Lee Kum Kee Rice Paper Vegetable Roll
Rice Paper Vegetable Roll by Keiko Urakawa Chef Patron, Roll with Keiko
Keiko is the chef and founder of Roll with Keiko, renowned for her refined Japanese cuisine, hands-on teaching, and approachable style that makes sushi and Japanese flavours accessible to all.
“The rich, mouthwatering flavour of Lee Kum Kee Premium Oyster Sauce creates a great balance with sweetened rice vinegar, while sesame oil adds a gorgeously fragrant note to this simple and refreshing rice paper and seaweed roll.”
Ingredients
Serves 2
• 1 tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 1 tbsp Sake
• 1 Seaweed paper
• 2 Rice paper (15cm)
• ½ Aubergine (cut length way, then cut into 1cm strings)
• 1 handful of French beans
• 2 Iceberg lettuce leaves (cut length ways, 3cm wide)
• 1 Carrot (Julienne)
• ¼ Red pepper (slice finely length way)
• ¼ Red onion (slice finely)
• 2 Spring onions (slice finely diagonally)
• 100g Silken tofu
• 1 Clove garlic (chop finely)
Vinegar Marinade
• 50ml Lee Kum Kee Rice Vinegar
• ½ tsp Sugar
• A pinch of salt
Method
1. Sprinkle salt onto tofu and wrap with kitchen paper, leave for 10 minutes.
2. Mix the vinegar marinade ingredients together.
3. Prepare the vegetables as listed in the ingredients.
4. Place carrot, red pepper, red onion and spring onion in the vinegar marinade for a few minutes, then remove and pat dry with kitchen paper.
5. Sauté the chopped garlic and aubergine in sesame oil. Add the oyster sauce, followed by the sake, and cook briefly.
6. Blanch French beans, salt & pepper lightly.
7. Place a sheet of seaweed paper on a board. Position the rice paper horizontally at the bottom, overlapping the seaweed by about 3 cm to extend it.
8. Lay the iceberg lettuce horizontally on the rice paper, then add the remaining ingredients on top, keeping them aligned with the width of the seaweed paper.
9. Fold the left and right sides of the rice paper inward to hold the filling.
10. Starting from the bottom, roll tightly until the end of the seaweed paper.
11. Cut into bite-sized pieces (6–8 pieces) and serve.
