A perfect combination of gooey Brie and spicy cranberry sauce comes together in these crispy rice paper bites.
Rice paper packaging is a secret weapon for the pantry. The dry slices soften quickly in warm water and become flexible like a dumpling wrapper and you can fold all kinds of fillings into them. You may know them in the form of Vietnamese summer rolls filled with fresh herbs, vegetables and grilled egg whites, then served cold. However, when you fry these rice paper rolls in a little oil, the outer layer becomes crispy with a satisfying chewing underneath.
For the holidays, I adopted this technique and applied it to the always delicious flavor combination of Brie and cranberry (usually served in puff pastry cups at seasonal parties). By wrapping this festive combination in rice paper and frying it crispy on the outside and sticky on the inside, we have a fun version of the Holiday Classic.
The most important part of this recipe is to soak the rice paper wrappers in warm (not hot!). You just need to soak each one for a few seconds so that it softens a little. Once you get him out of the water, he should still feel a little stiff. It will continue to absorb the water that remains on its surface and will be completely softened once you have filled and wrapped it. If the rice paper packaging is soaked for too long, it will tend to stick to itself and it will be difficult to pack the fillings neatly.
When frying, I found that it was best to go over medium heat, as this gives you enough time for the Brie filling to melt before the outside burns. You may notice that some packages get small tears when frying, which means that the cranberry sauce begins to seep through. If this happens, don’t worry: the crack is usually imperceptible once they are plated! Just wipe the pan dry before frying the next batch.
If you are preparing them in advance, follow the recipe to Step 8. keep the packages on the lightly greased tray, brush the top with a little vegetable oil, then cover with plastic wrap. Refrigerate them in the refrigerator until you are ready to fry them (Up to 5 hours), then uncover them and continue the recipe as usual.
Ingredient
7 ounces Brie
1/3 Cup Cranberry Sauce
2 tablespoons finely chopped fresh rosemary
15 rice paper wrappers (or more as needed)
2 Tablespoons Of Vegetable Oil