Crispy on the surface, chewy in texture, rice paper makes for a different kind of spring roll! Rice paper is used to wrap pork stew with Shiitake powder and deep-fry these juicy, Umami-filled spring rolls. The Vietnamese seasoning fish sauce and uniquely fragrant coriander will leave you wanting more.
When making fried spring rolls with rice paper, ensure there is no air in the roll to prevent it from bursting during frying.
If you wet the rice paper too much, it will become too soft and not roll properly. Only moisten it briefly.
It may be tough at first, but as you roll it up, it will soften with the ingredients' moisture inside.
Recipe courtesy of Hattori Nutrition College
Adding a little shiitake powder to your meals boosts the natural umami flavor. At the same time, the saltiness will rise and enable you to automatically lower your salt intake.
Our Shiitake Powder Amps Up the Natural Taste of Food - without adding another layer of taste.