Fried Rice Paper with Furikake

Name: Fried Rice Paper with Furikake
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 4 servings
Ingredients: Neutral oil, such as vegetable or canola, for frying; 4 (8 1/2-inch) round rice paper wrappers; Furikake, to taste

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Level: Easy

Total: 5 min
Active: 5 min

Yield: 4 servings

Got leftover rice paper wrappers from making Vietnamese summer rolls or spring rolls? Fry them up for a super quick, super easy crunchy snack. A generous sprinkling of Japanese furikake with its sesame, dried seaweed, and a hint of salt and sugar is the perfect topping.

Level: Easy

Total: 5 min
Active: 5 min

Yield: 4 servings

Ingredients

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Neutral oil, such as vegetable or canola, for frying

4 (8 1/2-inch) round rice paper wrappers

Furikake, to taste

Directions

Special equipment:

a deep-fry thermometer

Fill a large heavy-bottomed pot or Dutch oven with 1 inch of oil. Clip a deep-fry thermometer to the pot. Heat over medium-high heat until the thermometer registers 380 degrees F. Line a baking sheet with paper towels.
Gently place 1 rice paper wrapper in the oil and fry, pushing the wrapper down slightly with a slotted spoon, until doubled in size, puffed, crisp and white, 3 to 5 seconds. Transfer with the slotted spoon to the prepared baking sheet to drain. Sprinkle generously with furikake while hot. Repeat with the remaining rice paper wrappers. Break into small pieces and serve.