Chinese Takout Recipe Using Hoisin Sauce Beef Rice Paper Rolls
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Jeeca - - October 22, 2021
- - 10:56 am
Rice Paper Boats with Hoisin Meat Filling
These are a delicious finger food or appetiser to enjoy. The rice paper are cooked to a crisp to creates crispy rice paper boats and topped with plant-based meat seasoned with hoisin sauce. These are inspired by Chinese lettuce wraps or San choy bow.
THE INSPIRATION: CHINESE LETTUCE WRAPS
This recipe's inspired by Chinese lettuce wraps or San choy bow that we love to make at home with ice lettuce cups and a 'meat' filling, finished by my mom's hoisin sauce. It's a great started during meals, and great for sharing too. This version uses rice paper boats that are fried to a crisp!
IMPORTANT NOTES
Prepare the filling before you make the rice paper boats—this way you can immediately scoop it over the rice paper and enjoy it while crispy.
Don't scoop over the filling until ready to enjoy because the sauce can soak into the rice paper boats and cause these to get soggy
THE FILLING
WHAT YOU'LL NEED:
- Neutral oil for sautéing
- carrot diced
- bell pepper diced
- onion diced
- plant-based ground meat/minced , or mushrooms (see recipe notes)
- hoisin sauce , or more to taste
- sugar optional for sweetness
Full detailed recipe is below!
PREPARE THE HOISIN MEAT FILLING:
- Heat a medium sized pan or wok over medium heat. Once hot, add in some neutral oil.
- Sauté the carrot, bell pepper, and onion for 3-4 minutes over medium heat until the carrot is tender.
- Add in the plant-based ground and season with hoisin sauce and sugar, if desired. Mix well and cook for a few more minutes.
- Turn off the heat and set aside.
RICE PAPER
- Cut your rice paper into 6-8 triangles. My rice paper are 22-cm (8.5-inches) in diameter and I cut them into 8 wedges/triangles.
FRYING THE RICE PAPER
- Heat your pan or wok. Once hot, add in oil enough to completely submerge the rice paper. Allow the oil to heat up until it's around 380F/195C. To test out the heat, you can add a small piece or rice paper. It should immediately sizzle and turn white when placed in the oil.
- Once the oil is very hot, add in 3-4 rice paper triangle/wedges at a time and cook for 3-5 seconds. It'll very quickly curl up and turn white. Remove the rice paper from the oil and strain any excess oil. Make sure not to overly crowd the crispy rice paper in your strainer so these stay crisp.
- Repeat this for the rest of the rice paper.
OTHER OPTION: MICROWAVE
- Place the rice paper or a few pieces (depending on how many you can fit) on your plate. But make sure they're not overlapping. You can place the rice paper side by side but don't stack them!
- Microwave for 30-60 seconds, depending on your microwave. There'll be a trial and error for first few batches until you figure out the perfect duration to cook yours. Mine is around 35-40 seconds.
- After cooking, allow the chips to cool at room temperature. Don't cover them so they stay crisp.
- To enjoy, you can sprinkle your seasoning/powder of choice! You can also break these apart into smaller pieces and top with the filling.
- Some notes/tips: Some rice papers won't completely puff up. This depends on the spot it is in the microwave and the amount of heat directed at itEven if some parts of the rice paper don't puff up, they're still crispy!
SERVE AND ENJOY
- Scoop a generous amount of the filling and enjoy with the rice paper boat. I recommend to only scoop over the filling over 1 piece at a time and enjoy it immediately.
- Allowing the filling to sit on the rice paper boat will cause it to get soggy. I do not recommend preparing it the same way I did in my plate that I photographed (it was just for photo purposes! haha).
Crispy Rice Paper Boats with Hoisin Minced 'Meat' Filling
These are a delicious finger food or appetiser to enjoy. The rice paper are cooked to a crisp to creates crispy rice paper boats and topped with plant-based meat seasoned with hoisin sauce. These are inspired by Chinese lettuce wraps or San choy bow.
