Fried Cheese & Potato Rice Wraps#EatTheWorldPaper Wraps

This recipe is a twist on the Rice Paper trend, instead of the typical Asian-style filling, filled these with mashed potatoes and cheese. These are pan-fried until crispy golden brown. They are typically served with a side of dipping sauce. I have made a Peanut dipping sauce to go with and it tasted so good.
These rolls are gluten-free and can be made plant-based and vegan with the substitution of vegan cheese and butter.
Servings 12 - 15
Ingredients
3 Medium Potatoes - cut into chunks
½ Tablespoon Butter
1 Tablespoon Salt for boiling water
12 Sheets Rice Paper

Mozzarella cheese - cut into sticks
For The Peanut Dipping Sauce
1 Tablespoon Creamy Peanut Butter
1 Tablespoon Water - to adjust thickness
1 Teaspoon Lime juice or White Vinegar
1 Clove Garlic - finely minced
½ Teaspoon Sambal Oelek
Method
To Make The Peanut Dipping Sauce

Combine all ingredients in a small bowl and mix until smooth. Thin with more water if needed. Just before serving add the crushed peanuts.
To a medium pot, bring water to a boil, and add the salt. Slide the potato chunks into the water and let it cook for 15 minutes or until fork tender.
Drain and mash the potatoes with a fork or push the potatoes through a metal strainer to make them extra smooth. Add butter and mix until well incorporated.

Scoop up 2 tablespoons mashed potatoes, and flatten it place a small piece of the cheese into the center.

Press the mashed potato into a rectangular shape. Make these and keep aside.
Dip a sheet of rice paper into a bowl of room-temp water for 10 seconds. Place the wet rice paper sheet onto a clean, dry surface. Place the cheese filled potato.

Bring the bottom portion of the rice paper up, top portion down, right to left, left to right, until you have a tightly wrapped rice paper potato dumpling.
Repeat and make rest of the rice paper rolls.

To a non-stick pan on medium-high flame, add in little oil to coat the bottom of the pan.
Once the oil is heated up, slide the rolls in, and let each rolls cook for 30 seconds on each side.
Transfer to a wire rack to cool.

Serve immediately with Peanut Dipping Sauce.
Labels: Vegetarian, Rice Paper Rolls, Fried, Mashed Potato, Mozzarella Cheese, Appetizer, Side Dish, Sunday Funday, Asian Cuisine, Vietnam

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