What is Onigirazu?

Onigirazu, often referred to as a sushi sandwich, is a Japanese-inspired dish that layers sushi rice, fillings, and nori into a folded sandwich shape. Unlike traditional sushi rolls, onigirazu is much easier to assemble and doesn’t require a sushi mat. This version adds a layer of crispy rice paper on the outside for a delicious crunch to every bite!

Why You’ll Love This Recipe

• Easy to make: No special tools or sushi-making skills required—just fold, fry, and enjoy!
• Unique texture: The combination of crispy rice paper, tender sushi rice, and creamy avocado is a textural dream.
• Customizable: Use your favorite fillings, from tuna and salmon to shrimp or even tofu.
• Great for sharing: These sandwiches are perfect for a snack, appetizer, or party platter.
• Delicious flavor: Packed with umami, creaminess, and a little kick of spice, this recipe will satisfy every craving.

Ingredients

• Sushi Rice: The base of the sandwich that provides the classic sushi flavor and fluffy texture.
• Rice Wine Vinegar: Adds a subtle tang and helps season the rice perfectly.
• Salt: Enhances the natural flavors of the rice.
• Tuna or Smoked Salmon: These are the protein-packed stars of the filling, offering a rich, savory bite.
• Sriracha: Brings a little heat to balance the creaminess of the mayo.
• Kewpie Mayo: A Japanese-style mayonnaise that’s extra creamy and slightly sweet, perfect for the filling and spicy mayo sauce.
• Persian Cucumber: Thinly sliced for a crisp, refreshing crunch.
• Avocado: Adds creaminess and richness to the sandwich.
• Furikake: A Japanese seasoning mix that adds extra umami and texture.
• Rice Paper: Acts as the crispy outer layer when fried, creating the perfect golden shell.
• Nori Sheets: Adds a hint of the ocean with its briny, umami flavor.
• Sesame Seeds: For a nutty flavor and decorative touch.
• Neutral Oil: Ensures an even, crispy fry without overpowering the flavors.
• Spicy Mayo Sauce: A simple blend of Kewpie mayo, lime juice, and sriracha for dipping or drizzling.

How to Make Crispy Rice Paper Onigirazu

Prepare the Sushi Rice
Rinse the sushi rice thoroughly, then cook it in a pot or rice cooker according to the package instructions. Once cooked, mix in rice wine vinegar and a pinch of salt. Let the rice cool to slightly warm or room temperature.

Make the Filling
Drain the canned tuna or salmon and transfer it to a bowl. Add sriracha and Kewpie mayo, mixing well until combined. Taste and adjust with a pinch of salt if needed.

Prep the Wrapping
Rehydrate one square sheet of rice paper in warm water and place it on a flat surface. Rehydrate a second sheet and layer it on top of the first. Add a sheet of nori on top of the rice paper. Use scissors to cut a single slit from the center of the bottom edge to the middle.

Assemble the Sandwich
Spread a thin layer of the tuna or salmon mixture on the bottom left section of the rice paper and nori. Add thinly sliced cucumber and avocado to the top left section. Spread an even 1/2-inch layer of rice on the top and bottom right sections.

To fold, start with the bottom left section and fold upwards. Fold the pouch to the right, then fold it down to form a compact sushi sandwich.

Fry the Sandwich
Heat a generous amount of neutral oil in a pan over medium heat. Add the sushi sandwiches and fry for 4–5 minutes on one side until crispy and golden. Flip and fry the other side for another 4–5 minutes.

Serve
Serve warm with spicy mayo sauce on the side for dipping or drizzling.

Storage

These sushi sandwiches are best eaten fresh, but if needed, store them in an airtight container in the fridge for up to one day. Reheat in a skillet to crisp them up again.

Tips

• Use warm water for rehydrating rice paper: This makes it pliable and easy to work with without tearing.
• Don’t overfill: Adding too much filling can make it harder to fold and fry evenly.
• Cook over medium heat: This ensures the rice paper crisps up without burning before the sandwich heats through.

