I love using grains, such as millet, as a filling for rice paper rolls. It makes a rice paper roll become a substantial entrée. I also enjoy eating the filling on its own. It is like having light fried rice, even though it isn’t fried.
Ingrediants - Makes8
1½ teaspoons dried shiitake mushrooms*, soaked in 1 cup water (keep the water for cooking)
½ cup millet, washed
1 teaspoon sea salt
150g (5oz) firm tofu
60g (2oz) snow peas, julienned
25g (¾oz) pickled ginger, julienned 8 x rice paper sheets
2 teaspoons neutral oil for frying
Dipping sauce - Creamy sesame sauce
1 tablespoon hulled tahini
1 tablespoon miso
1 tablespoon rice vinegar
1 tablespoon water
Dipping sauce - Soy vinegar
1 tablespoon soy sauce
2 tablespoons rice vinegar
1. Slice the shiitake mushroom (keep all the soaking water for cooking).
2. To cook millet, place the millet, sliced mushroom, salt and 1 cup of mushrooms in soaking water (you may need to add more water to make up one cup). Mix well. Break the tofu by hand and add to the pot. Place the lid on and bring to the boil over a high heat; then reduce to a low heat and cook for 15 minutes. Turn off heat and leave for 10 minutes. Mix well.
3. Place the millet into the bowl and add snow peas and ginger and mix well.
4. Wet the rice paper with lukewarm water and place the millet and begin to roll (see rice paper rolling images for Fresh Rice Paper Rolls).
5. Heat the frying pan with oil over a medium heat and place in the rolls, one by one.
6. Cook until golden, then turn and cook on other side.
7. To make the dipping sauces, mix each set of ingredients together. Serve with dipping sauces.
Tip
Gluten free option: For a gluten-free option, use tamari instead of soy sauce. Substitute barley miso for rice miso, as barley contains wheat.