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Rice paper parcels


  • Soak the shiitakes in warm water for about 20-30 mins. Then drain well, discard the stalks and finely slice the caps. 
  • Heat a little oil in a wok (or large non-stick pan) and briefly saute the capsicum, spring onions, garlic, carrots, snowpeas and water chestnuts, regularly tossing. Then add the tofu, soy and 1-2 tbsp sweet chilli sauce. Toss well and briefly cook. Turn off the heat and add the coriander. Mix well and allow to cool a little.
  • Put a few rice paper wrappers at a time in a large bowl of warm water and leave until softened. Then immediately remove and place on a clean tea towel to drain.
  • When ready, put the wrappers on a bench and place spoonfuls of the mixture into the centre of each one. Then fold up like an envelope.
  • Heat a thin layer of oil in a large pan and fry the parcels on both sides, seam side down first. Drain well on kitchen paper towels.
  • Serve with extra sweet chilli sauce on the side.


  • 6 shiitake mushrooms
  • vegetable oil
  • ½ red capsicum, finely chopped
  • 2 spring (green) onions, shredded
  • 2 garlic cloves, crushed
  • 3 baby carrots, finely chopped
  • 8 snowpeas, finely chopped
  • 6 canned water chestnuts, finely chopped
  • 3-4 fried tofu squares, diced
  • 1-2 tbsp soy sauce
  • sweet chilli sauce
  • 2 tbsp chopped coriander
  • rice paper wrappers

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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