- Our Favorites
- Soups and Stews
- Side Dishes
- Recipe Index
- Saved Recipes
- All Recipes
- Temperature Conversion
How to Buy and Use Rice Paper Wrappers
How to buy rice paper wrappers. Plus, suggestions for using them, in addition to summer rolls.
What are Rice Paper Wrappers?
If you’ve ever had a summer roll (or salad roll) from a Vietnamese restaurant, you’ve eaten a rice paper wrapper. They are super thin wrappers traditionally made from rice, water and salt that can be filled with almost anything. Since they are so thin, the wrappers are almost translucent so you can see whatever is inside. They also have a nice chewiness to them.
We’ve most often seen rice paper wrappers wrapped around shrimp, pork, fresh vegetables and noodles. That doesn’t mean you couldn’t wrap them around other ingredients — we have even filled rice paper with bacon, lettuce and tomato for BLT Summer Rolls .
Buying and Storing
Depending on where you live, you might get lucky and find rice paper wrappers sold in the International food aisle of your local grocery or health food store. Otherwise, the best selection will be at Vietnamese or Chinese food market. Online is also an excellent option.
Tips for Choosing Rice Paper Wrappers
- Avoid wrappers that are made with 100% tapioca since they are trickier to wrap. Instead, look for wrappers made with rice or with a combination of rice and tapioca. (By the way, rice paper wrappers should be gluten-free. Some packages say wheat is an ingredient. It is likely an error in translation).
- I really like the 8 1/2 inch wrappers since they are easier to work with that wrappers that are smaller/larger.
- Look for the Three Ladies brand or one with a red rose on the label. We’ve had great success with these and they are widely accepted as quality options.
- If there are multiple options, choose the most expensive option. Rice paper won’t cost a lot anyway, so reaching for the option that’s 50 cents more isn’t too much of a stretch.
How to Store Rice Paper
Once the package has been opened, place it into a resealable plastic bag and store in the pantry or cupboard.
How to Use Rice Paper
Rice paper is sold in dried sheets. Before using them, you will need to rehydrate them to make them pliable.
Once rehydrated, rice paper can be eaten as is — like with summer rolls — or fried. Fresh rolls are the most common way we work with rice paper in our kitchen. It isn’t something we recommend you bake with, though. When it comes to frying, rice paper becomes incredibly crisp and light. For more tips on frying rice paper rolls, we recommend reading through Andrea Nguyen’s article.
How to Wrap Rice Paper Rolls
Wrapping rice paper is easy — just as easy as wrapping a burrito . You will also get better the more often you do it. Even so, they don’t need to be perfect!
I mentioned before that rice paper is sold in dried sheets. To make them more pliable and ready for rolling, you will need warm water .
Add warm water to a shallow dish or baking tin that is wider than the rice paper you are using. Working one rice paper sheet at a time, slide the sheet into the warm water. Leave the sheet in the water for a few seconds — anymore and it will become too soft and start sticking to itself. You are really just dipping it into the water.
Remove the moistened, but still slightly firm rice paper sheet and place it onto a flat work surface. Leave it for a minute or two — in this time the paper will become even more pliable. It is ready to fill and roll when it’s pliable and a little sticky.
Now, all you need to do is wrap. Remember, it’s just like wrapping a burrito.
- Place the filling in the middle of the bottom third of the wrapper.
- Bring the lower edge up and over the filling.
- Fold in the two sides.
- Firmly, roll the whole thing up, using your fingers to keep the fillings pushed towards the middle of the roll and tight.
When working with or rolling the wrappers, you might find one tears. If the rice paper tears a bit, don’t worry, just overlap the two torn edges and continue on like nothing happened.
How to Store Fresh Summer Rolls
Fresh summer rolls are best eaten straight away, but you can store them wrapped in plastic wrap in the fridge for a few hours. Just keep the rolls away from one another as they tend to stick to each other over time.
If you are storing overnight, you might want to add a layer of damp paper towels before the plastic wrap to keep them from drying out.
I noticed the rice paper we have at our local paper has a bad after taste. Any way to eliminate that after taste?
Hi Chris, I’m not really sure how to eliminate this. I’d try a different store and see if you can find another brand sold in your area.
Do you dip them in a sauce?
Hi Ramona, For traditional spring rolls, we love a peanut sauce, although we do not have a recipe for one on Inspired Taste.
A Vietnamese friend taught me to lay a damp kitchen cloth down to work on and use one to cover the rolls while you work if you are making a large number it does help. Her recipe used one red lettuce leaf, rice noodles, Thai basil, cilantro, mint leaves, shreads of carrots, cucumber sticks and chicken or shrimp.