Crispy Rice Paper Onigirazu (Sushi Sandwich)

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Serves: 2 Prep Time: 30 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

(Makes 2 sandwiches)

Rice:

• 2 cups sushi rice, cooked
• 3 Tbsp rice wine vinegar
• Big pinch of salt

Fillings:

• 2 cans tuna or smoked salmon (about 8 oz)
• 1.5 Tbsp sriracha
• 2.5 Tbsp kewpie mayo
• 1 Persian cucumber, thinly sliced
• 1 avocado, thinly sliced
• Furikake for sprinkling

Wrapping:

• 4 sheets square rice paper
• 2 seaweed nori sheets
• 2 Tbsp sesame seeds
• Neutral Oil

Spicy Mayo Sauce

• 1/4 cup kewpie mayo
• 1-2 tsp lime juice
• 1-2 tsp sriracha sauce

Instructions

1. Rinse the sushi rice thoroughly, then cook it in a pot or rice cooker according to package instructions. Once cooked, mix in rice wine vinegar and a pinch of salt. Let the rice cool to slightly warm or room temperature.
2. Drain the canned tuna or salmon and transfer it to a bowl. Add sriracha and Kewpie mayo, mixing until well combined. Adjust with a pinch of salt if needed.
3. Rehydrate one square sheet of rice paper in warm water, then place it on a flat surface. Rehydrate a second sheet and layer it on top of the first. Place a sheet of nori on top of the rice paper. Using scissors, cut a single slit from the center of the bottom edge of the square to the middle.
4. Spread a thin layer of tuna or salmon mixture on the bottom left section of the rice paper and nori. Add thinly sliced cucumber and avocado to the top left section. Spread an even 1/2-inch layer of rice over the top and bottom right sections.
5. To fold, start with the bottom left section and fold it upwards. Fold the pouch to the right, then fold it down to form a compact sushi sandwich.
6. Heat a generous amount of neutral oil in a pan over medium heat. Add the sushi sandwiches and fry for 4–5 minutes on one side until crispy. Flip and fry the other side for another 4–5 minutes
7. Serve warm with spicy mayo sauce on the side.

The post Crispy Rice Paper Onigirazu (Sushi Sandwich) first appeared on Herman at Home.

What Are Rice Paper Noodles?

Rice paper noodles are a fun and innovative way to use rice paper wrappers typically found in Vietnamese spring rolls. By hydrating and slicing them, you can turn these wrappers into chewy, slurp-worthy noodles. They soak up sauces beautifully and bring a unique texture to the table that’s both tender and slightly springy.

Why You’ll Love This Recipe

• Easy to Make: This recipe is quick and requires minimal effort—ready in under 15 minutes!
• Unique Texture: The rice paper noodles have a delightful chewiness that’s totally different from regular noodles.
• Incredibly Flavorful: The ginger-scallion oil is aromatic, savory, and has just the right kick of spice.
• Versatile: Perfect as a main dish or a side and customizable with your favorite toppings.
• Visually Stunning: The noodles glisten with oil, and the garnishes make it restaurant-worthy!

Ingredients

• Rice Paper: Forms the base of the noodles. Choose high-quality rice paper (my favorite are 3 ladies brand or Flying Horse) for the best texture. These are also gluten-free!
• Neutral Oil: Prevents the noodles from sticking together.
• Scallions (Green Parts Only): Adds fresh, mild onion flavor to the ginger-scallion oil.
• Fresh Ginger: Key to the oil’s bold, aromatic profile.
• Toasted Sesame Seeds: Brings a nutty crunch to the dish.
• Red Chili Flakes: Adds a subtle heat that complements the flavors. Adjust this amount to your specific spice level.
• Sugar: Balances the savoriness with a hint of sweetness.
• Avocado Oil (or Vegetable Oil): Used to make the ginger-scallion oil; its high smoke point is ideal for this recipe.
• Soy Sauce: Infuses umami richness into the sauce.
• Chicken Broth or Water: Thins out the sauce slightly while adding depth of flavor.
• Salt: Enhances all the flavors; adjust to taste.
• White Pepper: Adds a mild peppery finish to the dish.
• Chili Crisp (for garnish): Adds a spicy, crunchy topping. Adjust this amount to your specific spice level.
• Chopped Cilantro (for garnish): Brings a fresh, herbaceous note to the finished dish.

How to Make Ginger Scallion Oil Rice Paper Noodles

Prepare the Rice Paper Noodles

Dip 2-3 pieces of rice paper in warm water and stack them together evenly. Let them rehydrate on a cutting board. Once soft, brush both sides lightly with oil to prevent sticking. Slice into 1-inch wide noodles (or your preferred size) and place in cold water to keep them from drying out. Repeat with the remaining rice paper.

