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Roasted U.S. Russet Potatoes Rice Paper Rolls

Savor the fusion of flavors with our roasted U.S. Russet Potatoes Rice Paper Rolls. Featuring crispy roasted potatoes wrapped in delicate rice paper, these rolls are filled with fresh vegetables like carrots, cucumber, and bell pepper, and accented with cilantro. Served with a savory soy-ginger dipping sauce.

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Potato Type: Russet
Prep Method: Roasted

Dish

Snack

Prep Time

30 Mins

Cook Time

10 Mins

Serving

Serves 4

Description

Savor the fusion of flavors with our roasted U.S. Russet Potatoes Rice Paper Rolls. Featuring crispy roasted potatoes wrapped in delicate rice paper, these rolls are filled with fresh vegetables like carrots, cucumber, and bell pepper, and accented with cilantro. Served with a savory soy-ginger dipping sauce.

Ingredients

+

For the Roasted Potatoes

  • 2 large U.S. Russet potatoes, peeled and julienned
  • 15ml olive oil
  • 5gm salt
  • 3gm black pepper
  • 5gm garlic powder
  • 5gm paprika
  • 3gm dried thyme
+

For the Rice Paper Rolls

  • Rice paper sheets (about 8-10)
  • 100gm shredded carrots
  • 100gm cucumber, julienned
  • 100gm red bell pepper, julienned
  • 50gm mint leaves
  • 100gm lettuce leaves, torn into small pieces
+

For the Dipping Sauce

  • 60ml soy sauce
  • 15ml rice vinegar
  • 15ml honey
  • 5ml sesame oil
  • 5gm grated ginger
  • 1 clove garlic, minced
  • 3gm chili flakes

Preparation

Roasting the U.S. Russet Potatoes:

  1. Preheat the air fryer to 220°C.
  2. In a large bowl, toss the diced U.S. Russet potatoes with olive oil, salt, pepper, garlic powder, paprika, and thyme.
  3. Spread the potatoes evenly on a baking sheet lined with parchment paper.
  4. Roast in the air fyer until golden brown and crispy, flipping halfway through for even cooking.
  5. Remove from the oven and let them cool slightly.

Preparing the Rice Paper Rolls:

  1. Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 5-10 seconds until it softens.
  2. Place the softened rice paper on a clean, damp kitchen towel or cutting board.
  3. Arrange a small amount of roasted potatoes, shredded carrots, cucumber, bell pepper, mint, and lettuce on the lower third of the rice paper.
  4. Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top to enclose the filling completely.
  5. Repeat with the remaining rice paper sheets and fillings.

Making the Dipping Sauce:

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Add chili flakes
  2. Adjust seasoning to taste.

Serving:

  • Serve the rice paper rolls with the dipping sauce on the side.

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Chef Audee Cheah

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