THE TYPE OF PARCEL YOU WON’T NEED TO WAIT AT THE MAILBOX FOR :D

LEARN HOW TO MAKE THIS CRISPY RICE PAPER PARCEL RECIPE TODAY!

COOKBOOKS, EBOOKS, MASTERCLASS, and YMC MERCH HERE:
https://www.yeungmancooking.com

LAY HO MA! This is a bit of a unique one! I make fresh rolls on the regular and thought why not wrap it like a parcel and sear it on the frying pan. The best part about this bundle of flavour is that you won’t need to wait for it’s arrival in the mailbox. Let’s begin

Ingredients:
3 pieces garlic
medium piece ginger
120g nappa cabbage
1/2 red bell pepper
4 sticks green onion
400ml can chickpeas
1/4 tsp toasted sesame oil
1 tbsp white sesame seeds
20g cilantro
2 tbsp avocado oil
2 tbsp soy sauce
1/2 tbsp dark soy sauce
4-10 sheets rice paper
1 tsp maple syrup
1 tsp rice vinegar

Directions:
1. Finely chop the garlic, ginger, nappa cabbage, red bell pepper, green onions
2. Rinse the chickpeas with some water. Then, drain and place into a mixing bowl and add the toasted sesame oil and white sesame seeds. Coarsely mash the chickpeas with a fork
3. Finely chop the cilantro and set some aside for garnish
4. Heat up a nonstick pan to medium heat. Add 1 tbsp avocado oil followed by the garlic and ginger. Sauté for about 30 seconds
5. Add and sauté the chickpeas for 2-3min. Add 1 tbsp soy sauce, and the dark soy sauce. Sauté for another couple of minutes. Set the chickpeas aside
6. Place the pan back on medium heat. Sauté the red bell peppers and green onions with 1/2 tbsp avocado oil for a couple of minutes. Add the nappa cabbage and sauté for 2-3min
7. Place all of the sautéd veggies into a bowl. Add the cilantro and mix together, then allow the mixture to cool. Push the veggies onto the sides of the bowl to help it cool faster
8. Spread some water onto the cutting board. Add some water onto a plate. Dip a sheet of rice paper into the water, then place it onto the cutting board
9. Dip another sheet of rice paper into the water and then line it onto the first sheet of rice paper
10. Place about 1/3 cup of filling into the middle of the rice paper. Carefully fold in all four sides of the rice paper. Repeat from step 8 if making more parcels
11. Make the dip by stirring together 1 tbsp soy sauce, maple syrup, rice vinegar, a pinch of white sesame seeds, a splash of toasted sesame oil, and the cilantro that was set aside
12. Wipe out the frying pan with a paper towel and return the pan to medium heat. Swirl around 1/2 tbsp avocado oil and sear the rice paper parcels for a couple of minutes on each side. Transfer the parcels to a cooling rack before serving

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CHICKPEA MAYO FULL RECIPE + EPISODE HERE:

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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