Make the Ginger Scallion Oil

In a heatproof bowl, combine the scallions, grated ginger, sesame seeds, red chili flakes, and sugar. Heat avocado oil in a small pan until shimmering, then carefully pour it over the bowl of aromatics. The sizzling oil releases a beautiful aroma! Stir in soy sauce, chicken broth or water, salt, and white pepper. Mix well.

Combine Noodles and Sauce

Drain the rice paper noodles and add them to the bowl with the ginger-scallion oil. Toss gently until the noodles are evenly coated. Adjust the seasoning to your taste.

Garnish and Serve

Plate the noodles and garnish with chili crisp and chopped cilantro for an extra burst of flavor and color.

Storage

These noodles are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day.

Tips

• Oil Temperature Matters: Make sure the oil is hot enough to sizzle but not smoking, as this brings out the best flavors from the aromatics. I like to use a wooden chopstick to touch the oil and if I see small bubbles form, the oil is ready.
• Cut Noodles to Your Preference: Customize the noodle size to your liking; thinner strips will be more delicate, while wider ones will have more chew.
• Don’t Over-soak the Rice Paper: Soak just until pliable; oversoaking can make the noodles too wet.

Ginger Scallion Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

Main Ingredients:

• 8 sheets rice paper
• Oil to brush rice paper
• 3 scallions, green parts only, finely sliced
• 2 Tbsp fresh ginger, finely grated
• 1 Tbsp toasted sesame seeds
• 1/2 tsp red chili flakes
• 1 tsp sugar
• 3 Tbsp avocado oil (or vegetable oil)
• 2 Tbsp soy sauce
• 1 Tbsp chicken broth or water
• 1/2 teaspoon salt, or to taste
• Dash of white pepper

Garnish:

• Chili crisp
• Chopped cilantro

Instructions

1. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in warm water then stack together aligned evenly. Place rice paper on cutting board and allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent from sticking later). Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep it hydrated until sauce is ready. Repeat with remaining rice paper.
2. In a heatproof bowl, combine the green parts of the scallions, grated ginger, toasted sesame seeds, red chili flakes, and sugar.
3. Heat 3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering (but not smoking). Carefully pour the hot oil over the ginger and scallions in the bowl. It should sizzle and release a beautiful aroma. Stir in the soy sauce, chicken broth or water, salt, and white pepper. Mix well.
4. Add the rice paper noodles to the bowl and toss thoroughly until the noodles are evenly coated with the ginger scallion oil mixture. Taste and adjust the seasoning if needed.
5. Plate the noodles and garnish with chili crisp or chopped cilantro.

The post Ginger Scallion Oil Rice Paper Noodles – Gluten-Free 15 Min Recipe! first appeared on Herman at Home.

What is Shallot Oil?

Shallot oil is a fragrant, golden oil infused with the rich, savory aroma of fried shallots. Made by gently frying thinly sliced shallots in neutral oil until crispy, the process not only creates a flavorful cooking oil but also yields crunchy fried shallots that double as a delicious topping. Shallot oil is a versatile ingredient commonly used in Asian cuisines, adding depth and a subtle sweetness to dishes like noodles, rice, and stir-fries. In my version, I also added thin slices of garlic for extra flavor!

Why You’ll Love This Recipe

• Quick and easy: Perfect for busy days and can be whipped up in 30 mins or less!
• Bursting with flavor: The combination of shallot oil, soy sauce, and crispy toppings makes every bite unforgettable.
• Unique texture: Silky rice paper noodles provide a fun and satisfying alternative to traditional noodles.
• Customizable: Add your favorite toppings, vegetables, and protein to make it your own.
• Perfect for meal prep: The shallot oil can be made ahead and used in other dishes too!

Ingredients

• Shallots: Thinly sliced to make crispy fried shallots, which serve as a crunchy topping and infuse the oil with their rich aroma.
• Neutral Oil: Acts as the base for shallot oil, carrying the flavors of the shallots and garlic without overpowering the dish. I used canola oil for my recipe.
• Garlic: Minced and added to the oil for extra depth and fragrance.
• Rice Paper: Rehydrated and cut into noodles for a silky, gluten-free alternative to traditional noodles.
• Soy Sauce: Adds a savory umami base to the sauce, complementing the aromatic oil.
• Dark Soy Sauce: Enhances the dish with a deeper color and a touch of sweetness.
• Sugar: Balances the savory elements of the sauce and rounds out the flavors.
• Salt: Elevates the overall taste without overpowering.
• White Pepper: Adds a subtle, earthy heat that pairs beautifully with the shallot oil.
• Fried Shallots: A crunchy topping that adds texture and enhances the shallot flavor.
• Fried Garlic: A crispy garnish that boosts the dish’s savory profile.
• Fresh Cilantro: Offers a burst of freshness to balance the rich sauce.
• Chili Oil: Optional but adds a spicy kick for those who love heat.

