Stuffed Rice Paper Pancakes: so simplified, so good !
I always tend to simplify everything that can be simplified. Making things complicated never brought anything to higher ground. Except egos. Since I find wrapping moist rice papers complicated because it is so sticky and easily dropped and torn, I thought how simple it would be to stuff one with the filling and cover with another one, press the edges and bake it just like pancakes. And : here is the result: Stuffed Rice Paper Pancakes.
There is another thing that I find complicated ( if any of you have simple solution, please let me know ): when I have to submerge the rice papers into the water, what I get is something similar to Flubber ( do you remember the movie ?) ; the only difference is that it is not green but pale white …
So, I decided to wet two tea towels and place rice papers between them, taking care that smooth side is down :
Also, after you spread the filling over the papers, the edges are easily kept together since the rice paper is sticky when wet and I used it as an advantage, too.
If you are skilled with rice paper dishes, you can also make several layers of tea towels and rice papers to speed the process so you just remove tea towels one by one and fill one paper, cover it with another and repeat the process. Since my kitchen is small and I decided to fry one by one I did not have to hurry that much.
Here are the ingredients for filling :
It was a slow food gathering, after all, and I had enough time to take photographs and eat and drink when the others have occupied the kitchen to prepare the dessert. Here is another photo :
Stuffed Rice Paper Pancakes
- 14 Rice Papers
- 1 Tbsp sunflower oil + 1 cup minced beef + salt and ground black pepper to taste
- 1 cup canned button mushrooms drained, sliced
- ½ cup sushi rice or any other medium grain rice ; when boiled, makes 1 ¾ cup
- 1 Tbsp cilantro leaves chopped
- 1 ½ cup crab meat Surimi, , precooked for 45 seconds max., finely sliced
- 1 tsp lemon juice
- 2 eggs
- 1 tsp soy sauce
- Salt and ground black pepper to taste
- 2 -3 drops of oil for every pancake
- Pineapple slices and chopped fresh cilantro leaves to garnish
In a frying pan, fry beef with oil and salt and ground black pepper until lightly brown.
In a medium sized pot, boil rice for 11 minutes. You will get 1 ¾ cup of rice, when drained.
In a bowl, using spatula, combine eggs, rice, beef, cilantro leaves, lemon juice, soy sauce, salt and ground black pepper to taste. At the end add crab meat and gently combine.
Wet two clean tea towels. Lay one on a working surface and place two rice papers ( smooth side down) on, one next to the other.
Sprinkle with water, lay the other wet tea towel on both of the rice papers and leave for 10 minutes so the rice papers soak the water.
Spread 3 Tbsp of filling on the top, leaving ½ inch free space all around the paper.
Cover with the second rice paper and stick the edges using your fingers.
Put 2 – 3 drops of oil on the frying pan large enough so the pancake fits into it and warm the pan on the stove.
Fry on both sides for 2 – 3 minutes or until golden.
Repeat the steps 4 to 9.
Gently take the pancake out, cut to halves and serve with pineapple and chopped cilantro leaves to taste.