Rice Paper

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An essential part of the Asian cuisine is edible rice paper. It comes in so many different types and structures, all of which add its own taste to the dishes you use it for. There is dried, soft, round, square or long rice paper. Some of them contain rice flour only, others also include tapioca flour to make it glutinous and smooth. We watched many villagers in Vietnam and Laos making their own rice paper and it always seemed to be quite complicated. But in fact it is not! We had to come all the way to the Philippines to figure out how to make rice paper at home and we cannot wait to share this recipe with you.

Recipe for 10-12 Pieces

  • rice flour

    1 cup

  • all purpose flour

    4 tbsp

  • salt

    1/2 tsp

  • egg (medium)

    2 pc

  • sunflower oil

    1 tbsp

  • water

    2 cups

Rice paper comes in many different types and is used in a lot of Asian dishes. We once used it to cook sweet banana spring rolls with cinnamon. You need to try them!

Start cooking!
  • 1. Step

    Put the dry ingredients (RICE FLOUR, ALL PURPOSE FLOUR and SALT) in a bowl. Stir it for some time to mix everything well. You can also sift all ingredients twice instead.

  • 2. Step

    Add all other ingredients (EGG, WATER and SUNFLOWER OIL) to form a batter. Mix thoroughly to get a uniform consistency.

  • 3. Step

    Take a pot, fill it up with some water from the tab and put it on the stove. Cover the pot with a medium-sized non-stick frying pan. Bring the water to boil and wait until the pan heats up.

  • 4. Step

    Once the pan is hot enough you can start preparing the rice paper: The best way to do it is to use a pastry brush and use it to spread the batter in the pan. Brush carefully and make sure to cover all the holes. There is no real wrong or right – just try to cover the whole pan until you slowly see a nice round piece of rice paper. As soon as you see the rice paper pulling away from the side of the pan (approx. 1-2 min) you can carefully grab it, turn it around and cook it a little more (approx 1 min). Take the rice paper out of the pan and put it on a plate to cool. Note: Make sure the rice paper gets not too crispy. It has to stay white and soft.

  • 5. Step

    Repeat step 4 until all batter is used. Depending on how much batter you use per piece of rice paper you should end up having 10-12 pieces in the end (no guarantee). Make also sure to stir the batter before cooking each piece of rice paper to keep the mixture well blended.

  • Final Step

    You can use the rice paper to wrap it around any savoury or sweet ingredients of your choice. It is perfect to create desserts (sweet banana spring rolls) or to cook fresh/fried spring rolls as a main dish or starter.

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