How to Make Shallot Oil Rice Paper Noodles

Step 1: Make the Shallot Oil

In a small pan, heat 1/2 cup neutral oil over medium heat. Add 3 large thinly sliced shallots and cook, stirring frequently, until golden and crispy (about 5–7 minutes).

Remove the shallots with a slotted spoon and drain them on a paper towel. Reserve the oil in the pan.

Lower the heat, add 2 minced garlic cloves to the oil, and sauté for 1 minute until fragrant. Remove from heat and set aside.

Step 2: Prepare the Rice Paper Noodles

Dip 2 pieces of rice paper (or 3 for thicker noodles) into lukewarm water, stack them evenly, and place them on a cutting board to rehydrate.

Once dry and pliable, brush both sides with the reserved shallot oil to prevent sticking.

Cut the stacked rice paper into 1-inch thick noodles or your desired size. Transfer the noodles to a bowl of cold water to keep them hydrated until ready to use. Repeat with the remaining rice paper.

Step 3: Assemble the Noodles

In a large bowl, mix 2–3 Tbsp shallot-garlic oil, 2 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1 tsp sugar, a pinch of salt, and a dash of white pepper.

Add the prepared rice paper noodles to the bowl and toss until evenly coated.

Step 4: Add Toppings and Serve

Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired. Serve immediately for the best flavor and texture.

Storage

This dish is best enjoyed fresh, but leftover shallot oil can be stored in an airtight container in the fridge for up to a week.

Tips

• Soak rice paper noodles in cold water: After cutting rice paper noodles, add to a bowl of cold water to keep them hydrated and separated until sauce is ready.
• Make extra shallot oil: It’s versatile and can be used to elevate other dishes like fried rice or stir-fried vegetables.

Shallot Oil Rice Paper Noodles

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the Shallot Oil:

• 3 large shallots, thinly sliced
• 1/2 cup neutral oil (like canola or vegetable oil)
• 2 cloves garlic, minced

Note: The above ingredients makes extra than what is needed for the rice paper noodles. You can store the extra oil.

For the Noodles:

• 8 sheets rice paper
• 2 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 1 tsp sugar
• Pinch of salt
• Dash of white pepper

Toppings:

• Fried shallots
• Fried garlic
• Fresh cilantro
• Chili oil

Instructions

1. In a small pan, heat the neutral oil over medium heat. Add the sliced shallots and cook, stirring frequently, until golden and crispy, about 5-7 minutes. Use a slotted spoon to remove the shallots and drain them on a paper towel. Reserve the oil in the pan. Lower the heat and add the minced garlic to the oil. Sauté for 1 minute until fragrant but not browned. Remove from heat. For this recipe, you only need some of the shallot oil and you can save the rest in an airtight container.
2. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in lukewarm water then stack together making sure to align evenly. Place rice paper on a cutting board to allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent it from sticking later). Cut noodles into 1-inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep them hydrated until the sauce is ready. Repeat with remaining rice paper.
3. In the bowl, mix 2-3 Tbsp shallot-garlic oil, soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Add the noodles and mix to coat well.
4. Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired.

The post Shallot Oil Rice Paper Noodles first appeared on Herman at Home.

What are Chinese Steamed Eggs?

Chinese steamed eggs are a traditional dish where beaten eggs are combined with water and steamed until they reach a silky, custard-like consistency. The eggs are then topped with a flavorful soy sauce mixture and garnished with fresh scallions and chili oil. This dish is beloved for its simplicity and is often served as part of a home-cooked meal.

Why You’ll Love This Recipe:

• Silky texture: The smooth, custard-like consistency is so satisfying and comforting.
• Simple ingredients: Made with pantry staples like eggs, soy sauce, and sesame oil.
• Customizable flavors: Add your favorite garnishes like scallions, chili oil, or even shrimp for a twist.
• Quick and easy: Perfect for busy weeknights or when you want something light yet flavorful.
• Versatile dish: Serve it as a side, light main course, or even a snack.

