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Rice paper pancakes with mushrooms

Rice Paper Rolls with Mushrooms

These fantastically tasty rolls deserve a spot in your family's rotation! For anyone who loves Asian food, here's a simple recipe that will appeal to plenty of home cooks. These rice-paper rolls make a great appetizer for any gathering — light, satisfying, and a little different, they're sure to be a hit with guests and family alike. You can find rice paper in the international (Asian) aisle of most supermarkets, and the filling ingredients are available year-round.

holgazana

Recipe author

Composition / ingredients

Servings:

Rice paper (10 sheets)

100

Champignons

500

Onion

Sour cream

Salt

Ground black pepper

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 35 % 8 g

Carbohydrates 48 % 11 g

126 kcal

GI: 18 / 82 / 0

Cooking method

Cooking time: 25 min

Step 1:

Step 1:
Step 2:

Slice the onion into half-rings.
Step 3:

And slice the mushrooms into thin slices.
Step 4:

First fry the mushrooms,
Step 5:

then add the onion.
Step 6:

Soak a sheet of rice paper in water, place the filling on it, and gently roll it up.
Step 7:

Fry in oil.
Step 8:

Step 8:

Wash and clean the onion and mushrooms for the filling. Slice the onion into half-rings and the mushrooms into thin slices. Heat a skillet with vegetable oil and fry the mushrooms first, then add the onion. Take a sheet of rice paper, lay it on a flat surface, and moisten both sides with cold water. After a couple of minutes, once the sheet has softened, add the filling. How much filling you use is up to you — more or less, whatever you like — as long as the sheet rolls up into a tight little roll. Fry the rolls in preheated oil until lightly golden. To blot off excess oil after frying, set the finished rolls on a paper towel. Serve the rice-paper rolls with sour cream and enjoy!