Hello HIVE friends in this community, today I will share a new recipe which honestly uses this ingredient which is still foreign to me. Namely the use of rice paper. And this is the first time I've used it because I'm really curious about this ingredient, whether the taste and use will be the same as the dumpling skin made from flour that I often use. To be honest, I'm actually afraid of failure and I only bought one pack of rice paper and I bought it when I went to Kuala Lumpur last week.

And to use this rice paper, I treat it the same as I treat spring roll skin in general, and I will fill this rice paper with various kinds of vegetables and I will make a simple recipe first so that I am not surprised by the results. However, when I took out this rice paper and tried to fold it, it turned out that the rice paper broke, and I believe it was because it was too stiff, so I tricked the rice paper. To find out how, see the recipe and how to make it below.

And the ingredients I need to make this rice paper recipe are:

1. 2 red onions 2. 1 clove of garlic 3. 2-3 green chili cloves. (You can use peppers if you don't want to use chilies.)

4. 100 grams of carrots

5. 20 grams of bean sprouts

6. 3 pieces of white mustard greens

7. Salt to taste, approximately ½ teaspoon. You can add more when correcting the taste if you want.

8. Rice paper.

9. a little celery and spring onions

The ingredients above, especially the types of vegetables used, can be added or subtracted or replaced according to taste and the amount of rice paper you want, but because this is the first time I am making this recipe, I only use a few ingredients so that no material ends up being wasted.

And the way I make rissole from rice paper is:

1.Wash all the ingredients used except salt and rice paper of course.

2. Then I sliced ​​the white mustard greens thinly and put them in the same container as the bean sprouts

3. The next step is that I coarsely grate the carrots and mix them in the same container too

4. Then I sliced ​​the celery leaves and spring onions and put them in the same container as the previous vegetables.

5. After I have executed all the types of vegetables, the next thing is that I grind the seasonings, namely shallots, garlic, chilies and salt, I grind them manually using a mortar, then after they are a little smooth, I mix them into the vegetables and I stir until evenly mixed and I correct the taste. .

6. After that, I took the rice paper one by one, then I smeared the surface of the rice paper with water so that the rice paper wasn't stiff, and remember to just spread it and spread it evenly over all surfaces.

7. Then I put in 1 tablespoon of the vegetables that had been mixed earlier and I rolled them up in rice paper, and so on until I ran out of vegetables and I only got 6 rolls of Rice Paper Risoles.

8. Next, I heated the olive oil in a Teflon and added the Risoles rice paper. Just a moment and I picked it up.

9. Rice paper risoles are finished.

Even though I can't make a perfect shape, I already know how it works. There are still a few more sheets of rice paper left and I will use them in the next recipe. And this time I can only rate the success rate of my recipe at 60 out of 100 because I think the shape is very ugly. But don't forget the taste. The taste is just right and like a vegetable salad. In the future, I will improve the way I use rice paper. What do you think about using rice paper, friends? Have you used it often? Send me suggestions and greetings from maytom, Indonesia