Ingredients:

• Eggs: The base of the dish, providing the silky texture when steamed.
• Water: Combined with the eggs at a 2:1 ratio to create the custard-like consistency.
• Salt: Enhances the natural flavor of the eggs without overpowering them.
• Soy Sauce: Adds a savory, umami-rich flavor that complements the steamed eggs.
• Sugar: Balances the soy sauce with a touch of sweetness.
• Sesame Oil: Adds a nutty, aromatic flavor to the soy sauce drizzle.
• Chopped Scallions: A fresh garnish that adds a burst of color and mild onion flavor.
• Chili Oil: Provides a spicy kick and a vibrant finish to the dish. Feel free to adjust to your spice level!

How to Make Chinese Steamed Eggs:

1. Prepare the Egg Mixture

Crack the eggs into a bowl and beat them thoroughly. Add lukewarm water in a 2:1 ratio to the eggs and mix well. Strain the mixture through a fine strainer into a shallow bowl to remove any lumps or air bubbles. Gently mix in the salt and remove any surface bubbles with a spoon.

2. Steam the Eggs

Heat water in a steamer until boiling. Carefully place the bowl of egg mixture into the steamer. Cover the bowl with a plate to prevent condensation from dripping onto the eggs. Steam for 8-10 minutes, then turn off the heat and let the residual steam finish cooking the eggs for another 5 minutes.

3. Make the Sauce

While the eggs are steaming, in a small bowl, mix soy sauce, sugar, and sesame oil until well combined. Set aside.

4. Assemble and Garnish

Remove the steamed eggs from the steamer. Drizzle the soy sauce mixture over the top, then garnish with chopped scallions and a drizzle of chili oil.

Storage:

Chinese steamed eggs are best enjoyed fresh but can be stored in the refrigerator for up to 1 day and reheated gently before serving.

Tips:

• Achieve silky texture: Straining the egg mixture removes lumps and ensures a smooth custard-like consistency.
• Prevent water spots: Cover the bowl with a plate during steaming to avoid condensation dripping into the eggs.
• Control the heat: Keep the steaming process at a gentle simmer to prevent overcooking or bubbles in the custard.

Chinese Steamed Eggs

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 eggs
• 2:1 ratio of lukewarm water in liquid measurement
• 1/4 tsp salt
• 2 Tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• Chopped scallion (garnish)
• Chili oil (garnish)

Instructions

1. Add eggs to a bowl and beat eggs. Add water and mix well. Strain the egg mixture through a fine strainer. Add egg mixture to a medium shallow bowl and remove any additional bubbles on top with a spoon. Add salt and mix slightly again.
2. Heat water in a steamer. Carefully add bowl to the steamer then cover with a plate on top to prevent condensation from dripping into the eggs.
3. Steam for 8-10 mins. Turn off the heat and let residual heat steam for another 5 mins.
4. While eggs are steaming, in a separate bowl, combine soy sauce, sugar, and sesame oil and mix well. Set aside.
5. Remove steamed eggs from steamer then drizzle soy sauce mixture on top. Garnish with chopped scallions and chili oil.

The post Chinese Steamed Eggs – Silky and Soft! first appeared on Herman at Home.

What is Rice Paper Bacon?

Rice paper bacon is a plant-based alternative to traditional bacon, using thin rice paper sheets seasoned with a smoky, savory marinade to mimic the flavors and crispiness of real bacon. The rice paper provides a light, crispy texture, and the marinade delivers that smoky flavor we all love in bacon. Perfect for sandwiches, salads, or just snacking, this vegan bacon substitute is a delicious twist on a classic favorite.

Why You’ll Love This Recipe:

• Easy to Make: With just a handful of pantry ingredients, you’ll have this recipe ready in no time.
• Crispy Texture: The rice paper crisps up beautifully in the pan, giving you that satisfying crunch.
• Smoky, Savory Flavor: Thanks to smoked paprika, soy sauce, and optional liquid smoke, each bite has that familiar bacon flavor.
• Versatile: Great for sandwiches, wraps, salads, or even breakfast burritos!
• Unique & Plant-Based: This recipe is completely vegan, making it a fantastic alternative for anyone looking to cut back on meat.

