http://www.germanpool.com/eng/cooking/recipe_page.php?id=1008
Chocolate Rice Paper Crisp
More than 60 min
Ingredients:
Cocoa Powder1 Tbsp
Baking Powder1/4Tsp (optional)
Egg1
Milk2 Tbsp
Vietnamese Rice Paper6 pcs
Chocolate3 chunks
Steps:
1.
Sieve the powdery ingredients. Mix cocoa powder, milk, egg, and baking powder well, pour on plate for easy absorbing.
2.
Absorb the egg milk mixture on single side of the rice paper. Keep the dry surface of the rice paper downwards.
3.
Absorb the mixture on both sides of the second rice paper. Place onto the first piece of wet rice paper.
4.
Wait till the rice paper becomes moistened (so that it won't crack upon folding), place chocolate chunk on the rice paper and fold it into spring roll.
5.
Keep the opening downwards. Put into Steam & Grill Oven at 170°C to bake for 20 minutes.
Tips:
The dry side of the first piece of rice paper should be kept dry so that the product will be crispy. Adding baking powder to the egg milk mixture can turn the rice paper more fluffy, but it can also be omitted for the difference is small.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference