Crispy Edamame And Rice Flour Tempura Wraps Recipe

About this recipe

Delicious crispy tempura wraps featuring edamame, carrots, and bell peppers wrapped in rice paper, paired with a tangy dipping sauce.

Ingredients

• 1 Kg Carrots - 1kg
• 1 Jar Rowse Clear Honey
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 1 piece Yellow Bell Pepper
• - Tata Salt
• - Ktc Vegetable Oil
• - Kikkoman Soy Sauce
• 450G Rice Flour, 450G
• - Vietnamese Summer Roll Rice Paper
• 200G Biona Organic Edamame Beans

Instructions

1. 1. Wash the carrots and bell pepper and cut them into thin julienne strips (about 150 g carrots and 1 pepper).
2. 2. Cook the edamame beans (100 g) in boiling water for 3 minutes, drain and pat dry.
3. 3. Prepare a tempura batter by whisking 100 g rice flour with 150 ml ice-cold water and a pinch of salt until smooth.
4. 4. Heat 300 ml vegetable oil in a deep skillet or wok over medium-high heat (about 180°C) for frying.
5. 5. Dip the vegetable strips and edamame into the tempura batter, a small bunch at a time, to coat evenly.
6. 6. Fry the battered vegetables and edamame for 2-3 minutes until golden and crispy, then drain on paper towels.
7. 7. Soak 8 rice paper wrappers one at a time in warm water until pliable, then lay them flat on a clean surface.
8. 8. Arrange the crispy tempura vegetables and edamame on each rice paper, leaving space to fold.
9. 9. Roll the rice paper tightly around the filling to form wraps, folding in the sides so they are well sealed.
10. 10. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 1 tsp honey for dipping.
11. 11. Serve the tempura wraps with the tangy dipping sauce on the side.

How to make Crispy Edamame And Rice Flour Tempura Wraps

1. Prepare vegetables and batter. Wash and julienne the carrots and peppers. Mix rice flour with sparkling water and a pinch of salt to make the tempura batter.
2. Fry the tempura. Heat vegetable oil in a deep skillet or wok to medium-high heat. Dip the vegetables and edamame in the batter and fry until golden and crispy, then drain on paper towels.
3. Soften the rice paper. Soak the rice paper wrappers in warm water until pliable, then lay them flat on a clean surface.
4. Roll the wraps. Arrange the crispy tempura vegetables and edamame on the rice paper, leaving space to fold, then roll tightly so the wraps are well sealed.
5. Make the sauce and serve. Whisk soy sauce, rice vinegar, sesame oil and honey into a dipping sauce, and serve it on the side of the tempura wraps.

Frequently asked questions

What is the total time required to make Crispy Edamame and Rice Flour Tempura Wraps?

The total time required is 35 minutes, including 15 minutes of prep and 20 minutes of cooking.

Can I make the wraps ahead or store them?

The wraps are best served fresh, but you can store the tempura vegetables in an airtight container for up to 1 day and assemble the wraps just before serving.

What can I serve with these wraps?

These wraps pair well with a side of miso soup or a fresh cucumber salad for a complete Japanese-inspired lunch.