Thursday, July 22, 2010

Quick Rice Wraps

Great as a starter or as a quick lunch this light and flavorful Thai dish might get you addicted. Adapted from Doi Kham Cookbook.
Rice Paper Wraps

package of rice sheets
2 eggs
2 tbs. fish sauce
vegetable oil
5 shitake mushrooms
2 scallions, chopped
a small bunch of sweet basil
2 cloves garlic, chopped
salt and pepper to taste

The Recipe
Make the egg sheets: beet the eggs and season with the fish sauce, pour a thin layer into a frying pan, remove when cooked and set aside. This should yield 4/5 sheets.
Prepare the shitake: heat a bit of oil in a frying pan, add the chopped garlic and then the shitake mushrooms. Season with salt and pepper and saute for a few minutes. Be careful not to let the mushroom turn too soft. Set aside.
Prepare the rice paper: (follow the instructions on the package) soak in lukewarm water for one minute, 2 sheets at a time (they tend to tear otherwise). Spread the sheets on a flat surface, top with an egg sheet, some shitake, scallions and chopped basil. Roll tightly and slice into bite size pieces. Delish!

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