Mozzarella Spring Rolls in Asian Sauce
Gooey mozzarella spring rolls in a spicy Asian sauce! Try this quick recipe with fresh ginger and gochujang. Make it today!
Servings1
Preparation Time20 m
DifficultyEasy
Calories906 kcal
Gooey mozzarella spring rolls in a spicy Asian sauce! Try this quick recipe with fresh ginger and gochujang. Make it today!
Cut the block of mozzarella cheese into 6 sticks. Dip the rice paper in lukewarm water for a few seconds, then place it on a cutting board or countertop. Position a mozzarella stick close to its edge and roll the paper, tucking its sides inward. The mozzarella stick should be wrapped in the paper like a roll.
Heat the sesame oil in a deeper pan. Add the chopped scallion and fry for about a minute. Throw in the chopped garlic, then grate the ginger. Mix everything and fry for a short while. Next, add the soy sauce, brown sugar, lime juice, and gochujang paste. Stir and fry for about a minute. After this time, pour in the water.
Once the sauce begins to boil, place our “spring rolls” in. Cook over low heat for about 5-10 minutes, turning our rolls halfway through. Cook until the mozzarella is soft and the sauce has reduced slightly.
Traditionally, rice paper is fried in a wok to become crispy. However, in this case, we use a simmering technique in the sauce. Thanks to this, the paper becomes velvety and translucent, acting as a "pocket" for the hot cheese, making this dish a much lighter alternative to traditional, oil-fried spring rolls.
Gochujang paste is the key to this dish's success. It is a Korean, fermented paste that adds a deep umami profile to sauces. In combination with brown sugar and lime juice, it creates a so-called glaze, which perfectly coats the delicate structure of the rice paper.
Mozzarella is a cheese with a high moisture content, which makes it melt perfectly inside a tightly sealed roll. The wrapping technique, where we tuck the sides inward, is crucial – it prevents the cheese from leaking into the sauce. Thanks to this, after biting into the spring roll, we get a cheesy "burst" enclosed in an aromatic Asian sauce.
Working with rice paper requires a feel for it. If you soak it for too long in water, it will become too soft and start to tear. The ideal time is just a few seconds in lukewarm (not hot!) water.
Although classic spring rolls are mainly associated with rice paper filled with vegetables and meat, mozzarella spring rolls in Asian sauce are a completely new, modern take. Instead of traditional filling, there is gooey mozzarella inside. This quick lunch or snack is served in an addictive sauce based on gochujang paste, ginger, and soy sauce. When cut open, a hot, cheesy center is released, perfectly contrasting with the spicy-nutty sauce. Perfect comfort food for those on the go.
Traditionally, rice paper is fried in a wok to become crispy. However, in this case, we use a simmering technique in the sauce. Thanks to this, the paper becomes velvety and translucent, acting as a "pocket" for the hot cheese, making this dish a much lighter alternative to traditional, oil-fried spring rolls.
Gochujang paste is the key to this dish's success. It is a Korean, fermented paste that adds a deep umami profile to sauces. In combination with brown sugar and lime juice, it creates a so-called glaze, which perfectly coats the delicate structure of the rice paper.
Mozzarella is a cheese with a high moisture content, which makes it melt perfectly inside a tightly sealed roll. The wrapping technique, where we tuck the sides inward, is crucial – it prevents the cheese from leaking into the sauce. Thanks to this, after biting into the spring roll, we get a cheesy "burst" enclosed in an aromatic Asian sauce.
Working with rice paper requires a feel for it. If you soak it for too long in water, it will become too soft and start to tear. The ideal time is just a few seconds in lukewarm (not hot!) water.
Although classic spring rolls are mainly associated with rice paper filled with vegetables and meat, mozzarella spring rolls in Asian sauce are a completely new, modern take. Instead of traditional filling, there is gooey mozzarella inside. This quick lunch or snack is served in an addictive sauce based on gochujang paste, ginger, and soy sauce. When cut open, a hot, cheesy center is released, perfectly contrasting with the spicy-nutty sauce. Perfect comfort food for those on the go.