Vegan chicharrones. If you’ve ever had Vietnamese eggrolls, then you are familiar with the rice paper versus wheat base wrapper. Unlike wheat wrappers that fry evenly golden and crunchy, rice paper remains rather pale and dramatically bubbles and blisters before forming a magnificent crispy shell. Frying them plain and dry amplifies this impressive puffing power. I learned this technique and recipe from Sauce Stache. As daily updates tell of restaurants opening and closing around us, I recall a former establishment named Tried and True on Henderson. Fried pork rinds with barbecue sauce was a fun snack that was on their menu. This is my take on that, using my favorite whiskey seasoning blend from Pepper Palace with a simple maple mustard dip.
Original Recipe here: https://www.youtube.com/watch?v=Qc1-38D8GrQ