These Fried Rice Bread rolls are a hearty, savory appetizer or main course featuring a delicious filling of browned ground hamburger, shredded cabbage, carrots, and soft rice noodles. The mixture is seasoned with garlic salt and Accent for a rich, umami flavor profile. After simmering to meld the flavors, the filling is cooled and wrapped in egg roll or wonton skins. Deep-fried until golden brown and crispy, these rolls offer a satisfying crunch on the outside and a tender, flavorful bite on the inside. Perfect for parties, potlucks, or a unique weeknight dinner, they are easy to make from scratch and can be frozen for later enjoyment.
Fried Rice Bread
Description
These Fried Rice Bread rolls are a hearty, savory appetizer or main course featuring a delicious filling of browned ground hamburger, shredded cabbage, carrots, and soft rice noodles. The mixture is seasoned with garlic salt and Accent for a rich, umami flavor profile. After simmering to meld the flavors, the filling is cooled and wrapped in egg roll or wonton skins. Deep-fried until golden brown and crispy, these rolls offer a satisfying crunch on the outside and a tender, flavorful bite on the inside. Perfect for parties, potlucks, or a unique weeknight dinner, they are easy to make from scratch and can be frozen for later enjoyment.Ingredients
Directions
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Soak rice noodles in warm water for 15 minutes, then drain well.
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Heat oil in a large skillet over medium-high heat and brown the finely chopped onion.
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Add the ground hamburger to the skillet and cook for 5-10 minutes until fully browned, breaking up any large clumps.
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Stir in the garlic salt, regular salt, and Accent seasoning, mixing well to combine.
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Add the shredded cabbage, carrots, and soaked rice noodles to the skillet.
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Cover the skillet and simmer the mixture for 5 to 10 minutes until vegetables are tender.
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Remove from heat and allow the filling mixture to cool completely.
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Place one egg roll or wonton skin on a clean work surface.
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Spoon about 2 tablespoons of the cooled filling onto the center of the skin.
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Fold the skin over the filling, tucking in the sides, and roll tightly to seal.
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Repeat with remaining skins and filling.
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Heat oil in a deep fryer or large pot to 350&# 194;°F (175ðC).
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Fry the rolls in batches until golden brown and crispy, about 2-3 minutes per batch.
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Remove from oil and drain on paper towels.
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Serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 296.6kcal
- % Daily Value *
- Total Fat 6.7g11%
- Saturated Fat 1.8g9%
- Cholesterol 61.9mg21%
- Sodium 6654.2mg278%
- Total Carbohydrate 27.0g9%
- Dietary Fiber 7.0g29%
- Sugars 11.0g
- Protein 33.4g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use either egg roll skins or wonton wrappers depending on desired size; wonton wrappers are smaller and make bite-sized appetizers.
Ensure the filling is completely cool before wrapping to prevent the skins from becoming soggy or tearing.
These rolls freeze well. You can freeze them raw before frying or after frying. If freezing raw, place on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to cook time.
For a lighter version, you can bake the rolls on a greased baking sheet at 375ðF (190ðC) for 15-20 minutes, flipping halfway through, until golden.
Accent is a brand of MSG seasoning; you can substitute with regular MSG or omit if preferred, adjusting salt accordingly.
