Rice paper envelopes with minced meat and potatoes
4 servings
60 minutes
Rice paper envelopes with minced meat and potatoes are a delicate combination of a crispy shell and juicy, aromatic filling. This recipe draws inspiration from Chinese cuisine, where rice paper is used to create light and appetizing snacks. Mashed potatoes enriched with butter and milk give the filling tenderness, while fried minced meat adds rich flavor. Wrapped in thin sheets of rice paper, the envelopes become airy and acquire a golden crust when fried in olive oil. They are best served hot with sour cream that complements the dish with a light tanginess. These envelopes make an excellent snack or standalone dish, delighting with their taste and interesting texture. The simplicity of preparation and harmonious combination of ingredients make them an ideal choice for a cozy dinner or original treat.
1
Prepare the puree: boil potatoes in salted water until cooked, mash them, adding butter and milk.
- Potato: 800 g
- Butter: 20 g
- Milk: 200 ml
- Salt: to taste
2
Fry the minced meat in olive oil, season with salt and pepper.
- Minced meat: 500 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Put the minced meat into the puree and mix.
- Minced meat: 500 g
- Potato: 800 g
4
Pour room temperature water into a bowl and immerse a sheet of rice paper in it for a few seconds.
- Rice paper: 15 pieces
5
Place some filling on the soaked paper and wrap it into an envelope, do the same with the remaining sheets.
6
Fry the envelopes in olive oil until crispy.
- Olive oil: to taste
7
Serve hot with sour cream.