Excellent tip – thanks
Can you deep fry a spring roll after softening the rice paper, filling and rolling it?
Yes, you can deep fry the rice paper rolls. Since rice paper is so fragile, quite a few people prefer to use wrappers that are labeled as spring roll wrappers (which often have a bit of wheat flour added). These hold up a little easier.
Omg I should have read this site before I put all the rice papers in the water all at once! Very embarrassed now?It wasn’t so easy slowly separating them, but I managed and they were delicious 5 stars
Just embarking on trying my next burger on a rice wrap. I’m tired of losing all the good juice from a delicious burger (pickles, GF sauce, lettuce, onion). The BLT will be first on my ‘to-do’ list. Thanks for your good work on this subject!
Yes, I also thought this was a great way to enjoy a BLT especially during this hot weather. I plan on taking them to a cookout. Can these be made the night before and stored in the refrigerator? Thank you for your wonderful help. I have never used rice paper wrappers before.
Hi Maureen, Rice paper tends to dry out when left overnight. If you can, make them the day of and then wrap them with plastic wrap to keep them from drying out.
Thank you for this info. I just saw a recipe I want to try but had no idea where to buy the rice paper or really how to use them. Now I do and cannot wait to try the recipe!
Hi, I opened my rice paper rolls a while ago! I put them in a zip lock bag in my cupboard, and recently wanted to make some Again! They’re the exact brand as that. I was wondering if you know if they exprire or not as I can’t read the package! Thank you!
If the wrappers were stored in a bag (we like using a resealable bag) then they should last a couple years.
I made theses today and all went well until I put then in a container to store and the stuck together. Any sugesstions for keeping them from sticking together. I rubbed olive oil on my hands and sort of got them unstuck but just wondering if there’s some sort of trick?
Hi Barbara, We’re not sure of any special tricks on this one. Placing a piece of parchment paper in between the rolls or individually wrapping with plastic wrap is probably your best bet.
I wrap them and leave them whole then wrap lightly in saran wrap. I cut the rolls into smaller pieces just before I am ready to eat them. I even make them the night before and take to lunch the next day. love that little chew.
Leave a Reply Cancel reply
Leave a review.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
We are Adam and Joanne, the creators of Inspired Taste, a recipe blog devoted to home cooks. Look around for easy recipes, straightforward recipe videos, and cooking inspiration. More about us .
Simple Fresh Strawberry Pie
Broccoli Slaw (Best Dressing!)
Our Best Homemade Cornbread
Quick and Easy Lemon Blueberry Muffins
- Privacy & Terms
© 2009-2024 Inspired Taste, Inc.
Just added to your cart
* ORGANIC *GLUTEN FREE * NATURALLY WHEAT FREE * VEGAN *
Organic White Rice Paper Spring Roll Wraps / 22 Wraps per pack
Adding product to your cart
- 100% Organic
- Wheat & Gluten Free
- 7.05oz / 200g
- 22 Wraps per Pack / Each round wrap is 8.5 inches diameter
Delicious rice paper wraps from King Soba. Organic and gluten free, our rice paper is ideal for Vietnamese style spring or summer rolls. Just soak, fill and roll!
- Dip the wraps in warm water for 15-20 seconds,
- Remove gently and shake off excess water
- Lay one wrap (or two if you want a thicker roll) on a flat surface
- Layer your filling at the bottom edge of the wrap. Finish off with fresh herbs
- Fold and roll
- Serve up and eat fresh or lightly fry until golden
- Enjoy with dipping sauce
Ingredients: Organic Rice (2%), Organic Tapioca Starch, Salt.
Product of Vietnam.
- Share Share on Facebook
- Tweet Tweet on Twitter
- Pin it Pin on Pinterest
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.
- Skip to primary navigation
- Skip to header navigation
- Skip to main content
- Skip to primary sidebar
Fast Prep, Big Flavours
My cookbook "Dinner" now available!
Vietnamese rice paper rolls.
Vietnamese Rice Paper Rolls are packed with bright, fresh flavours and served with an insanely addictive Vietnamese Peanut Dipping Sauce that takes a minute to make. With a couple of cheeky tricks, step by step photos and an easy to follow video, you’ll be rolling perfect rice paper rolls like a pro in no time!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner” !
Vietnamese Rice Paper Rolls – always a hit!!
If I took a platter of these to a gathering with my friends, I guarantee they’d be one of the first things to go. Everybody I know loves these. Even the hardest of hard-core carnivores munch these down as enthusiastically as they would a rack of ribs.
They truly are that good.
