Chewy and Spicy Rice Rolls: A Rice Paper Recipe
Follow Along: Easy Rice Roll (Bapsundae) Recipe
Inspired by a recipe from Mankye Recipe, I’ve made my own version of rice rolls! Using rice paper creates a wonderfully chewy texture, and the spicy seasoning adds a delicious kick. This dish is perfect as a snack for kids or as an accompaniment to drinks for adults. It’s a unique dish that’s perfect for any occasion!
Rice Roll Filling Ingredients- 2 servings of cooked rice (warm)
- 50g glass noodles
- 1/2 green onion
- 1/4 onion
- 30g carrot
- 2 Korean green chilies (Cheongyang peppers)
- 1 red chili
- 30g minced beef
- 1 egg
Beef Marinade- 0.5 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin)
- Pinch of black pepper
Rice Filling Seasoning- 1 egg
- 1 Tbsp starch (cornstarch or potato starch)
- 1 Tbsp sesame oil
- 0.5 Tbsp sesame seeds (crushed)
- Pinch of black pepper
- 1 tsp salt
- 0.5 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin)
- Pinch of black pepper
Rice Filling Seasoning- 1 egg
- 1 Tbsp starch (cornstarch or potato starch)
- 1 Tbsp sesame oil
- 0.5 Tbsp sesame seeds (crushed)
- Pinch of black pepper
- 1 tsp salt
Cooking Instructions
Step 1
First, prepare the glass noodles. Boil 50g of glass noodles in water for about 5 minutes until they turn transparent. Drain them, rinse under cold water to make them chewier, and then finely chop them.
Step 2
Prepare the vegetables. Wash and finely chop the green onion, onion, carrot, Korean green chilies, and red chili. You can remove the seeds from the chilies to adjust the spiciness.
Step 3
Marinate the minced beef. Add 1 Tbsp of cooking wine, 0.5 Tbsp of soy sauce, and a pinch of black pepper to the minced beef and mix well. This step helps remove any gamey smell and enhances the flavor.
Step 4
Heat a pan with a generous amount of vegetable oil. Add the chopped green onions and stir-fry until fragrant. Sautéing the green onions first will add a wonderful aroma.
Step 5
Once the green onions are fragrant, add the chopped onion and stir-fry until translucent. Then, add the chopped carrots and cook together. Season with 1 tsp of salt and a pinch of black pepper. Finally, add the chopped Korean green chilies and red chilies and stir-fry briefly to keep them slightly crisp and to release their spicy aroma.
Step 6
Push the sautéed vegetables to one side of the pan. Add the marinated minced beef and cook until browned. Once the beef is cooked, mix it well with the vegetables. This blending of ingredients will create a delicious filling.
Step 7
In a large bowl, combine the 2 servings of warm cooked rice, the chopped glass noodles, and the sautéed vegetables and beef.
Step 8
Add 1 egg, 1 Tbsp starch, 1 Tbsp sesame oil, 0.5 Tbsp crushed sesame seeds, a pinch of black pepper, and 1 tsp salt to the bowl. The starch will help bind the ingredients together.
Step 9
Mix all the ingredients thoroughly, using a spoon or your hands, until well combined and a cohesive filling forms. Ensure the consistency is not too wet.
Step 10
Now it’s time to work with the rice paper. Prepare a bowl of lukewarm water.
Step 11
Briefly dip a sheet of rice paper into the lukewarm water and immediately remove it. Be careful not to soak it for too long, as it can tear easily.
Step 12
Place the slightly damp rice paper flat on a clean surface or cutting board.
Step 13
Overlap three sheets of rice paper without leaving any gaps. (If you have square rice paper, two sheets might suffice. Using three sheets with round rice paper ensures it’s sturdy and won’t tear.)
Step 14
Place a long portion of the prepared rice roll filling at the bottom edge of the layered rice paper, closest to you. Don’t overfill, as it will be difficult to roll.
Step 15
Starting from the bottom edge, roll the rice paper tightly over the filling, like making a kimbap roll.
Step 16
Fold in the sides of the rice paper inwards to prevent the filling from escaping, and then continue rolling tightly.
Step 17
Continue rolling until you have a neat, compact roll, resembling a coil or a ‘dondurma’ shape. Ensure it’s rolled tightly to maintain its shape.
Step 18
Heat a generous amount of vegetable oil in a pan over medium-low heat. It’s important to control the heat; if the oil is too hot, the rice paper can burn quickly.
Step 19
Place the formed rice rolls into the pan and cook over medium-low heat, turning them frequently until they are golden brown on all sides and cooked through. They will be even more delicious when the exterior is slightly crispy.
Step 20
Voila! Your crispy-on-the-outside, chewy-and-spicy-on-the-inside rice rolls are ready. Doesn’t it look appetizing? Enjoy your delicious creation!
