(High Protein) Crispy Rice Paper Rolls

·

These (High Protein) Crispy Rice Paper Rolls are bound to become a new favorite dinner recipe! They're easy to make, crispy on the outside, packed with fresh flavors on the inside, and totally drool worthy ;)

Tips for extra crispy rice paper rolls...

  • Use a flat baking sheet so that the heat can circulate around all the edges of the rice paper rolls. I once used a 9x13" baking pan and it definitely took longer than when I normally use a cookie sheet pan.
  • Brush generously with olive oil which is a healthier way of "frying" them to be crispy yet still tender inside.
  • Don't allow the rice paper rolls to become too soft when soaking in the water. They should still be slightly firm and hold their shape without breaking.

How to store leftover crispy rice paper rolls?

I recommend storing them in an air-tight container in the fridge for up to 6 days. The sauce can be stored same way. Their flavor lasts pretty well and sometimes can even develop more in depth notes as it sits 1-2 days... aka making a great meal prep idea!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

(High Protein) Crispy Rice Paper Rolls

These crispy rice paper rolls are bound to become a new favorite dinner recipe! They're easy to make, crispy on the outside, packed with fresh flavors on the inside, and totally drool worthy ;)

PREP:
25
MINS
HOURS
COOK:
35
MINS
HOURS
TOTAL:
60
MINS
HOURS

Ingredients

Servings: 4-5

For the Rice Paper Rolls:

  • 12 Rice Paper Rolls
  • 1 lb. Ground Turkey or Tofu
  • 2 Carrots, grated
  • 1/2 Red Onion, finely chopped
  • 1 cup Mushrooms, sliced or chopped
  • 2 Garlic Cloves, minced
  • 1 tbsp. Ginger, grated or minced
  • 1 tbsp. Olive Oil
  • 2 tbsp. Soy Sauce
  • 1/3 cup Fresh Parsley, chopped
  • Sesame Seeds, for baking

For the Ginger Sauce:

  • 1 tsp. Olive Oil
  • 1" Fresh Ginger, grated
  • 2 Garlic Cloves, minced or grated
  • 3 tbsp. Soy Sauce
  • 1 tbsp. Agave, or Maple Syrup
  • 2 tsp. Flour
  • 1/2 cup Water
  • Salt & Black Pepper, to taste

Instructions

For the Rice Paper Rolls:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a large skillet, add the olive oil to warm up for 1 minute over medium high heat.
  3. Sauté the garlic, red onion, and ginger until fragrant, about 1-2 minutes.
  4. Add the ground turkey. Using a spatula, break up the turkey occasionally until fully cooked.
  5. Add in the grated carrots, sliced mushrooms, and soy sauce. Stir until the mushrooms are tender, about 3-4 minutes.
  6. Remove from heat and allow to cool to touch. Fold in the fresh parsley.
  7. In the meantime, set up a large bowl with cold water. Soak each rice paper roll in the water for 15-30 seconds, or until soft, then place on a nonstick surface. Add a generous scoop of the turkey filling into the center. Roll up like a burrito. Place on the prepared baking pan. Repeat.
  8. Brush the rice paper rolls with olive oil, then sprinkle with the sesame seeds.
  9. Bake for 35-45 minutes, turning the pan halfway through, or until crispy and golden brown.

For the Ginger Sauce:

  1. In a small saucepan, sauté the olive oil, ginger, and garlic over medium high heat for 1 minute.
  2. Add the remaining ingredients, whisking until evenly combined and smooth.
  3. Bring the sauce to a boil, then reduce heat to medium until thickened, about 5-7 minutes. Let the sauce cool then serve warm with the crispy rice paper rolls. Enjoy!

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe