Name: Beijing Crispy Rice Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 8 wraps
Cuisine: Chinese
Ingredients: 6 eggs, scrambled and seasoned with ½ teaspoon salt and ¼ teaspoon pepper; 1 teaspoon chili paste; 1 cup coarsely chopped toasted peanuts or walnuts (optional); 2 cups napa cabbage, shredded (or bean sprouts, blanched); 1 large carrot, peeled, julienned and sprinkled with ½ teaspoon sugar; 8 fresh scallions, shredded; 2 tablespoons rice vinegar; 1 teaspoon cornstarch, slaked in ¼ cup water; 1 cup fresh cilantro leaves; 1 clove garlic, crushed and peeled; 1 teaspoon red hot chili paste; 2 tablespoons toasted sesame oil; 1 tablespoon soy sauce; 2 teaspoons sugar; 6 mushrooms, washed and sliced; ½ cup fresh mint leaves; 1 cup fresh Thai basil leaves; twenty-five 8½-inch-diameter rice paper wrappers; 6 large leaves Boston lettuce, shredded; 2 tablespoons hoisin sauce

Preparation info

Makes
8
wraps

Difficulty
Easy
Ready in
45 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

I ate this wonderful roll in a market in Beijing at a stand run by the young girl in the photograph, who made her pancakes in front of us. As I had bought a couple of her pancakes, she allowed me to photograph her.

Ingredients

Dipping Sauce

1 clove garlic, crushed and peeled
1 teaspoon cornstarch, slaked in ¼

Method

To make the dipping sauce, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat. Remove from heat, transfer to a small serving bowl and set aside.
To make the rolls, divide the mushrooms, lettuce, carrot, cabbage, eggs, herbs, scallions and nuts into 8 equal portions.
To prepare the wrappers, fill a shallo

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Ingredients

Dipping Sauce

Method

Part of