Pan-Fried Oysters in Cabbage & Carrot Rice Rolls
Fresh, tender Malpeque oysters are wrapped in rice paper with crisp Quebec cabbage and sweet carrots, then lightly pan-fried to perfection. This gluten-free appetizer captures the essence of a true East Coast Canadian delicacy, offering a unique fusion of fresh seafood and flavorful vegetables.
The Taste of Winter Energy @ Montreal
12/16/2024
Servings: 24 pieces
INGREDIENTS
24 shucked oysters
500 g cabbage, shredded
200 g carrot, shredded
2 tablespoons fried shallots
1 tablespoon oil (for pan-frying the stuffing)
4 teaspoons oil (for pan-frying the rice rolls)
1/2 teaspoon salt
1/4 teaspoon white pepper
24 rice paper sheets (16 cm round)
INSTRUCTIONS
Prepare the Filling
1. Heat a pan over medium heat and add 1 tablespoon of oil.
2. Add the shredded carrot, cabbage, and fried shallots. Stir-fry for 3–4 minutes, then remove from heat and let the mixture cool completely.
Assemble the Rice Rolls
1. Lay one sheet of rice paper flat on a clean surface.
2. Place one oyster and about 2 tablespoons of the cabbage and carrot filling in the center.
3. Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly, similar to wrapping a burrito.
4. Repeat the process until all 24 rolls are assembled.
Pan-Fry the Rolls
1. Heat a pan over medium heat and add 1 teaspoon of oil.
2. Place 6 rice rolls in the pan, leaving about 2 cm of space between each.
3. Pan-fry for 2 minutes on each side, then an additional 1 minute per side to achieve a golden, crispy exterior.
4. Repeat with the remaining rolls, adding oil as needed.
Voilà! These delicious oyster, cabbage, and carrot rice rolls make the perfect appetizer for your holiday gathering.