Crispy Rice Paper Dumplings with Unagi Sauce
Difficulty: Medium | Makes: 2 servings
This at home show stopping dish will transform kitchens into culinary destinations. Texture, flavor, authenticity- this recipe has all the flavors! Recipe by Philippe Trinh @whiskeyandbooch
Crispy Rice Paper Dumplings
- Rice paper sheets
- Nori sheets
- Sushi rice, cooked
- Filling of your choice (avocado, cooked eel, sushi grade salmon, or cucumber, tofu, etc.)
- Homemade Unagi sauce
Ungai Sauce
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/3 cup sake
- 3 tablespoons sugar
- 2 tablespoons Roland® Vegan Oyster Sauce (our secret ingredient for that extra umami kick (available on Amazon)
Directions
Crispy Rice Paper Dumplings
- Prepare Rice Paper: Dip a rice paper sheet in warm water for a few seconds until it softens, lay flat on plate
- Layer Ingredients: Place a nori sheet on top of the rice paper, add a scoop of sushi rice and your chosen filling
- Drizzle Sauce: Generously drizzle the Unagi sauce over the fillings
- Roll: Roll the rice paper tightly around the filling, folding in the sides as you go
- Crisp: Heat a non-stick pan over medium-high heat. Place the rolled dumplings in the pan, sear until crispy and golden brown on all sides
- Serve: Remove from the pan and let cool slightly before serving drizzle with additional Unagi sauce if desired
Unagi Sauce
- Combine Ingredients: In a small saucepan, combine soy sauce, mirin, sake, sugar, and oyster sauce
- Simmer: Bring to a simmer over low-medium heat, stirring occasionally
- Thicken: Let the sauce simmer for 10-15 minutes until it thickens and reduces to a rich, glaze-like consistency
- Cool: Remove from heat and let it cool, the sauce will thicken further as it cools