Ingredients:

• Rice Paper: The base of this bacon; they crisp up beautifully and hold the marinade flavor well.
• Soy Sauce: Adds a savory, umami flavor, giving depth and richness to the bacon.
• Olive Oil: Adds a bit of fat, which helps the rice paper crisp up in the pan.
• Maple Syrup: Provides a touch of sweetness, balancing the smokiness with a classic bacon-like flavor.
• Sriracha: Adds a slight hint of spice for a subtle kick.
• Smoked Paprika: The key to the smoky flavor, giving the rice paper that classic bacon taste.
• Garlic Powder: Adds an earthy, savory note that complements the other flavors.
• Black Pepper: Freshly cracked for a bit of heat and depth.
• Liquid Smoke (optional): Boosts the smoky flavor for an extra punch, though it’s optional.
• Water: Thins out the marinade for easy coating.
• Oil for the Pan: Helps the rice paper strips fry up crispy and golden.

How to Make Rice Paper Bacon:

1. Make the Marinade

In a bowl, combine soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and optional liquid smoke. Add 1-2 tablespoons of water to thin the marinade slightly.

2. Prep the Rice Paper

Quickly dip one rice paper sheet in water, then immediately dip a second sheet and stack them together. Let them sit for about 30 seconds to rehydrate. Dip the stacked rice paper into the marinade, ensuring it’s fully coated.

3. Cut the Strips

Using a knife or pizza cutter, slice the marinated rice paper into 1-1.5 inch wide strips. Transfer to a plate and repeat with the remaining rice paper sheets.

4. Fry the Bacon

Heat 1 tablespoon of oil in a medium pan over medium heat. Add a few rice paper bacon strips and fry for 2-3 minutes on each side, or until browned and crispy. Remove from the pan and repeat with the remaining strips, adding more oil if necessary.

Storage:

Rice paper bacon is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 2 days.

Tips:

• Quick Dip for Hydration: Avoid over-soaking the rice paper; a quick dip in water is all it needs.
• Adjust Marinade Thickness: If the marinade seems too thick, add a bit more water for even coating.
• Avoid Overcrowding: Fry the strips in small batches to keep them crispy and prevent sticking.

Rice Paper Bacon

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

6 sheets of rice paper

3 Tbsp soy sauce

1 Tbsp olive oil

1 Tbsp maple syrup

1 tsp sriracha

1 tsp smoked paprika

1 tsp garlic powder

Freshly cracked black pepper

1/2 tsp liquid smoke (optional)

1-2 Tbsp water to thin out marinade

Oil for the pan

Instructions

1. In a bowl, add soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and liquid smoke (optional) together. Thin out with 1-2 Tbsp of water.
2. Quickly dip one sheet of rice paper in water then another sheet of rice paper and stack together. Let rehydrate for 30 seconds. Next, dip rice paper in marinade until fully coated. Using knife or pizza cutter, cut strips into 1-1.5 inch wide strips. Transfer to another plate then repeat with remaining rice paper.
3. In a medium pan on medium heat, add 1 Tbsp of oil then add strips of bacon. Fry for 2-3 mins per side until browned and crispy. Remove from pan and repeat with remaining rice paper bacon strips.

The post Rice Paper Bacon – Vegan and Plant-Based! first appeared on Herman at Home.

What is Buldak Ramen?

Buldak Ramen, or “fire chicken” ramen, is known for its intense spiciness and bold flavors. The carbonara flavor offers a unique twist, combining creamy Italian influences with the beloved fiery Buldak taste. This ramen brand is popular for bringing Korean flavors to a quick and easy instant noodle experience.

Why You’ll Love This Recipe:

• Quick & Easy: Ready in under 10 minutes with just a few simple steps!
• Bold Flavor: Perfectly blends the spice of Buldak with creamy, rich carbonara elements.
• Customizable: Adjust the spice with optional chili oil or add extra toppings like scallions or even crispy bacon.
• Comforting Texture: The creamy broth and soft noodles are ultra-satisfying.
• Unique: A creative spin on traditional ramen and carbonara pasta that’ll impress anyone who loves fusion flavors.

Ingredients:

• Buldak Ramen (Carbonara Flavor): This is the foundation, bringing both noodles and a savory, spicy seasoning packet to create that signature taste.
• Kewpie Mayo: Adds richness and a creamy texture to the broth, balancing the spiciness with its slightly sweet flavor.
• Egg Yolk: Gives the broth extra thickness and a silkier texture while adding a bit of protein.
• Boiling Hot Water: Essential to dissolve and mix the seasoning and mayo into a smooth, creamy base.
• Chopped Scallions: Freshness and a bit of crunch on top to contrast the creamy soup.
• Chili Oil (Optional): For those who want an extra layer of spice and heat to amplify the Buldak flavor.

