I don't think I've ever posted a recipe, but I'm posting this one so I don't forget it. I read several recipes on the internet and didn't find one that a) had all ingredients I could eat and b) had ingredients I had on hand and c) used flavorings I really liked so I put this one together. It turned out fabulous.
Rachel's Not-Really-Thai-Fried-Rice-Paper-Rolls
(low FODMAP recipe)
Ingredients
Rice paper wraps -- The square ones seem easier to use, but use whatever kind you like)
1 lb ground chicken*
Green onion, chopped (just the green bits, about 1/4 cup worth)
2 large carrots, shredded (reserve a small amount for garnish)
2 celery stalks, shredded (I put both into the shredder of the food processor together)
1/2 cup cooked Vermicelli rice noodles
1/2 - 3/4 tsp curry powder
1 tsp salt
1/4 tsp red pepper flakes (optional)
1/2 - 1 tsp Thai fish sauce
1/3 c crushed peanuts (reserve a small amount for garnish)
1/4 c fresh cilantro sprigs (reserve a small amount for garnish)
3 - 4 T garlic oil**
1/3 c rice wine/lime juice mixture (sort of a lime vinaigrette - this is to add some needed acidity. You could also use any sort of light vinaigrette you like)
Cook the rice noodles as directed on the package. Drain and set aside. I used a single packet of them and it was more than enough.
Fry the chicken in a large pan. Use a spatula to work the meat into little crumbles. Add in the onion, celery and carrot and fry until all the meat is thoroughly cooked through. Add in curry powder, salt, fish oil and pepper flakes. Stir together on low heat for a couple minutes. Adjust seasonings to taste.
While the meat mixture is cooking, prep the rice paper wraps. I put them one at a time onto a large plate on a wet paper towel, then spread more water over the top of the wrap and let it rest 2 - 3 minutes till it softened. To make things go faster, I had 2 plates going at once. They get very sticky.
In another large frying pan, heat the garlic oil on low heat, about level 3.
On a softened wrap, put about 2 T of the meat mixture in a line about 3 inches long, about an inch from one edge. Adjust according to the size of your wrap, and your filling preference. Lay some of the rice noodles on top of the mixture. My ratio was about 1/4 noodles, 3/4 mixture. Sprinkle with a layer of crushed peanuts and a sprig of cilantro. Roll the paper around the filling, tucking in the ends till you have a tube about 3 - 4 inches long. This takes a little practice.
Put the roll into the hot oil. Keep the heat low. If you cook too fast, the paper will split. Fry for about 5 - 6 minutes on a side, and turn over with tongs. You can add as many rolls to the pan as will fit, but don't let them touch each other as they will stick together.
I've read that you can't deep fry them or they'll just split, but I've never tried it. I've never tried air-frying them, either, but you probably could if you brushed them with oil first.
Once fried, pull from the pan with tongs and put onto a plate with paper towels to soak up extra grease.
Once plated, sprinkle with about 1 T of rice wine vinegar, and garnish with crushed peanuts, cilantro and a few carrot shreds.
Serve with a small cup of vinegar on the side for dipping. You can also use tiny amounts of hoisin sauce for dipping, too.
They don't really re-heat well, so don't make extras to save if you can help it. Re-heating in the oven might work. Microwave doesn't.
*You could probably use ground beef or pork, too. I've also seen recipes that added minced baby shrimp. The meat could entirely be your favorite mushroom, too, or possibly even crumbled tofu.
**Garlic oil - I use this instead of garlic because garlic contains fructans, which I cannot eat. To make garlic oil, heat a small bottle's-worth of oil on the stove in a pot. Add about 2 heaping tablespoons of chopped garlic. Cook till the garlic starts to brown. Strain the garlic out of the oil into a glass container. Allow to cool. Store in a labeled bottle. Never just put raw garlic into oil and use that. You could get food poisoning from it.
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