Grilled Rice Paper Roll with Millet and Tofu
I love using grains, such as millet, as a filling for rice paper rolls. It makes a rice paper roll become a substantial entrée. I also enjoy eating the filling by itself. It’s like having light fried rice without frying it!
- 1½ teaspoons dried shiitake mushrooms*, soaked in 1 cup water (keep the water for cooking)
- ½ cup millet, washed 1 teaspoon sea salt 150g (5oz) firm tofu
- 60g (2oz) snow peas, julienned
- 25g (¾oz) pickled ginger, julienned
- 8 x rice paper sheets
- 2 teaspoons neutral oil for frying
- Dipping sauce ingredients
- Creamy sesame sauce
- 1 tablespoon hulled tahini
- 1 tablespoon miso
- 1 tablespoon rice vinegar
- 1 tablespoon water
- Soy vinegar
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
Gluten free option: For a gluten-free option, use tamari instead of soy sauce. Substitute barley miso for rice miso, as barley contains wheat.
Tip: If you can’t find millet, you could also use quinoa.
- Slice the shiitake mushroom (keep all the soaking water for cooking).
- To cook millet, place the millet, sliced mushroom, salt and 1 cup of mushrooms in soaking water (you may need to add more water to make up one cup). Mix well. Break the tofu by hand and add to the pot. Place the lid on and bring to the boil over a high heat; then reduce to a low heat and cook for 15 minutes. Turn off heat and leave for 10 minutes. Mix well.
- Place the millet into the bowl and add snow peas and ginger and mix well.
- Wet the rice paper with lukewarm water and place the millet and begin to roll (see rice paper rolling images for Fresh Rice Paper Rolls).
- Heat the frying pan with oil over a medium heat and place in the rolls, one by one.
- Cook until golden, then turn and cook on other side.
7.To make the dipping sauces, mix each set of ingredients together. Serve with dipping sauces.
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