Sushi Style Rice Paper Rolls With Goat Cheese Recipes

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RICE PAPER SUSHI



Rice Paper Sushi image

This is an easy rice paper sushi recipe with smoked salmon and fresh veggies.

Provided by Julia

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 9

1 cup Sushi Rice (, see note 1)
1/8 cup Rice Vinegar ((30 milliliters), see note 2)
½ tablespoon Granulated Sugar
½ teaspoon Salt
1 Large Ripe Avocado
3 ounces Smoked Salmon ((90 grams))
½ English Cucumber
1 Large Carrot (, peeled)
4 Rice Paper Wrappers

Steps:

  • Cook rice according to package instructions. In a bowl (or mug), combine rice vinegar, sugar and salt and mix until sugar is dissolved. Pour over cooked rice and mix well. Let the rice cool down completely.
  • Meanwhile: Cut smoked salmon and avocado into strips, cucumber and carrot into thin matchsticks.
  • When the rice is cold, get a large skillet/frying pan and pour warm water in. Submerge one rice paper wrapper in the water and wait a few seconds until it is completely soft (rehydrated). Take it out carefully and place onto a clean worktop (or plastic foil covered sushi mat).
  • Cover the rice paper with a thin layer of rice and spread it around evenly, leaving the edges free from rice. Place the fillings in the center - first a layer of salmon, top this with half carrots, half cucumbers and finally avocado slices.
  • Lift the rice paper carefully and place it over the fillings. Roll gently but tight. Slice the sushi sausage into equally looking bites. Repeat until you have used all the rice papers.
  • Enjoy with soy sauce, wasabi and (or) pickled ginger!

Nutrition Facts : Calories 59 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 98 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS



Rice Paper Rolls with Shrimp and Fresh Herbs image

A quick and simple way to make Thai-style rice paper rolls at home.

Provided by WYERA

Categories     Wraps and Rolls Appetizers

Time 1h5m

Yield 12

Number Of Ingredients 14

¼ (8 ounce) package dried rice vermicelli noodles
40 medium (blank)s cooked and peeled shrimp
24 medium (blank)s rice paper sheets
1 medium red bell pepper, julienned
1 medium mango, sliced
1 (8.5 ounce) package Asian slaw mix
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped
1 bunch Thai basil, chopped
3 tablespoons mirin
1 tablespoon tamari
1 tablespoon rice vinegar
¼ teaspoon ground ginger
¼ teaspoon sesame oil

Steps:

  • Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
  • Slice shrimp in half lengthwise.
  • Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
  • Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
  • Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g

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