How to Make Creamy Carbonara Buldak Ramen:

1. Cook the ramen noodles according to the package instructions.
2. In a bowl, combine the Buldak seasoning, kewpie mayo, and egg yolk. Mix well.
3. Add ½ to ¾ cup of boiling hot water from the cooked ramen to the mixture, stirring until it loosens into a creamy soup base.
4. Toss in the cooked noodles, coating them in the creamy broth.
5. Garnish with chopped scallions and a drizzle of chili oil if desired. Enjoy!

Storage:

This ramen is best eaten fresh for the creamiest texture!

Tips:

• Adjust Spiciness: Reduce the seasoning packet or skip the chili oil for a milder taste.
• Extra Creaminess: Add a bit more mayo or a splash of milk if you like a richer broth.
• Substitute Kewpie Mayo: If you can’t find kewpie mayo, feel free to use regular mayo
• Optional Protein Boost: Add a soft-boiled egg or some sliced grilled chicken on top for extra protein and heartiness.

Creamy Kewpie Mayo Ramen - Easy Hack

Print

Serves: 1 Prep Time: 5 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

• 1 package Buldak carbonara flavor ramen
• 1-2 Tbsp Kewpie mayo
• 1 egg yolk
• 1/2 - 3/4 cup boiling hot water (from cooking ramen)
• 1 Tbsp chopped scallions
• Chili oil (optional)

Instructions

1. Cook ramen noodles following instructions on the package. Drain noodles, saving some of the hot noodle water for later, and set aside.
2. In a bowl, add Buldak seasoning packets, kewpie mayo, egg yolk and mix well until you form a thick paste. Add boiling hot water to loosen the mixture and get a creamy soup.
3. Add cooked noodles into creamy soup and garnish with scallions and optional chili oil.

The post Creamy Kewpie Mayo Ramen – Easy Hack! first appeared on Herman at Home.

Why you’ll love this recipe

I think you’ll love this recipe because:

• Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
• Flavorful Sauce: The combination of szechuan peppercorn, sesame seeds, and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
• Quick and Easy: This recipe is quick to prepare (in 15 mins or less!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
• Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes. The world is your oyster!

Ingredients

• Avocado Oil: A light, neutral oil that enhances the dish with its smooth texture and high smoke point, perfect for heating up the spices.
• Red Chili Flakes: Adds a kick of heat to the dish, giving it the signature spiciness of Dan Dan noodles. The amount can be adjusted to suit your spice preference.
• Ground Sichuan Peppercorn: The star ingredient that provides the distinctive tingling, numbing sensation and a unique floral aroma, characteristic of Sichuan cuisine.
• Garlic: Minced or grated garlic here adds depth and a savory base to the sauce, enhancing the overall flavor profile.
• Sesame Seeds: Contributes a nutty flavor and slight crunch, adding texture to the dish.
• Sugar: Balances the heat and saltiness with a touch of sweetness, rounding out the flavors.
• Soy Sauce: Brings a rich umami flavor and saltiness, deepening the complexity of the sauce.
• Peanut Butter: Adds creaminess and a nutty undertone that complements the spicy and savory elements, giving the sauce its signature richness.
• Hot Water: Used to thin out the sauce and create a smooth, cohesive sauce that coats the noodles evenly.
• Rice Paper: Provides a chewy and unique texture, absorbing the flavors of the sauce while offering a lighter alternative to traditional wheat noodles. You can cut these rice paper into your desired noodle size but I liked them wide for this recipe.
• Chopped Green Onion: Adds a fresh, crisp element and a pop of color as a garnish.
• Minced Pork: A traditional component of Dan Dan noodles, this adds a savory, meaty richness to the dish, making it more filling and satisfying.

How to Make Spicy Szechuan Rice Paper Noodles

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well. 
3. Garnish with chopped green onion and minced pork. Serve immediately. 

Storage

I recommend eating these rice paper noodles immediately as the rice paper will harden and the texture won’t be soft and chewy.

Spicy Szechuan Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

• 3 Tbsp avocado oil
• 1/2 - 1 Tbsp red chili flakes
• 1 tsp ground Sichuan peppercorn
• 1 small clove garlic, minced
• 1 Tbsp sesame seed
• 1 tsp sugar
• 1.5 Tbsp soy sauce
• 1 Tbsp peanut butter
• 1/4 hot water
• 9 sheets rice paper
• Chopped green onion, garnish
• Minced pork, garnish

Instructions

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on the cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well.
3. Garnish with chopped green onion and minced pork. Serve immediately.

