Vegetarian Rice Paper Rolls with Buffalo Milk Curd
These light and refreshing vegetarian rice paper rolls are filled with sautéed mushrooms, crisp vegetables, and topped with creamy buffalo milk curd infused with flavorful sesame oil. Perfect as a healthy appetizer or snack.
ingredients
- 8 round rice paper sheets
- 2 cups mixed mushrooms, sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1/2 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 1/2 cup buffalo milk curd
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp agave syrup
- 1 tbsp rice vinegar
- 1/4 tsp red pepper flakes
- Salt and black pepper, to taste
- 1 tbsp sesame seeds, for garnish
steps
- 1.
In a skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes or until they are tender and golden brown. Season with salt and pepper to taste.
- 2.
In a small bowl, whisk together the buffalo milk curd, 1 tablespoon of sesame oil, soy sauce, agave syrup, rice vinegar, red pepper flakes, salt, and black pepper until well combined. Set aside.
- 3.
Fill a large shallow dish with warm water. Dip the rice paper sheets in the water for 10-15 seconds or until they are soft and pliable. Transfer to a clean kitchen towel and pat dry.
- 4.
On each rice paper sheet, arrange the sautéed mushrooms, mixed vegetables, and fresh herbs in the center. Fold one side of the rice paper over the filling, then fold in the sides, and roll tightly to create a neat package. Repeat with the remaining rice paper and filling.
- 5.
Serve the rice paper rolls with buffalo milk curd dip on the side. Garnish with sesame seeds.
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