Rice paper wrappers filled with a thick spiced apple compote, folded into small parcels, and pan-fried until paper-thin, crackly, and delightfully chewy at the center.
Ingredients
- 8 pieces round rice paper wrappers
- 600 g baking apples such as Golden Delicious or Pippin
- 45 g light brown sugar
- 35 g unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
- 8 g cornstarch
- 3 tbsp sunflower oil
- 10 g powdered sugar
Method
- Peel and core the apples, then cut them into even 1/2-inch (1 cm) dice to ensure uniform cooking.
- Melt the butter in a skillet over medium heat (about 300°F / 150°C) for 2 minutes. Once it foams and smells lightly nutty, add the diced apples, light brown sugar, fine salt, ground cinnamon, vanilla extract, and lemon juice.
- Cook over medium heat, stirring regularly, for 12 to 15 minutes until the apples are tender and translucent, the juices have almost completely reduced, and your spatula leaves a clear trail on the bottom of the pan for at least 2 seconds.
- Sprinkle the cornstarch over the compote, stir vigorously, and cook over low heat for 2 minutes until fully thickened and glossy. Spread onto a wide plate and let cool and rest at room temperature for 30 minutes.
- Set out a clean, damp kitchen towel and a shallow bowl of lukewarm water (about 95°F / 35°C). Dip a sheet of rice paper for 5 to 10 seconds until pliable but still slightly firm, then lay it flat on the damp towel.
- Spoon a portion of the chilled compote onto the lower center of the sheet. Fold the bottom edge up over the filling, fold in both sides, and roll upward snugly into a flat parcel, pressing out any trapped air. Repeat to assemble all 8 turnovers.
- Brush all sides of the turnovers thoroughly with sunflower oil.
- Heat a nonstick skillet over medium-low heat (about 320°F / 160°C). Arrange the turnovers seam-side down without crowding or touching, and cook for 4 to 5 minutes until the bottoms are deeply golden, rigid, and sizzling gently.
- Gently flip the turnovers with a spatula and cook the second side for 4 to 5 minutes more, until the shell is blistered, evenly browned, and crisp to the touch.
- Transfer the turnovers to a wire rack and let rest for 5 minutes so steam can vent and the crust can set. Dust with powdered sugar just before serving warm.
Nutrition
Per serving
- Energy
- 376.5 kcal
- Protein
- 1.56 g
- Carbohydrate
- 53.54 g
- Fat
- 18.81 g
- Fibre
- 4.3 g
- Calcium
- 18.59 mg
- Iron
- 0.21 mg
- Magnesium
- 6.33 mg