Vietnamese food is my idea of the ultimate “accidently healthy” food. Sure, there are a handful of deep fried recipes. But generally, most Vietnamese dishes are super fresh, full of bright flavours, loaded with herbs and salads, with just a bit of protein. Dressings and sauces are refreshingly light and devoid of oil, unlike basically every Western dressing!
I think that Vietnamese Rice Paper Rolls are one of those things that people love but always assume are just too fiddly or too hard to make. To dispel of that myth, let me tell you – I am not into fiddly. That’s why you’ll never see fancy decorated cakes on my blog. I simply don’t have the patience or co-ordination for fiddly dishes – sweet or savoury.
I actually posted this recipe way back when I started my blog. A couple of years on, and my photos have somewhat improved but more importantly – VIDEO! I REALLY wanted to remake this with a video, it is so great to be able to demonstrate how to make these rolls.
Serving idea: DIY spread!
Lay out all the ingredients with a large bowl of water for dipping the rice paper in, then make everyone make their own. This DIY approach is a menu item on Vietnamese restaurants here in Sydney which is very popular, I always order it!
Tips to make Vietnamese Rice Paper Rolls
In addition to the video, I have 2 little tips that can make your Vietnamese Rice Paper Roll Making Life so much easier:
Bundle up fly-away bits inside a piece of lettuce. I like making these with bean sprouts and vermicelli noodles (other filling suggestions in the recipe notes). Until you get your rolling technique down pat, bundle it up in lettuce before rolling it in the rice paper. This holds the “stuff” together which makes it so much easier to roll the rice paper and it will also prevent things like bean sprouts, carrots, cucumber etc from piercing the rice paper;
Use two rice paper sheets – again, this is a tip while you are an up-and-coming Rice Paper Roll Master. It is much easier to handle when rolling. The downside is that the ends are a touch chewy, because there’s triple / quadruple layers. But it’s not tough chewy, not in the least bit. It’s just chewy compared to how soft and fragile a single layer of rice paper is. It doesn’t deter me at all. My mother noticed it, but it didn’t stop her from hoeing down 4 of these in minutes. Never fails to amazes me that a woman of a certain age can consume so much so quickly. (PS She came over to be my hand model for the video, this was a tough one to shoot by myself!)
PS The reason the prawns and lettuce bundle are laid out in different positions on the rice paper is so there is only layer of rice paper on the prawns once rolled up – makes the prawns more visible. Ie Pretty rolls.
Peanut Dipping Sauce for Rice Paper Rolls
This peanut sauce is everything!! This is a Vietnamese Peanut Dipping Sauce. The 2 key ingredients are peanut butter and hoisin sauce which is thinned out with either milk or water (I prefer milk for colour. With water, the sauce is darker). Plus vinegar for a bit of tang (really needs it), garlic (it ain’t Asian if there’s no garlic in it!) and a touch of chilli if you want (which I love).
It’s different to Thai / Malaysian / Chinese style peanut sauces and I think you and this Vietnamese Peanut Sauce are going to be very good friends. 🙂
So…..what do you think? 🙂 Have I convinced you to try your hand at becoming a Rice Paper Roll Master?? – Nagi xx
PS There are a bunch of other filling ideas in the recipe notes. I’ve kept this fairly classic.
PPS Even if they are wonky, they still taste incredible!!!
Get your Vietnamese fix!
Bun Cha – Vietnamese Meatballs (Noodle Bowl)
Lemongrass Chicken – one of my favourite things to grill!
Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version .
Vietnamese Caramelised Pork Bowls – the super quick version of the above
Vietnamese Noodle Salad
Vietnamese Chicken Salad
And some other ways with fresh prawns
5 Prawn Dipping Sauces for a giant bucket of fresh prawns
Prawn Mango Avocado Summer Salad with Lime Dressing
Thai Prawn Mango Avocado Salad
Vietnamese Rice Paper Rolls (this recipe)
Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal
Browse all Prawn / Shrimp Recipes
Watch How To Make It
This recipe features in my debut cookbook Dinner . The book is mostly new recipes, but this is a reader favourite included by popular demand!
Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.
Vietnamese Rice Paper Rolls (Spring Rolls)
- ▢ 7 – 14 sheets of 22cm/8.5″ round rice paper (Note 1)
- ▢ 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
- ▢ 50g / 1.5 oz dried vermicelli noodles
- ▢ 7 lettuce leaves – use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2)
- ▢ 14 mint leaves
- ▢ 1 cup bean sprouts
Vietnamese Peanut Dipping Sauce (Note 3)
- ▢ 1 tbsp peanut butter, preferably smooth (crunchy is ok too)
- ▢ 2 tbsp Hoisin Sauce
- ▢ 1 1/2 tbsp white vinegar (or lime juice)
- ▢ 1/3 cup milk (any fat %) (or water)
- ▢ 1 garlic clove, minced
- ▢ 1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won’t come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
- Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
- Peel the prawns, slice in half lengthwise and devein (watch video).
