Easy & Delicious (EP. 3) ~ Vegan Crispy Rice Paper Rolls 簡單又美味 (第三集) 純素香脆米紙卷

Looking for a quick, delicious, and satisfying recipe using rice papers? These Crispy Rice Paper Rolls are a must-try! Perfect as a light lunch, a savoury snack, or a fun appetiser for your next gathering, they’re golden, crunchy, and packed with flavour.

想找一道快速、美味又滿足的料理嗎？這款香脆米紙卷你一定要試試！外皮金黃酥脆，裡面包著豐富的素餡。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

I had some frozen vegan filling left from my Vegan Mini Pan-Fried Buns recipe, and this turned out to be the perfect way to use it up. If you’ve saved some too, just defrost it overnight in the fridge. If not, you can either follow the simple filling recipe from my previous video (linked in the description box), or get creative with your own favourite plant-based ingredients.

These rolls are wonderfully versatile and a great way to use up leftover veggies, tofu, homemade seitan (vegan meat) or anything you enjoy. Pan-fried until crisp and golden.

Serve them hot with your favourite dipping sauce. I love mine with a mix of soy sauce, vinegar, sesame oil, syrup, and chilli sauce for an extra kick. 

我用了之前做素煎包時剩下、冷凍保存的餡料，退冰後正好派上用場。如果你冰箱裡也有存貨，可以直接使用；沒有的話，也可以參考我之前影片裡的素餡食譜，或者用自己喜歡的蔬菜、豆腐、自製素肉等隨意搭配。

這道米紙卷變化多端，既能善用剩餘的食材，又清爽不油膩。熱騰騰上桌，再配上自己最愛的醬汁：如醬油、醋、麻油、糖漿和辣醬，保證一吃就愛上！

Vegan Crispy Rice Paper Rolls

Ingredients (makes about 16 rolls):

16 sheets rice paper
3 sheets nori seaweed
Vegan filling of your choice (or see my Vegan Mini Pan-Fried Buns recipe)
Oil for pan-frying
Coriander, deseeded red chilli, toasted sesame seeds for garnish

Dipping sauce:

2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp vinegar
2 tbsp syrup
1–2 tbsp chilli sauce
1 tbsp chopped roasted peanuts
1 tbsp toasted sesame seeds
1 tbsp chopped coriander
1 tbsp deseeded red chilli

Method:

1. Prepare your favourite vegan filling, or follow my recipe for Easy & Delicious (EP.1) Vegan Mini Pan-Fried Buns. If you’ve saved a portion in the freezer, simply defrost it overnight in the fridge.
2. Mix all the dipping sauce ingredients in a bowl and set aside. Cut each nori sheet into 6 strips.
3. Set up a rolling station: place the filling, rice papers, and nori strips nearby. Use a wooden board (I used an upside-down tray), prepare a deep dish with cold water, and lightly brush a serving tray with oil.
4. Soak one sheet of rice paper in water for about 6 seconds, then shake off excess water and lay it on the wooden surface.
5. Place a nori strip in the centre of the rice paper. Add 2 tablespoons of filling on top and spread it evenly.
6. Fold in the two sides, then roll from the bottom up, wrapping tightly into a neat roll.
7. Repeat with the remaining rice papers until you have 16 rolls.
8. Heat a non-stick pan over medium heat with 2 tablespoons of oil. Pan-fry the first batch of 8 rolls until golden and crisp on all sides, turning frequently. Avoid overcrowding so they don’t stick.
9. Cook the second batch in the same way.
10. Garnish with sesame seeds, sliced red chilli, and coriander leaves. Serve hot with the dipping sauce.

Tip: A wooden surface works best for rolling, as it absorbs water and prevents the rice paper from sliding around, making the process much easier.

純素香脆米紙卷

材料（約 16 卷）：

16 張米紙
3 張紫菜片
喜愛的素餡（可參考我的素煎包食譜）
煎用油
香菜、去籽紅辣椒、熟芝麻作裝飾

蘸醬：

2 湯匙生抽
1 湯匙老抽
1 湯匙香油
2 湯匙醋
2 湯匙糖漿
1–2 湯匙辣醬
1 湯匙碎花生
1 湯匙熟芝麻
1 湯匙切碎香菜
1 湯匙去籽紅辣椒

做法：

1. 準備你最喜歡的素餡，或跟隨我的《簡單美味 EP.1 素煎包》食譜。如果之前冷凍保存過，提前一晚放冰箱冷藏解凍即可。
2. 將所有蘸醬材料混合在碗裡，備用。把每張紫菜切成 6 條。
3. 準備包卷工作區：把餡料、米紙和紫菜條放在旁邊，準備一塊木板（我用了倒轉的木托盤）、一個裝滿冷水的深盤，並在托盤上薄薄刷一層油。
4. 將一張米紙浸入水中約 6 秒，取出甩乾多餘水分，平放在木板上。
5. 在米紙中央放一條紫菜，舀 2 湯匙餡料鋪在上面。
6. 將兩側折疊，然後由下往上捲緊，包成卷狀。
7. 重複步驟，直至完成 16 卷。
8. 中火加熱不沾鍋，倒入 2 湯匙油，放入第一批 8 卷，煎至四面金黃香脆，不斷翻動避免黏在一起。
9. 第二批同樣方法煎熟。
10. 撒上芝麻、紅辣椒片和香菜葉裝飾。趁熱配上蘸醬享用。

小貼士： 木板能吸水，能讓米紙更穩定地貼合在表面，不易打滑，更方便包捲。