turn out to be an even, beautiful “bar”.

After a dozen nems are rolled up, put a heavy-bottomed pan on the fire. We heat it up and pour vegetable oil. We spread Vietnamese pancakes. And you need to try so that they do not come into contact with one another.

We fry stuffed pancakes very quickly - each side is no more than one and a half minutes. The crust should be soft golden.

Then reduce the heat under the pan and cover it with a lid. We leave the nams on low heat for 5 minutes. And you can serve. So fresh vegetables and sour cream.

10 best recipes cabbage rolls (vegetarian, lazy, Asian ...) - “ “!!!

The fast food of magical Vietnam, which is practically dietary, thanks to the properties of rice, and useful in all respects for the richness of the fillings suitable for the wrapper - Vietnamese pancakes, this is a combination of Asian and European cuisines. Their recipe is quite simple - they are made from rice paper, today you can buy it in the countries of the former Soviet Union at any grocery hypermarket. The point is in the ways of handling rice paper - it is on the packaging. And in fillings: from the most simple recipes - anything your heart desires, everything that we wrap in stuffed pancakes according to traditional Russian, Ukrainian and Belarusian recipes, but in order to really get closer to Asia and the East, you need to know a few simple fillings: the secret – authenticity, combination of products. True cuisine can only be tasted in Vietnam and from famous chefs, but the dish will not be any different if everything is cooked right at home.

Peculiarity

Vietnamese pancakes are also called nam pancakes. This is the influence of French and Chinese cuisines. In Vietnamese, what distinguishes it from European and cuisines of Asian and South Eastern countries is the natural taste: as few sauces as possible and a lot of fresh herbs. Main principle cooking nems - the main ingredient of the filling. It could be:

  • chicken meat;
  • oyster mushrooms - they are traditional for Vietnamese cuisine;
  • lean fish meat;
  • daikon;
  • fresh cucumbers;
  • spicy or stewed carrots.

Filling with seafood

The most favorite among the Vietnamese: from seafood.

Mussels and shrimps - fresh or quick-frozen - fried in vegetable oil 3 minutes, pour a little hot water, so that only covers, and simmer over low heat for about 2 minutes, then finely chop, add fresh chopped herbs and wrap in rice paper. Fry pancakes for 1 minute on each side in a hot frying pan with vegetable oil.

Serve with broth or as an independent dish. Combined with rice paper, the seafood filling is a true gourmet meal.

Stuffing with pork

Vietnamese pancakes are also called - rolls: for their small size.

Fried minced pork wrapped in rice paper is one of the favorite snacks of the Vietnamese at lunchtime in street cafes - for coffee and tea, with soup. This is something that tourists should definitely try - it is impossible to visit the country without eating what its inhabitants eat every day.

Minced pork according to the recipe should not be very fatty, carefully scrolled. There are two ways: deep fried or stewed to a meat puree and ground with a blender.

Traditional oyster mushroom filling

The recipe is simple. Cut raw oyster mushrooms into small strips, fry in butter with onions in cubes or half rings, if onions small size. Wrap in rice paper, quickly fry all the pancakes on each side, cover the pan with a lid, turn off the heat, let stand for 5-7 minutes so that the rice paper is saturated with the mushroom smell - the pancakes will become soft and fragrant.

Authentic with pasta and bean sprouts

This filling is truly national. According to the recipe, you need to mix durum wheat pasta boiled until half cooked and bean sprouts. It is not necessary to cut the sprouts - they are not large and will crunch appetizingly. Fry pancakes. They are eaten cold.

Nam for raw foodists

They are called nem quan. Prepare as follows - the filling is wrapped in prepared rice paper - you just need to soak it for 2-3 minutes in warm water. Frying is not necessary.

Nems are traditionally prepared with a filling of dried fruits passed through a meat grinder, with salted and sweet cottage cheese.

Cooking example

Attempt at writing: step by step recipe for the kitchen dilettante

Ready-made fried rice pancakes look transparent - the filling shines through them beautifully. Let's try not to experiment, but to cook everything according to the rules.

Ingredients

You will need a lot of products, but as many as 10 servings will come out:

  • packaging of rice paper, for the first time you can experiment with rice noodles, but it’s better not to skimp, but to use 30 sheets of paper;
  • 50 grams of elite dried porcini mushrooms or a certain amount of fresh oyster mushrooms for the hostess's eye;
  • 500 grams of minced pork;
  • 2 pieces of boiled egg yolks;
  • fresh cilantro to taste: if you don't like it, you can leave it out, but we are preparing a Vietnamese dish;
  • green onions - a bunch;
  • lemon - 1 piece;
  • garlic - without it there is no Vietnamese cuisine;
  • 1 carrot;
  • ground black pepper and paprika - to taste, a pinch;
  • a little granulated sugar and ground dried ginger powder;
  • fry - favorite vegetable oil, better - olive;
  • a glass of cold boiled water;
  • 100 ml store-bought fish sauce

Cooking

  1. Soak rice paper (or noodles) in warm water, dried mushrooms in cold water, fresh mushrooms finely chopped.
  2. Fry minced pork in vegetable oil. Fry the grated carrots in another pan.
  3. Prepare the filling - mix fresh cilantro, fried carrots and meat and fried mushrooms, rub the boiled chicken yolks on a fine grater, season with a mixture of ground pepper.
  4. Hold the filling for about 15 minutes so that the ingredients are saturated with each other's tastes.
  5. Sauce: water, fish sauce, freshly squeezed lemon juice, crushed garlic cloves, granulated sugar, ground black pepper.
  6. Fry the pancakes, wrapping the pork filling in soaked sheets of rice paper. To eat - dipping in the sauce. Delicious - hot and warm. The Vietnamese do not eat this dish cold.

How to eat - the traditional way

The main condition: rice paper and a small size, for two or three bites.

This dish is eaten dipped in soy or fish sauce: add freshly squeezed lime juice with hot pepper, finely chopped onion and garlic to the prepared sauce.

charm national dishes and delicacies - in an unusual taste. Soy sauce goes well with unleavened rice paper with cottage cheese and fruit, fish - with traditional Vietnamese pancakes with pork. Vietnam is a maritime country. Salt there, along with the sun, is present in the air itself. The combinations are not surprising. Once having tried this dish in the country, everyone will want to cook it at home, and if you don’t try it, without going to Vietnam, you can make a home culinary journey. And these pancakes will be loved for their lightness and unusual taste. Once you try it, you will definitely want to cook it!

Recipes for dishes with rice paper are very diverse. Among them there are all kinds of rolls, rolls and pancakes. For their filling, different combinations of vegetables, meat, herbs, mushrooms, cheese, seafood, spices and sauces are used. You can decorate them in different ways, for example, some types of small rolls are bandaged green onion. Such a treat can be safely served on the table for a family dinner or for a festive feast. Guests and family will definitely be delighted and will definitely ask for more.

Rice paper is most commonly found in recipes with these five foods:

In addition to this, there are various ways making sweet treats with rice sheets. In this way, you can cook baklava, banana dessert, various pies and much more. These sweets are very popular with children and can be served with tea or for breakfast as an independent dish. To cope with such cooking is not difficult. All ingredients are usually wrapped securely in a sheet of paper and firmly fixed. It remains only to observe the proportions and correctly withstand the temperature and time of heat treatment.