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Rice Paper Kimbap
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| Rice Paper Kimbap |
Rice paper kimbap is a
creative twist on traditional Korean kimbap, using Vietnamese rice paper
instead of seaweed. This fusion wrap is filled with seasoned rice and fresh
ingredients like vegetables and proteins. It’s a light, gluten-free option
that’s both colorful and easy to make, perfect for a healthy meal idea!
Ingredients
- 6 small rice papers
- some pickled radishes
- 3 oz spinach
- ½ carrots
- 4 eggs
- 8 crab sticks
- 2 fish cakes
- 1 bowl rice
- A bit salt and sugar
- some sesame oil
- 1/2T soy sauce
Instructions
Add salt to boiling water
and blanch spinach for 1 minute. Cool spinach in cold water, drain, and squeeze
out water. Season spinach with 2 pinches of salt and 1/2 tablespoon of sesame oil.
Tear crab sticks. Thinly slice fish cakes, carrots, and pickled radish.
Heat half a tablespoon of
oil in a pan, add carrots and a pinch of salt, and stir-fry for 1 minute.
Add 1 tablespoon of oil,
fish cakes, 1/2T of soy sauce, and 1T honey or corn syrup to the pan; stir-fry
for 1 minute.
Beat 4 eggs with a pinch of
salt. Lightly oil a preheated pan, pour in eggs, and cook on low for 1 minute;
flip and cook 30 seconds. Let eggs cool, then slice thinly.
All the kimbap ingredients
are ready.
Mix a bowl of rice with salt
and sesame oil.
Spread rice evenly on rice
paper. Add a bit of each kimbap ingredient. Fold and roll tightly. Brush with
sesame oil and then slice it.
Healthy and delicious rice
paper kimbap is done!
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| Rice Paper Kimbap |
- You can also use ham instead of crab sticks.
- Brushing with sesame oil for flavor and to prevent sticking. This also maintains texture and taste.
Watch Here How To Make It
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