RICE PAPER EGG ROLLS

Made with rice paper wrappers that are free of gluten, rice paper egg rolls are a playful take on Chinese egg rolls. There’s a simple egg roll sauce to dip into this dish for crispy egg rolls.

1. 0.5 pound of optional peeled, devined and chopped prawns
2. 4 oz of fresh shiitake, chopped into little pieces
3. 0.5 oz of grated garlic
4. 0.5 oz grated ginger
5. 3 bulb spring onions, diced
6. 6 oz bean sprouts
7. 12 oz coleslaw mix, finely shredded carrots and cabbage
8. 2 tbsp avocado oil, plus extra for baking
9. 4 pinches coarse salt, or more to taste
10. ½ tsp shiitake mushroom seasoning, optional
11. 1 tbsp coconut aminos, or 0.5 tbsp light soy sauce or tamari
12. 2 tsp toasted sesame oi
13. lOne full Japanese pickled plum, Umeboshi, or Chinese pickled plum
14. 20 pieces of circular rice paper, each measuring 22 cm (8.7 inch)
15. 2 tablespoons of apricot or peach jam
16. 1 whole Japanese pickled plum, or Chinese pickled plum

Directions:

1. Optional filling: Heat up some water in a saucepan. To stop cooking, peel the prawns, blanch them for one to two minutes, and then rinse them in cold water. After letting it thoroughly drain, chop the prawns into tiny pieces. The prawns can also be pulsed many times in a food processor. Put them away.
2. Separate the green and white pieces of the shiitake, garlic, ginger, and spring onions. Set aside a large sheet pan, the coleslaw mix, and the bean sprouts.
3. To cook the egg roll filling, heat up a big sauté pan over medium heat and add one tablespoon of oil once it’s warm. For ten seconds, sauté the white scallions’ segments with ginger and garlic.
4. Add the coleslaw mixture and two pinches of salt. Sauté for one minute over medium-high heat, and then add the shiitake and green scallion segments.
5. After adding one more tablespoon of oil and sautéing for one minute with two pinches of salt and mushroom seasoning, if using, add the coconut aminos, sesame oil, and white pepper. Discard and turn off the heat quickly. The veggies ought to be crunchy rather than soft or thin.
6. After transferring the veggies to a sizable sheet pan, discard the extra liquid that remains in the pan. To help the vegetables cool down more quickly, spread them apart. If desired, add extra salt after tasting.
   To use rice paper to encase the egg rolls:
7. A large basin of room temperature water, rice paper sheets, sautéed veggies, shrimp, a large plate (or lined sheetpan) to hold the egg rolls and a large nonstick cookie sheet (to help wrap the egg rolls) should be ready at your work station.
8. Take the rice paper and dip it into the water for no more than five seconds to wrap. After soaking, the paper should still feel quite stiff. As soon as the rice sheet comes into contact with moisture, it will continue to become softer.
9. Put it on top of the non-stick cookie sheet, rough side up and facing you. Spoon two generous tablespoons of filling into the bottom-third centre, then gently but firmly roll it up (away from you). Fold both edges towards the centre after pushing the contents in. To seal the egg roll, keep rolling. To soften a second sheet, repeat the procedure and fold the egg roll over so that each one has two sheets wrapped around it. This will keep them from disintegrating. To prevent the egg rolls from sticking to one another, place them on a big pan with room between them.

To air fry:

1. Oil the egg rolls from top to tip, covering all surfaces. Apply some oil to the air fryer basket. After that, add the egg rolls, allowing space between them. For 8 minutes, cook in an air fryer at 380°F (193°C); turn after 6 minutes. Then, for a hint of golden brown, turn the temperature up to 400F (204C).
2. After resting the first batch on a wire rack, proceed with the second batch.

To Bake:
Set oven temperature to 425F (218C). Without letting the egg rolls contact, arrange them on a sizable oiled sheet pan. Apply oil on every side. Bake for 15 minutes on one side, then 10 minutes on the other. The egg rolls will remain crisp and flavorful even if they don’t get a golden brown hue.
To stovetop shallow fry:

To Shallow Fry On a Stove: 

• large 12-inch non-stick pan, add 0.5 tbsp oil. When the oil simmers, careful add the egg rolls. Do not overcrowd the pan or they will stick to each other. Shallow fry over medium heat for 2 minutes the first side and 2 minutes the flip side.
• Keep flipping and rotating them over medium heat every 2 minutes, for about 10 minutes total,
• Throughout the entire cooking process, sizzling sounds should be audible. Make sure to give them enough of room and avoid packing the pan too full as they have a tendency to stick to one another.

When serving, handle the egg rolls carefully because they will be hot. You can eat them whole or cut them in half. Right out of the frying is when they taste the best. Present the egg roll sauce alongside the dish.