- Remove the crunchy core of the lettuce leaves (watch video).
- Tip – LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
- Fill a large bowl with warm water. The bowl doesn’t need to be large enough to fit the whole rice paper in one go.
- Place two rice papers together (if using 2). Note which side is the smooth side – this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 2 seconds for each section you submerge into the water.
- Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
- On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
- Place the lettuce bundle with the seam side down onto the middle of the rice paper.
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
- Serve immediately with the peanut dipping sauce.
Originally posted in July 2014, updated with new words, an even better peanut dipping sauce, new photos and a video!
Life Of Dozer
“WHY is she setting fire to my food???!!!”
HAPPY BIRTHDAY DOZER!! I want to tell you that he had an extra special day….but honestly? It’s like every day is his birthday….
Hi, I'm Nagi !
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Free Recipe eBooks
Join my free email list to receive THREE free cookbooks!
Lemon garlic salmon tray bake – easy & healthy!
One pot chicken risoni with crispy salami
Qeema – Easy Indian Curried Beef Mince
Reader interactions, leave a comment cancel reply.
Your email address will not be published. Required fields are marked *
Notify me via e-mail if anyone answers my comment.
November 19, 2023 at 4:36 pm
Great recipe it work for me and my family I didn’t make peanut sauce due to allergies but I made Nuoc Cham dipping sauce was great
November 17, 2023 at 10:28 am
Hi Nagi, Just been to get the very fantastic tasty Peanut Dipping Sauce. I think this is the best quick tasty sauce for salads and cold noodles. Thanks for still keeping this sauce. Very tasty quick dressing and dipping sauce.
October 24, 2023 at 10:33 pm
October 18, 2023 at 7:31 pm
Hi Nagi, I’d love to know which Hoisin Sauce you’d recommend please?
August 29, 2023 at 6:40 pm
could use oyster sauce instead of hoisin with the peanut butter ?… hoisin sauce is hard to get where I am
August 29, 2023 at 8:42 am
Just a heads up, I tried making the sauce with all natural peanut butter and it curdled. Made it again with Skippy and it came together!
August 25, 2023 at 10:54 pm
Wow! What a lesson learned! I have been struggling with these for years until I found your post – wrapping the ‘piercing’ ingredients in the lettuce is brilliant! I still struggle with the wrapping and your post has taught me the correct way to roll 🙂 Blessings! Thank you
August 19, 2023 at 12:15 am
So much simpler to make than expected! I swaped mint for corriander and bean shoots for avocado. Also used whole prawns instead of halves – yum! Look forward to throwing some together to bring for work lunches.
February 4, 2024 at 10:42 am
Great idea to swap the bean shoots for avocado as it was the only ingredient I was missing. 🙂
August 11, 2023 at 2:00 am
August 6, 2023 at 12:50 am
June 1, 2023 at 5:18 pm
Why don’t you guys add some fresh crushed peanuts if you think it lacks zing?
I know I don’t like sour stuff so I just added 1 TBS rice vinegar instead.
I can’t work out the the lack of zing complaints. I’ve bought cold rolls and eaten cold rolls in the restaurants. The sauce is not zingy. Do you want fresh diced chili and fresh nuts in there? There are no herbs to add zing.
The mint in the roll should be the zing on the tongue right? I had mint and coriander leaves in my rolls.
May 20, 2023 at 9:36 am
May 1, 2023 at 6:29 am
April 13, 2023 at 1:37 am
Hi Nagi, I’m a mum of 6. Most are adults + moved out. They love food + trying new things. I’ve shared w/ them that you have the recipes ! I’ve even converted my youngest into realising PORK is best for economy, not just chicken or mince.
December 30, 2022 at 11:58 am
December 30, 2022 at 11:59 am
Thumbs down sorry
December 29, 2022 at 10:14 pm
Thanks for another great recipe, Nagi. I asked for your cookbook for Christmas and it’s fantastic. The rice paper rolls were great. I left out the bean sprouts and substituted julienned green mango and included Thai basil and coriander leaves. The dipping sauce was delicious.
November 29, 2022 at 3:02 pm
because i do all the cooking, and my wife gives new meaning to the word PICKY (she is asian but a spoilt brat that I worship) so i spend a lot of time on the internet and invariably now first thing i do is find you and check what you have. I have used so many of your recipes and they are great. not sure if you have an interest in a special recipe I have for chicken wings (tori niku) once you taste them you will immediately divorce your partner and start stalking me!! – :):):) please drop me a line if you want the recipe, would love to share it?
