Crispy Rice Paper Rolls

Rice Paper Rolls: -
12 rice paper rolls
500 g ground chicken or tofu
2 carrots, grated
½ red onion, finely chopped
1 cup mushrooms, sliced or chopped
2 garlic cloves, minced
1 tbsp ginger, grated or minced
1 tbsp rice bran oil
2 tbsp soy sauce
⅓ cup fresh parsley, chopped
Sesame seeds, for baking
Ginger Sauce: -
1 tsp SIDS PEPPER & GARLIC OIL
2 cm fresh ginger, grated
2 garlic cloves, minced or grated
3 tbsp soy sauce
1 tbsp Maple or Golden syrup
1-2 tsp flour, to preferred sauce thickness
½ cup water
SIDS SALT & PEPPER to taste

Rice Paper Rolls:
Preheat oven to 200°C. Line a baking tray with baking paper.
In a large frypan, add the oil to warm up for 1 minute over medium high heat. Sauté the garlic, red onion, and ginger until fragrant, about 1-2 minutes. Add chicken or tofu. Using a spatula, break up the chicken occasionally until fully cooked. Add in the grated carrots, sliced mushrooms, and soy sauce. Stir until the mushrooms are tender, about 3-4 minutes.
Remove from heat and allow to cool to touch. Fold in the fresh parsley.
In the meantime, set up a large bowl with cold water. Soak each rice paper roll in the water for 15-30 seconds, until soft, then place on a nonstick surface. Add a generous scoop of the chicken filling into the centre. Roll up like a burrito. Place on the prepared baking pan. Repeat.
Brush the rice paper rolls with oil, then sprinkle with the sesame seeds.
Bake for 35-45 minutes, turning the pan halfway through, until crispy and golden brown.
Ginger Sauce:
In a small saucepan, sauté SIDS PEPPER & GARLIC OIL, ginger, SIDS SALT & PEPPER to taste and garlic over medium high heat for 1 minute.
Add the remaining ingredients, whisking until evenly combined and smooth.
Bring the sauce to a boil, then reduce heat to medium until thickened, about 5-7 minutes. Let the sauce cool then serve warm with the crispy rice paper rolls. Enjoy!