Ingredients
Filling
- Neutral oil for sautéing
- 1/2 small carrot diced
- 1 small bell pepper diced
- 1 small onion diced
- 200 g plant-based ground meat/minced , or mushrooms (see notes)
- 2-3 tbsp hoisin sauce , or more to taste
- 1 tbsp sugar optional for sweetness
Rice Paper Boats
- 2-3 sheets round rice paper cut into 6 or 8 triangles (mine were 22cm/8.5" in diameter)
- Neutral oil for frying
Other Option
- Fresh lettuce
To Serve
- Chopped scallions for garnishing
Instructions
Filling
-
Heat a medium sized pan or wok over medium heat. Once hot, add in some neutral oil.
-
Sauté the carrot, bell pepper, and onion for 3-4 minutes over medium heat until the carrot is tender.
-
Add in the plant-based ground and season with hoisin sauce and sugar, if desired. Mix well and cook for a few more minutes.
-
Turn off the heat and set aside.
Rice Paper Boats
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If using rice paper, follow the steps below. If you're using lettuce then feel free to scoop over the filling and enjoy!
Microwaving rice paper steps is down below as well.
-
Cut your rice paper into 6-8 triangles. My rice paper are 22-cm (8.5-inches) in diameter and I cut them into 8 wedges/triangles.
-
Heat your pan or wok. Once hot, add in oil enough to completely submerge the rice paper. Allow the oil to heat up until it's around 380F/195C. To test out the heat, you can add a small piece or rice paper. It should immediately sizzle and turn white when placed in the oil.
-
Once the oil is very hot, add in 3-4 rice paper triangle/wedges at a time and cook for 3-5 seconds. It'll very quickly curl up and turn white. Remove the rice paper from the oil and strain any excess oil. Make sure not to overly crowd the crispy rice paper in your strainer so these stay crisp.
-
Repeat this for the rest of the rice paper.
To Enjoy
-
Scoop a generous amount of the filling and enjoy with the rice paper boat. I recommend to only scoop over the filling over 1 piece at a time and enjoy it immediately.
Allowing the filling to sit on the rice paper boat will cause it to get soggy. I do not recommend preparing it the same way I did in my plate that I photographed (it was just for photo purposes! haha).
Microwaving the Rice Paper
-
Place the rice paper or a few pieces (depending on how many you can fit) on your plate. But make sure they're not overlapping. You can place the rice paper side by side but don't stack them!
-
Microwave for 30-60 seconds, depending on your microwave. There'll be a trial and error for first few batches until you figure out the perfect duration to cook yours. Mine is around 35-40 seconds.
-
After cooking, allow the chips to cool at room temperature. Don't cover them so they stay crisp.
-
To enjoy, you can sprinkle your seasoning/powder of choice! You can also break these apart into smaller pieces and top with the filling.
-
Some notes/tips:
Some rice papers won't completely puff up. This depends on the spot it is in the microwave and the amount of heat directed at it
Even if some parts of the rice paper don't puff up, they're still crispy!
WATCH Video
Notes
Rice Paper Boats
- The rice paper are fried so they will be quite greasy after cooking. Make sure to keep them laid on a plate after draining the oil so they don't sog.
- You can use leftover rice paper coats and break it apart into smaller pieces, add seasoning/powder of your choice, and enjoy these as rice chips!
- You can also use lettuce if you're opting for a lower carb and quicker option.
Filling
- Prepare the filling before you make the rice paper boats —this way you can immediately scoop it over the rice paper and enjoy it while crispy
Plant-based meat/Mince
- You can also use rehydrated TVP or texturised vegetable protein.
- Another option is to use a mix of finely diced mushrooms or crumbled extra firm tofu. For the tofu, you'll need to cook this down longer for it to resembled minced "meat" as the water dries up as it cooks.
Serving
- Don't scoop over the filling until ready to enjoy because the sauce can soak into the rice paper boats and cause these to get soggy
NUTRITIONAL INFO
Serving: 2 pieces | Calories: 81 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 224 mg | Potassium: 106 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 775 IU | Vitamin C: 33 mg | Calcium: 15 mg | Iron: 1 mg
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Hello there!
I'm Jeeca, a 24-year old vegan who's passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian food inspired by those I grew up enjoying.
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