The post Spicy Szechuan Rice Paper Noodles – Quick and Easy! first appeared on Herman at Home.

Why you’ll love this recipe

I think you’ll love this recipe because:

• Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
• Flavorful Sauce: The combination of soy sauce and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
• Quick and Easy: This recipe is likely quick to prepare (15 mins total!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
• Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes.

Ingredients

• Avocado Oil: This type of oil is great for the chili oil because it has a high smoke point and is great for heart health!
• Red chili flakes: This is key to add that spice and heat for the sauce.
• Garlic: One small clove is enough to bring aroma and fragrance to the sauce.
• Green onion: Adds a bit of onion flavor that really elevates the sauce.
• Sesame seeds: Adds a bit of nuttiness to the sauce
• Sugar: A little sweetness here balances out the umami flavor.
• Soy sauce: Umami flavor that elevates the sauce.
• Water or Chicken broth: Helps to thin the chili oil and sauce so the noodles absorb the sauce well.
• Salt: A little pinch here to provide seasoning
• Rice paper: The key ingredient to make gluten-free noodles! Make sure to use a good brand that makes good quality rice paper. Check out my link for my recommended brand.
• Cilantro: Garnish with a little cilantro for additional flavor

How to Make Soy Chili Oil Rice Paper Noodles

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.

Storage

I recommend eating these noodles immediately as the rice paper will harden and the texture won’t be soft and chewy.

Soy Chili Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 33 voted )

Ingredients

• 3 Tbsp avocado oil
• 1 Tbsp red chili flakes
• 1 small clove garlic, minced
• 2 Tbsp chopped green onion
• 1 Tbsp sesame seed
• 1 tsp sugar
• 2 Tbsp soy sauce
• 3 Tbsp water or chicken broth
• Pinch of salt to taste
• 9 pieces rice paper
• Chopped cilantro, as garnish

Instructions

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.

The post Soy Chili Oil Rice Paper Noodles – Gluten-Free 15 Min Recipe! first appeared on Herman at Home.

What is Lemongrass?

Lemongrass is a popular plant that smells and tastes a bit like lemons. It’s often used to add flavor to food, especially in Asian dishes. Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it’s thought to have some health benefits, like helping with swelling and fighting germs.

Why you’ll love this recipe

This crispy rice paper (or rice paper pillows) recipe with lemongrass chicken and rice noodle is a unique combination that packs a ton of flavor. Lemongrass adds a hint of citrus and when used as a marinade for chicken with soy sauce, fish sauce, lime juice, sugar and more, you get a combination of flavors that is unlike anything you’ve had!

Ingredients

• Chicken thighs – I prefer chicken thighs for that extra juiciness and fat but feel free to use chicken breast
• Lemongrass – this is definitely the star of the show! This adds so much earthy notes and hints of citrus.
• Fish sauce – you get so much umami and savory flavor here so this is a must!
• Soy sauce – more of the umami flavor that can’t be skipped!
• Dark soy sauce – this ingredient can be found in Asian grocery stores and usually darker and slightly thicker than usual soy sauce
• Brown sugar – adds sweetness and balances the savory from the other sauces
• Lime juice – a bit of acid to balance all the other flavors
• Rice noodles – thin rice noodles are best for this and perfectly compliments the chicken
• Green onions – the green parts are used for this recipe for a mild, peppery flavor
• Rice paper – make sure to double wrap each dumpling and fry it to crispy perfection!

How to Make Lemongrass Chicken in Crispy Rice Paper

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 20-30 mins or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.
3. While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles thoroughly and set aside.
4. To assemble, dip rice paper in warm water to re-hydrate and drain off any excess water. Lay rice paper flat on a surface then place 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Lemongrass Chicken in Crispy Rice Paper

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Serves: 3-4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 51 voted )

Ingredients

Lemongrass chicken

1 lbs boneless, skinless chicken thighs

4 cloves garlic

3 Tbsp minced lemongrass

2 Tbsp fish sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime, juiced

5 oz. rice noodles

3 stalks green onion, greens cut into 2-3 inch pieces

10 rounds of rice paper

2-3 Tbsp olive oil

Dipping sauce (Nước chấm)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 20-30 mins or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.

3. While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles and set aside.

4. To assemble, dip rice paper in warm water to rehydrate. Place on top of the rice paper 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.

5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.

The post Lemongrass Chicken in Crispy Rice Paper (or Rice Paper Pillows) first appeared on Herman at Home.