Crispy Rice Paper Rolls With Sticky Vegetarian Rice

Instructions

1. In a small pan with boiling water, add the mushrooms and simmer on low for 20 mins, drain, then chop small, set aside
2. Cook the sticky rice, set aside
3. Heat oil in a large wok on medium heat and cook the onions until translucent, add the garlic and carrot, continue to cook
4. Add the baby corn green beans, and stir fry for a further few minutes
5. Add the water chestnuts, bamboo shoots, and cabbage along with the cooked sticky rice, mix thoroughly
6. Then add in the spring onions, soya sauce, Shaoxing wine, five-spices, sesame oil, salt (I used 1 tsp), white pepper, dark soy, and oyster sauce
7. Mix again thoroughly, taste and adjust seasonings according to liking, allow the rice mixture to cool
8. Once ready to wrap, get a deep plate filled with warm water, place a rice paper wrapper into the warm water making sure it is completely submerged, remove, it will still be quite firm, but it will soften quickly
9. Place the wrapper onto a flat board in front of you so that it is in a diamond shape
10. Put a good couple of tablespoons of the filling in the bottom 1/3 portion of the wrapper
11. Rollover once, tuck in the sides and then continue rolling and stick the top; the rice paper wrapper will stick itself and doesn’t require anything additional to seal
12. Place the roll on a plate with a clean, dry kitchen towel and continue rolling all rolls until the filling is all used up
13. Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out, remove them from the fridge 15 minutes before frying
14. Shallow fry the rolls in small batches making sure they do not touch, cook each set 5-6 minutes until perfectly golden and crispy
15. Drain on a rack or kitchen paper and serve hot with lots of chili oil and toasted sesame seeds and spring onions for garnish