Potato & Barley Rice Paper Rolls
I wasn’t sure about the quantities, I ended up with quite a lot of stuffing (a bit too much for the three of us for one meal), half of which I refrigerated and baked a few days later. I even stored some of the ready potato rolls in a sealed container in fridge. The rice paper is nice and crispy the next day. This recipe provided us potato rolls for four days.
Making the stuffing
- Soak barley overnight or all day and then boil for about 15 minutes until soft. Drain excess water and place in a bigger bowl.
- While the barley is cooking, cut potatoes into small cubes at place into bowl with barley. If you have organic potatoes don’t bother peeling them.
- Chop sun-dried tomatoes and olives into small pieces.
- Chop onion and mince garlic cloves. Sautée covered on pan with 2 Tbsp of water for 5 minutes. Stir occasionally. Add water 1 Tbsp at a time if necessary to prevent sticking.
- Add marjoram, oregano, sage, cinnamon, tomatoes and olives to onions and garlic. Stir well and sauté for another 3 minutes.
- Pour the herb-onion mixture into potato bowl and stir well.
- Finally add sea salt and black pepper. Stir really well and taste. Add more salt and pepper if necessary.
Rolling and Baking
- Heat oven to 355 degrees F (180 degrees C).
- Line a baking sheet with parchment paper.
- Take a bowl with warm water and soak a rice paper until it’s soft or follow the instructions on the package.
- Lay the soft rice paper on chopping board. Take 2 Tbsp of stuffing and place it almost in the middle of the paper (a bit closer you). Fold the edge of the paper closest to you over the filling, fold in the sides, and then roll up tightly. Place on baking sheet. Repeat until you’ve finished the stuffing (or papers).
- Bake in the middle position for 20-25 minutes until the sausages are golden and crispy.
- The baking time greatly depends on your oven. In Valencia I had an oven that always had ventilator on and 20 minutes was enough, otherwise they would have burnt.
- You can make half batch or refrigerate some of the stuffing in sealed container for up to three days.
- To make gluten-free sausages, replace barley with rice, buckwheat, or quinoa.
- You’ll be done much quicker if you have someone to help you soak the rice papers. That’s what we did – I was soaking and my husband was rolling the sausages. Or you could put the next paper to soak before starting to fill and roll the next sausage.