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Baked Rice Wrapper Rolls with Peanut Wasabi Sauce

Posted by vivnidhi on June 24, 2008

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Baked Rice Wrapper Rolls with Peanut Wasabi Sauce

No, I have not told you the entire recipe in the title:). More to it;) , I am telling you…..you will have to read the whole post for the recipe. OK, on to the topic, fresh spring roll wrappers are widely available at Oriental stores. These are predominantly Vietnamese & Thai, I believe. These use the rice based wrapper (Banh Trang: Vietnamese) and it is served fresh and generally not fried. There is a tapioca variety as well and well! I ended up with one which had both rice and tapioca starch:). So these rice wrappers do not need a lot of cooking , just slip in hot water and they are ready. 2 good recipes I found for them are Vegetarian and with shrimp. BUT, in our house, the husband is not particularly fond of the fresh ones.

So, now I had rice wrappers AND Wasabi paste ( about to expire in August, cause I got it at Thanksgiving;) ) and I had to make something before all of this went waste…………I KNOW. Then Kay announced Think Spice, think Wasabi event, brainchild of Sunita. I knew I was going to make something sooner than later. My first stint with wasabi were the wasabi peas which I fell in love with. Then I first used them in these won tons…………of course mine were filled with Tofu and the Husband’s were imitation crabmeat.

I have not had the courage to make sushi yet……..looking forward to some great ideas at the Think spice event. So, to make full use of the stock in my pantry, I baked the rice wrapper rolls and made a sauce with wasabi.They turned out deliciously crunchy , heavenly with the peanut wasabi sauce.

The Recipe:

For the Rice Wrapper Rolls:

  • Rice wrappers 25 sheets
  • Nutrela granules 1 cup, soaked in salted water and drained
  • Garlic 2 cloves minced
  • Ginger 1″ piece minced
  • Green beans 1/2 cup french cut or julienned
  • Carrot 1 cut lengthwise matchsticks
  • Red bell pepper 1 julienned
  • Napa cabbage 1/4 cup sliced thin
  • Cilantro/ coriander leaves 1/4 cup
  • Oil 2 tsp.
  • Soya sauce 1 Tbsp.
  • Rice Wine Vinegar 1 Tbsp.
  • Black pepper powder 1 tsp.
  • Salt to taste

For the Wasabi Peanut Sauce:

  • Garlic 2 cloves minced
  • Peanut butter 2 Tbsp.
  • Soya Sauce 3 Tbsp.
  • Sugar 1 tsp.
  • Wasabi 2 tsp.
  • Sambal Oelek/ red chili paste 1 tsp.
  • Water 2 Tbsp.

Since I made this recipe up, the vegetables can be varied as per one’s liking.  Heat the oil in a wok and add ginger and garlic. Saute for 30 seconds and then add the carrot, green beans and bell pepper. Saute further for a couple of minutes and then add cabbage. Stir fry further for a minute and then add the rest of the ingredients. Mix well. Preheat the oven to  400 degrees F.

Heat 2 cups of water in  pan and put off the heat. When the water temperature becomes tolerable, dip each rice wrapper in it , turn and dip the side you were holding and spread it on a plate.

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Then put  about 1 Tbsp of filling and fold and roll as shown below.

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Spray a little oil on aluminum foil and place the rolls on them. Spray some oil on the rolls as well and they all go in the oven. Bake for about 15 minutes and then broil for another 2-3 minutes. When they are crisp all over , take them out of the oven.

Mix all the sauce ingredients and the peanut wasabi sauce is ready. Tastes great with the rolls. In fact, the sauce is so good, tastes great on plain rice noodles or even boiled eggs.

This recipe is on its way to Sangeeth for the eat healthy….. protein rich event as well. Rice vermicelli could also be used in  the rolls but I chose nutrela cause it’s full of protein and delicious too.

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7 Responses to “Baked Rice Wrapper Rolls with Peanut Wasabi Sauce”

  1. really healthy one..creative recipe too
    Thanks Divya, the protein in the nutrela makes it really good:)

  2. Looks great!
    Thanks:)

  3. notyet100 said

    looks yummy nd tasty too,..
    Thank you:)

  4. Srivalli said

    nidhi..thats really awesome girl..you have wasabi in store!!..great..amazing to see such recipes using that spice!..and that hand is it yours or son?>..heheh
    Hey Srivalli, when it comes to stuff for kitchen pantry, I stock up a lot………and then worry forever to finish it before it goes bad:). My son likes to put his hand in between every time I take a picture, I hate it when he does that, but later on, the pic looks cute with his hand in there and I end up posting it. This time round tho, it was hot water so that hand’s mine;). You are really charged up these days, ……….with a new post almost every day:)).

  5. Rashmi said

    Cool ! Baking these rolls is a neat idea, as a lot of people like my hubby dont enjoy the raw taste of soaked wrapper. Thanks for showing it works out well:)
    Hey Rashmi, yeah! baking makes the wrappers crisp. Its the same with me, the husband here too does not like the fresh salad wrappers.

  6. sangeeth said

    nice entry dear…thanks
    Looking forward to the round-up Sangeeth!

  7. Although raw fish is most commonly used in sushi, many people are afraid to eat raw fish. According to numerous reports, eating raw fish can cause different types of parasites or intestinal worms which cause people to become ill. However, if raw fish is properly frozen and inspected before serving, the actual risk of illness from sushi is very, very slim.

    sushi ingredients

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