Introduction: Leftover Gourmet Rice Paper Rolls
Rice, meat, meatloaves, mash potatoes or a mix of those turned into a fun, cheap and tasty new dish especially planned for lazy but budget conscious chefs.
Step 1: Ingredients
Nori (edible seaweed) used for sushi
Leftover (here I used rice and fich, and worked as great with cheesy mash potato)
Step 2: Child Labor Allowed
Cut squares of the nori seaweed.
This will give the gourmet taste and a great look.
You can use child labor as I did.
Step 3: Soak, Filling, Roll
Soak the rice paper in water with a spoon of sugar.
Do it one by one and let it stay for a minute.
Put de seaweed and the filling.
Press the roll if the filling has too much liquid.
Step 4: Fry and Other Secrets
You can just eat it now (recomended with some soya sauce) but you get the best flavor if you fry it.
Don’t let the pot unwatched because this step is very quick and don’t put the rolls in an absorbent paper because it will stick into the food.
Be sure not to tell it is made with leftovers or so. Just say “paper rice rolls” and accept the compliments gracefully.
Try new leftover varieties and comment it here to share ideas.
Participated in the
Scanpan Family Recipes Challenge