Rice paper rolls were the only dishes I pan-fried in a few tablespoons of coconut oil or duck fat. I liked that they came out crispy. I was frying them on low heat, with a lid, but I still couldn’t seem to come to terms with the idea of frying. So I thought I’d try baking them in the oven. Brilliant success! They came out just as crispy and tasty, but without as much fuss, smoke and oil splashes on the stove. For those who want, here is the recipe for vegetable rolls fried in coconut oil. But I’ll be making these in the oven from now on, too.
Ingredients
For 16 rolls
- 16 sheets of rice
- 500 grams of minced chicken meat, breast and leg
- A bunch of dill
- A bunch of parsley
- 3-4 green onions
- 2 tomatoes
- 2 tablespoons of dry nutritive yeast flakes
- 1 tablespoon of psyllium bran
- A teaspoon of salt
- A teaspoon of turmeric
- A teaspoon of spicy curry paste or chili paste
- A spoonful of duck fat
Recipe Method
Finely chop the green onions and tomatoes, place in a bowl and set aside.
Wash the dill and parsley, chop finely, and put on top of the minced meat. Also put dry nutritive yeast flakes, salt, turmeric and curry or pepper paste. Mix well and set aside.
Heat the pan well. Put a teaspoon of duck fat, and then the mixture of green onions and tomatoes. Turn the heat to low and put the lid on. Don’t leave much, 3-4 minutes.
Put the meat mixture, homogenize and put the lid back on. In 5 minutes the meat will release its juice. Let the meat simmer in its own juice for another 5 minutes, remove the lid and add the psyllium bran. These will coagulate the juice. We don’t want the meat to be too dry, but we also don’t want the juice to leak out of the packages, spoiling their appearance.
We close the stove and let the meat cool, without the lid.
We prepare the tray for the oven, line it with a baking sheet. Fill a bowl slightly larger than a sheet of rice with warm water, about 2 fingers deep. There we will soak the sheets, one by one.
We turn on the oven and set it to 230 degrees Celsius, top and bottom.
After the meat has cooled, we start assembling the rolls. Place the first rice sheet in the bowl with warm water. It will take about 1 minute to soften. We take it out carefully, with both hands, place it on a cutting board. We put the next sheet in warm water. On the soaked sheet, put a large spoonful of the meat mixture, roll it one and a half times, bring the ends over the rolled part and, while gently pulling the sheet, roll it all the way. It is not difficult. Even if it makes some creases, after we finish rolling, they will cover up and it will look nice. We put the roll in the tray and repeat the operation 15 more times.
After all the rolls are nicely placed in the tray, we brush them one by one with duck fat, using a silicone brush. Put the pan in the hot oven. Leave for 15 minutes, then turn them over and leave for another 10 minutes.
We remove the beauties of the chicken rolls in rice sheets on paper towels to absorb the excess lard. They can be eaten in minutes. The faster we eat them, the crispier they are. Some goodies!
