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

Check out all the wonderful Vietnamese recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Vietnam.

• Sneha's Recipe: Fried Cheese & Potato Rice Paper Wraps 
• Culinary Cam: Muc Nhoi Thit, Bánh Mì Xíu Mai, and Other Favorites 
• Amy's Cooking Adventures: Pork Spare Rib Soup with Potatoes & Carrots (Canh Sườn Khoai Tây Cà Rốt) 
• A Day in the Life on the Farm: Vietnamese Baked Chicken

Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2 
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set,  Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.  

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper. 

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
• Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
• Shrimp Rice Paper Rolls from Making Miracles
• Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
• Thai Chicken Summer Rolls from Food Lust People Love
• Vegan Summer Rolls from Mayuri's Jikoni

Fruity Rice Paper Rolls#Foodieextravaganza

In Foodie Extravaganza group we celebrate food holidays wherein we cook and bake together with the same ingredient or theme each month. 

This month's theme is National Fruit & Vegetables , our host of the month is Ellen Folkman and my recipe is Fruity Rice Paper Rolls.

Ingredients
10 Rice Paper Wraps
For the filling
1 Apple - sliced
2 Kiwifruits - sliced
10 - 12 Black Grapes - cut into two
1/2 Cup Pomegranate
2 Oranges - sliced
Can use any fruits or sprouts to of your choice

For the Dipping Sauce

2 Tablespoons Lime juice
4 Tablespoons Honey 

Method

In a bowl mix fruits, sugar and a tablespoon of lime juice and keep aside. 

To make the wraps 

Fill a large deep plate  with water  and completely dip your rice paper for 5 seconds, until slightly soft, carefully take it out and dry with kitchen towel Remove it carefully and place on a dry surface (marble/mat).

Arrange the fruits as you desire. Drizzle with honey and lime dressing 

fold it like a spring roll (in pic)

 Sealing the sides tightly. When done rolling, I recommend letting it sit for a bit, so the rice paper dries. I find it tastes better. 

Serve with honey and lime dipping sauce. Enjoy!!!
Labels: Foodie Extravaganza Party, Vegetarian, Fresh Fruits, Rice Paper, Healthy, Honey, Gluten free, Sweets & Desserts