Yumiko Sakuma shares her versatile rice paper recipe that only has one required ingredient.
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It was an innovative friend who first introduced writer Yumiko Sakuma to the charms and ease of rice paper recipes. She now calls her own spin “whatever rolls,” a recipe that allows for any combination of ingredients, as long as you use rice paper. “You can personalize your rolls with a variety of proteins, spices, cheeses, grains, and more,” Sakuma tells Family Style. The result? The perfect appetizer tailored to your taste buds.
Ingredients:
- Shiso pestosome text
- A bunch of shiso, 20 or so shiso leaves plus any gree scraps (like bottoms of asparagus)
- ½ cup of olive oil
- 2 tablespoons of Parmesan cheese
- 1 clove of garlic
- ½ teaspoon of salt
- 2 tablespoons of pine nuts or walnuts
- 2 ears of corn
- Oil or butter
- ½ onion, finely chopped
- 1 piece of ginger, minced
- Mushroom
- Red cabbage
- Salt and pepper to taste
- Cayenne pepper or ichimi (chili pepper)
- Rice papers
- Water
Instructions:
- Mix shiso pesto ingredients in a food processor or blender and set aside.
- Boil the corn and cut the kernels off the cob.
- In a pan, heat your choice of oil or butter.
- Add the chopped onion and sauté until translucent.
- Add the corn kernels, minced ginger, chopped mushrooms, and red cabbage. Sauté for a few more minutes.
- Season with salt, pepper, and any additional spices like cayenne pepper or ichimi.
- Roll up ingredients, or any ingredients of your choice, in the rice paper rolls. Enjoy!