Yumiko Sakuma shares her versatile rice paper recipe that only has one required ingredient.

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!