Doubled strips of rice paper, dipped in a soy, maple, smoked paprika, and liquid smoke marinade, then baked until crisp, lacquered, and slightly mochi-like in the folds.
Ingredients
- 8 sheets round rice paper sheets for spring rolls
- 3 tbsp soy sauce
- 1 1/2 tbsp amber maple syrup
- 1 tbsp sunflower oil
- 1 tsp sweet smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp liquid smoke
- 1 pinch ground black pepper
- 1 pinch ground cayenne pepper
- 200 ml cold water
- 4 sprigs fresh chives
Method
- Preheat the oven to 190 °C convection and line a baking sheet with parchment paper. The sheet must be ready before wetting the rice paper, as it turns sticky very quickly.
- Combine the soy sauce, maple syrup, oil, smoked paprika, garlic powder, liquid smoke, black pepper, and cayenne pepper in a shallow bowl. Whisk for 30 seconds until you have a glossy, emulsified marinade that lightly coats the back of a spoon.
- Pour cold water into another shallow bowl. Dip one sheet of rice paper for 5 to 10 seconds, just enough to soften it without letting it go limp. It should remain easy to handle and still slightly firm in the center.
- Place a second sheet dipped for 5 to 10 seconds directly over the first and press gently with your fingers to adhere them together. This double layer creates the desired textural contrast: brittle edges with a slightly chewy center.
- Cut the doubled sheets into strips about 3 cm wide using kitchen shears. Make irregular strips but not too thin: if they are too narrow, they will burn before getting glazed.
- Coat each strip in the marinade on both sides for 3 seconds, then scrape off the excess against the rim of the bowl. The strip should be tinted and glossy, with no excess liquid that would prevent crisping.
- Arrange the strips on the baking sheet without touching. If some strips wrinkle, leave them as is for varied textures.
- Bake at 190 °C for 7 minutes, until the edges shrink, darken, and feel dry to the touch. Carefully flip the strips halfway through using fine tongs; they should start to sound like a flexible chip when they hit the pan.
- Continue baking at 190 °C for an additional 5 to 7 minutes, until the strips turn a glossy deep mahogany brown and become brittle around the edges.
- Let rest out of the oven on the warm baking sheet for 5 minutes. The rice paper finishes setting and reaches peak crispness as it cools; do not stack to prevent condensation buildup.
- Transfer to a wire rack or a cold plate. Scatter with minced chives right before serving for a fresh note that cuts through the salt and smoke.
Nutrition
Per serving
- Energy
- 243.9 kcal
- Protein
- 3.53 g
- Carbohydrate
- 40.93 g
- Fat
- 7.82 g
- Fibre
- 1.34 g
- Calcium
- 16.96 mg
- Iron
- 0.8 mg
- Magnesium
- 19.74 mg
