Lots of delicious goodies like seaweed, rice, avocado, and crab sticks are wrapped inside rice paper, kind of like a sushi roll. Then it’s pan-fried until crispy. Let’s get started with Crispy Rice Paper Sushi Rolls!
Crispy Rice Paper Sushi Rolls
Serving: 12 rice paper sushi rolls
Prep time: 1 hour
Cook time: 35 minutes
For the steamed rice:
1 ½ cups medium-grained rice, or replace with other types
1 2/3 cups water
For the rice paper sushi rolls:
1 medium avocado, sliced lengthwise into 1/3-inch pieces
1 wedge lemon
12 pieces rice paper
1/2 cup water
½ teaspoon rice vinegar, or white vinegar
12 pieces roasted seaweed sheets
1 tablespoon toasted white sesame
12 sticks imitation crab, halved
3 tablespoons avocado oil, or other high-smoking oil
Pinch of salt
For the dipping sauce:
2 tablespoons soy sauce
¼ tsp wasabi
- After thoroughly rinsing the rice, transfer the rice to a rice cooker, and pour in the water. Choose the setting for rice, and cook for about 30 minutes.
- (As an alternative, to cook on a stovetop, place the rice and water in a pot, and cover the lid. Cook over medium-high heat, and bring just to a boil. Then reduce heat to low, and simmer for 15 minutes. Turn off the heat, continue to cover, and rest for another 15 minutes.)
- Remove the rice from the rice cooker, and cool to slightly above room temperature.
- To prevent browning, squeeze the lemon juice all over the avocado.
- In a bowl, add the water and rice vinegar. (You could also replace it with white vinegar. It helps with the browning of rice paper.) Whisk.
- Place the rice paper on a working surface. Lightly brush the water mixture on both sides of the rice paper, until softened and not overly wet. (The oil will splatter a lot when the rice paper has too much moisture on it.)
- By the bottom corner, add the roasted seaweed sheet, and about 2 tablespoons of steamed rice to the seaweed sheet. Sprinkle toasted sesame over the rice and rice paper. (Sesame wouldn’t be burned easily if we add them on the inside of the rice paper.)
- Followed by, imitation crab sticks, and avocado over the rice. Fold it up, fold the sides of rice paper toward the center, and roll it up all the way. Repeat with the rest.
To pan fry:
- In a pan over medium heat, pour in the avocado oil, and sprinkle with a pinch of salt. (Salt will also help to absorb some moisture, so the oil won’t splatter as much.)
- Transfer the rice paper sushi rolls to the pan. Pan-fry until crispy on every side, about 4 minutes. Remove and do the same with the rest.
- Serve with soy sauce and wasabi on the side.