Best 4 Korean Inspired Rice Paper Rolls Recipes

RICE PAPER ROLLS

Steps:

• In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

KIM BAP (KOREAN RICE ROLLS)

Steps:

• Let rice cool a bit.
• Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
• Fry eggs as if it were a pancake.
• Cut egg into strips.
• Mix spinach with sesame oil and soy sauce.
• To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
• Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
• Sprinkle with sesame seeds and roll like a jelly roll.
• Cut into 1/2 inch rounds.
• You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.

KOREAN RICE ROLL

Steps:

• The carrot marinade: Mix all the ingredients and put in the fridge until the rice is ready
• The spinach marinade: Bring the slightly salted water to the boil. Put the spinach into the pan, and strain after 30-40 seconds. pour the cold water over the spinach and squeeze to get rid of exceed water. Mix with other ingredients and put in the fridge until the rice is ready.
• The ham marinade: Mix all the ingredients and put in the fridge until the rice is ready.
• The omelette: Heat a non stick frying pan with some oil. mix all the ingredients and make the omelette. The omelette should be cooked very well until springy to the touch, otherwise cannot be fit for rolling up. Cut into 4 in lengthways and set aside.
• Cook the sushi rice: Rinse the rice with cold water until drained water becomes almost clean. Place in a heavy pan with measured water and bring to the boil and simmer for 5 minutes with lid on. Reduce the heat to very low and leave it for about 20 minutes or until most of the liquid is absorbed. Turn off the heat leave it for another 20 minutes. Do not open the lid during the cooking process.
• Add sesame oil, salt, and sesame seeds to the boiled rice and mix together.
• Prepare all the fillings, seaweed and the rolling mat. Place the seaweed on the mat. Spread evenly with the rice, over about 2/3 of the seaweed, with the uncovered part facing away from you.
• Place the fillings slightly closer to you rather than the exact center of the seaweed. Do not put too much of the ingredients, or the seaweed will be too short to stick at the end when you roll up.
• Roll up the mat slowly from your side, lightly holding the fillings with your fingers at the same time, and press lightly to keep shape well.
• Cut into 5-6 pieces, with using a sharp knife lightly covered with oil so that the rice doesn't stick.

SUSHI-STYLE RICE PAPER ROLLS WITH GOAT CHEESE

Steps:

• Heat olive oil in a small skillet over medium heat. Cook onions until transparent, about 5 minutes. Add to a bowl with the toasted pine nuts. Allow to cool, 5 to 10 minutes.
• Add goat cheese, grated carrot, and ginger to the cooled onion mixture. Mix well with a fork.
• Wet one rice paper carefully in a shallow dish of water. Transfer to a level, nonstick work surface. Place 2 large mint leaves in the center and cover with a piece of leaf lettuce to fill the size of the rice paper. Add goat cheese mixture in the center in a roll about 3/4 inches in diameter. Roll carefully, tucking in the ends of the rice paper at mid-roll so that nothing leaks out. The humid rice paper should stick to itself to seal the ends and edges. Wrap roll in plastic wrap.
• Repeat the wetting, filling, and wrapping process to make remaining rolls. Place rolls in the refrigerator for at least 1 hour to allow the cheese to set.
• When ready to serve, unroll each from plastic and cut into 1/2- to 3/4-inch slices. Serve on a platter.