Experience a burst of flavors and textures with these Crispy Rice Paper Tacos. Filled with a vibrant and crunchy Asian slaw, these tacos are not only a treat for the eyes but also an explosion of taste. Quick to prepare and easy to enjoy, they are perfect for a light lunch, a snack, or even a festive appetizer. Get ready to impress your taste buds with this unique and delightful dish that combines crispiness with freshness in every bite.
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- 8 rice rice paper sheets
- 2 cups shredded cabbage
- 1 medium carrot, julienned
- 1/4 cup chopped cilantro
- 2 green green onions, sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup hoisin sauce
- 1 tablespoon sriracha
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine shredded cabbage, carrot, cilantro, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, salt, and black pepper to make the dressing.
- Pour the dressing over the veggies and toss to coat evenly.
- Fill a large shallow dish with warm water. Dip one sheet of rice paper into the water until soft, about 10-15 seconds.
- Carefully lay the soft rice paper on a clean surface.
- Place a few spoonfuls of the slaw mixture in the center of the rice paper.
- Fold the sides of the rice paper over the filling, then roll it up to form a taco shape.
- Repeat with the remaining rice paper sheets and slaw mix.
- In a skillet, heat vegetable oil over medium-high heat.
- Carefully place the rice paper tacos in the skillet and fry until crispy, about 2 minutes per side.
- Remove from skillet and let drain on paper towels.
- Serve with hoisin sauce mixed with sriracha for dipping.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 34g | Protéines: 4g | Fat: 10g | Sucre: 6g