Rice
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Medium-Grain Riceestimate; any rice works | 100 g (about 1/2 cup) uncooked | 100 g | 200 g | 300 g | 400 g |
| Waterfollow your rice cooker's instructions | As needed, for the rice cooker | — | — | — | — |
Filling and Wrappers
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Rice Paper Sheetsestimate; 1 per roll | 6 sheets | 6 sheet | 12 sheet | 18 sheet | 24 sheet |
| Nori (Roasted Seaweed) Sheetsestimate; 1 per roll | 6 sheets | 6 sheet | 12 sheet | 18 sheet | 24 sheet |
| Imitation Crab Sticksestimate; 1 stick per roll, shredded in halves | 6 sticks (about 200 g) | 200 g | 400 g | 600 g | 800 g |
| Avocado | 1, sliced | 150 g | 300 g | 450 g | 600 g |
| Toasted Sesame Seedsestimate | 1 tbsp | 10 g | 20 g | 30 g | 40 g |
| Lemon Juiceestimate; squeezed over the avocado to prevent browning | 1/2 lemon | 15 mL | 30 mL | 45 mL | 60 mL |
| Rice Vinegarestimate; white vinegar also works | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Waterestimate; mixed with the rice vinegar to brush the rice paper | 120 mL (1/2 cup) | 120 mL | 240 mL | 360 mL | 480 mL |
Frying and Serving
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Avocado Oilestimate; or another high smoke point oil | 3 tbsp | 45 mL | 90 mL | 135 mL | 180 mL |
| Saltadded to the pan oil | A pinch | — | — | — | — |
| Soy Sauceoptional | To serve | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|
| Toasted Sesame Seeds | Ground sesame | | |
| 1 | 1 | | |
| Lemon Juice | 1/2 teaspoon vinegar | 3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind | |
| 1 | 0.5 | — | |
| Rice Vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine | apple-cider, champagne, or white-wine vinegar |
| 1 | 1 | 2 | — |
Method
- Rinse the rice thoroughly under running water until the water runs clear. Transfer to a rice cooker, add water, and cook on the rice setting until done, about 30 minutes. Remove the rice from the cooker and let it cool slightly.
- Cut the avocado and squeeze the lemon juice over it to prevent browning.
- In a small bowl, mix the water and rice vinegar (white vinegar works too) – this helps keep the rice paper from browning. Whisk to combine.
- Place a sheet of rice paper on a work surface. Lightly brush the vinegar water on both sides until it softens, but do not make it overly wet – too much moisture makes the oil splatter during frying.
- Near the bottom corner, lay a sheet of nori, then spread about 2 tablespoons of the steamed rice over it. Sprinkle toasted sesame seeds over the rice (they will not burn inside the roll). Add the shredded imitation crab sticks and avocado slices.
- Fold the two sides toward the center, then roll it up all the way. Repeat with the remaining rolls.
- Heat a pan over medium heat with the avocado oil (or another high smoke point oil). Sprinkle in a pinch of salt – this seasons the rolls and helps keep the oil from splattering.
- Transfer the rolls to the pan and pan-fry until crispy on every side, about 4 minutes.
- Serve with soy sauce.
Notes
Servings: about 3 (2 rolls per serving). Per serving (estimated): 405 kcal, 11 g protein, 54 g carbs, 17 g fat, 5 g fiber. Macros estimated from the ingredient amounts; frying oil absorption varies.
This recipe was extracted from a narrated YouTube video (Crispy Rice Paper Sushi Rolls, CiCi Li / Asian Home Cooking, 3:13). Spoken quantities: about 2 tbsp steamed rice per roll, about 4 minutes of frying, about 30 minutes of rice cooking, and a pinch of salt. Quantities not stated in the video (rice amount, rice paper and nori counts, crab sticks, oil) are estimated from the visuals and marked “estimate” in the table.