I finally found an Asian Grocer that carries rice flour wrappers for things like wontons, dumplings, and spring rolls. These things are all over regular grocery stores in Canada, but they weren’t everywhere here. I had some wraps left over from a chicken experiment a few nights ago. I’d also taken out beef tenderloin with the intention of making some Roman Stew. The wraps needed to be used, so I cut up the tenderloin smaller to try a beef version of the chicken teriyaki wraps. I’ve been meaning to document a “walkthrough” for anyone interested in step by step instructions for some of these recipes, so… here we go!
12 to 16 oz. [340g - 453g] Beef Tenderloin [Filet Mignon]
1/2 to 3/4 cup [125mL - 177mL] Teriyaki Sauce [I use Kikkoman Original, will be trying a home made recipe soon that doesn’t call for sugar.]
2 Medium Sized Carrots
3 oz. Snow Peas
6 to 8 Spring Roll Wrappers [They come in packages of 25, can be stored in the fridge in an air tight bag for up to a week.]
Butter and oil for cooking the meat and more of the same for crisping the wraps once assembled.
2 cups Cooked Rice
Cook rice ahead of time so it’s cool. 1-2 hours should do it.
Use Basmati rice; I like the jasmine scented type.
Do not add butter [or any other fat] to the rice when cooking – you want it sticky!
Small Bowl of Water [I use a little 3 fl. oz. capacity glass mixing bowl. The water is used for sealing the final edge of the wrap once folded.]
2 Stainless Steel Skillets [or non-stick skillets if you prefer. I prefer stainless or cast iron, but cast iron doesn’t work well with these types of sauces.]
2 Spatula Flippers
Knives for slicing meat and veg
Alternative Wrap Method
As shown in the next four images, you can make your wraps by starting with a "diamond" instead of a "square". The wraps are easier to fold this way, but they have a thicker seam area that I don’t care for during the crisping process.
Cook More at a Time
Try different ingredients. Last night I made the beef tenderloin wraps and this morning, once I get this post up, I’m going to make breakfast wraps with scrambled eggs, bacon, onion. Anything you’d put into an omelette can be put into a breakfast version. There’s no way I can use 25 wraps in one go unless feeding a small horde. The wraps don’t re-freeze well if you get frozen ones, and for some reason, if they’re not frozen, they freeze even worse. Chicken, fish, and shellfish are good protein variations. If you use pork I recommend cooking it in a crock pot until it’s falling apart in whichever sauce you want to use. Use any vegetable you like - I’ve used bean sprouts, cabbage, broccoli, cauliflower, asparagus, regular peas, and corn. Mushrooms are sometimes nice too!
Try different fats as they will add a hint of additional flavour. I use bacon grease when doing the breakfast version, for instance. Peanut oil and coconut oil are nice with Asian versions. Lard [pork fat] will crisp the wraps really well. The same goes for olive oil. Avoid sunflower, canola, Crisco, and other “regular” vegetable oils. I don’t know why, but these oils leave more greasy residue behind than the bacon grease does.
Try different spices. I’ve used rice and chicken prepared with my coconut curry recipe. Into the coconut curry, I add spinach and bamboo shoots cut in the same way as the carrots in this recipe.
Eating low carb? If you are following this type of diet plan, these wraps can be a lifesaver when cravings for something with grains occur. Each wrap has only 4 carbs and are just 20 calories each. They’re not something to eat everyday, but they can help alleviate a craving without trying to work in a piece of bread or a tortilla - even most low carb versions of these have more carbs in them than these wraps and the wraps don’t contain a mass of artificial ingredients to mimic the taste of the “real thing”.
Want something for desert without resorting to high calorie pastry? Use these wraps. They can be cut into just about any shape or size and can be fried in the usual way in a pan filled with any type of filling and topped when done with whipped cream, if desired.
My Favourite Filling Variations
Scrambled eggs, bacon, ham, breakfast sausage, onion, shallots, mushrooms, broccoli, spinach, and/or any other omelette varation you can think of for breakfast style wraps.
Ground beef, cabbage, tomato sauce, paprika, salt, black pepper, and rice for a cabbage roll wrap.
Teriyaki sauce, chicken or beef, rice, carrots, and snow peas.
BBQ sauce [preferably a nice, spicy asian style], any type of meat [I like it with pulled pork], a complementary vegetable such as broccoli or asparagus. I never make this one with rice in it because I don’t feel it goes well with the rest of the ingredients.