Made with Frisp diced onion, carrot, and celery for natural flavour and everyday nutrition. A simple, gluten-free, ready-to-use blend with no artificial additives-perfect for quick meals.
Here is a complete guide with all the ingredients and easy-to-follow steps to make delicious Time-Saver Crispy Rice Paper Veggie Pies. Perfect for a quick, tasty, and wholesome snack or meal!
Ingredients
(makes 6–8 pies): 12–16 rice paper sheets (you’ll need 2 per pie) 1 tbsp Coco Earth Liquid Coconut Oil (for frying the filling) Can of Frisp Diced Onion Carrot & Celery 3 cups mushrooms, finely chopped 1 cup cooked brown rice Salt & pepper, to taste Chilli flakes, optional, to taste Oil spray, for air fryer 1–2 tbsp sesame seeds, for sprinkling (optional)
Instructions Heat 1 tbsp oil in a large frying pan over medium heat. Add Frisp diced vegetables . Cook for 5–7 minutes until softened. Add in mushrooms and cook for another 10 minutes. Stir in the cooked brown rice and season with salt, pepper and chilli flakes if using. Set aside to cool slightly. Dip one sheet of rice paper into warm water for a few seconds, then lay it flat on a clean surface or damp tea towel. Immediately dip and place a second sheet directly over the first. Spoon about 2–3 tablespoons of filling near one edge. Fold into a triangle shape (like a samosa), tucking and rolling until fully sealed. Lightly spray each triangle with oil and sprinkle with sesame seeds if using. Place in a single layer in your air fryer basket. Air fry at 200°C for 10–12 minutes or until golden and crispy. Flip halfway through for even browning, if needed. Serve warm with your favourite dipping sauce or let cool and store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to crisp them up again.
Special Thanks to Luba(Insta Handle: cook.vegetarian) for inspiring this post with amazing content. |
