Actually, I'm quite sure that is exactly what
the brown rice wrappers in my cupboard were thinking before I used them to make these summer rolls.
Not exact matches
Savoy cabbage becomes a
wrapper for a fragrant mix of beef, pork, herbs, and nutty
brown rice.
Rice Wrappers (I used
Brown Rice but use white if you like) and prepped according to package directions (warm bowl of water)
ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup
brown sugar 1 tablespoon
rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker
wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)
Though white
rice paper
wrappers make for prettier spring rolls, I also love using
brown rice paper
wrappers for added nutrition.
I must say that
brown rice tortillas have become my go - to store - bought «sandwich
wrapper,» though i'd sure like some variety