November 10, 2022 at 7:54 pm
Delicious recipe. Handling the rice paper nearly beat me but I persevered and it was amazing.
October 2, 2022 at 1:20 pm
You are my absolute favourite! I always refer to your site for fun new ideas and every single thing I have made has turned out beautifully! Thanks for sharing all your tasty treats! Cheers from Canada!
February 14, 2023 at 9:02 pm
September 28, 2022 at 3:45 pm
In the middle of prepping your Viet rice paper rolls. Peanut sauce is scrum diddly. I swapped out Sambal oulek for my home made Sambal bajak. Basically onion & chilli caramelised reduction. Will swap out bean sprouts for sliced sugar snap peas from the garden. Keep it up Nagi, you make it all so deliciously easy. Haven’t had a dud yet!
- Skip to primary navigation
- Skip to main content
- Skip to primary sidebar
Guide to Rice Paper Wrappers (How to Use Them)
By Emese Maczko on 01/30/2023 - May contain affiliate links. Please read our disclosure .
Do you have a packet of rice papers in your pantry or plan to buy some? We show you everything step by step and answer all your questions about how to use rice paper wrappers.
What are rice paper wrappers?
Ingredients, is rice paper gluten-free, where can you buy them, how to store them, how to soften rice paper wrappers, how to roll rice paper, the best rice paper rolls recipes, more ingredient guides.
Rice paper wrappers have come to worldwide popularity from Vietnam, where they have a long history of making these wrappers (in Vietnamese bánh tráng) by hand through a long and laborious process. Traditionally, they are made of rice, water, and salt. Nowadays, tapioca starch is often added to make it thinner, and easier to soften and roll.
Rice papers are usually 22 cm in diameter (approx. 8.5-inch) . They are transparent and very thin, paper-thin . Hence, its name. Companies may use different names for it, though. If you come across one of these from the below list, rest assured they are talking about the same thing.
- rice papers
- rice wrappers
- rice wafers
- rice paper wrappers
- bánh tráng (Vietnamese name)
Traditionally, they are made of rice, water, and salt. Here is how they make rice paper by hand the authentic way . Let me keep it simple and explain it quickly.
- Rice is soaked overnight.
- The next day, they grind the soaked rice to a milk-like consistency.
- They add salt and a dash of water if needed.
- They spread the spoonful of paste on a piping hot stove to form a round shape.
- After a couple of seconds, they use a rolling pin to transfer the ultra-thin rice paper to a bamboo or other woven mat to dry them one by one.
- Traditionally, they dry it in the sun.
This video shows a more industrialized approach, though.
You can also try making them at home with a less than traditional way. Here is an easy to follow homemade rice paper recipe using rice flour, potato starch, salt and water. You can make one in a microwave in a nick of time if you are up for it.
Subscribe to our newsletters and download it right now.
In short, they should be as rice papers are traditionally made of only rice, salt, and water. All of them are naturally gluten-free ingredients. However, there are 2 things you need to pay attention to:
- Cross-contamination . Choose a brands that label its product gluten-free, to ensure that the rice paper is in fact gluten-free and not manufactured in a facility also processing gluten-containing ingredients.
- Other ingredients . Companies tend to add some kind of starch (usually tapioca starch) partly for elasticity, partly to make it thinner and easier to handle. Tapioca starch should also be gluten-free, but in any case choose a brand that is labelled as gluten-free.
If you take a look in the packaging, you should see transparent, thin, round papers. If what you see is yellow, opaque, and square-shaped , then those are NOT rice papers but Chinese wheat flour spring roll wrappers . Don’t be surprised if you get confused, there are 9 rice paper alternatives .
Rice paper wrappers are a fairly common product in the Asian aisle of large stores. You can also buy them online. Here are the 7 most common brands you can find to buy. They use a mix of rice and tapioca starch which would be important for how you need to handle them. Try to avoid products with 100% tapioca as they are super thin and really hard to work with!
- Unopened packages can be stored in your pantry. No need to put them in the fridge.
- Always dry your hands before taking a rice paper from the package. Wet hands will activate them and they will stick together.
- If you open a package but don’t use all of them, transfer the rest to an airtight container or large zip lock bag. In high humidity areas, it can stick together if stored on open air.
Damp towel or submerging in water?
The short answer is “it depends on the tapioca starch content of your rice paper”. You would think rice paper is just rice. But that is not always true. If you check your packaging you will see that there is tapioca starch.
—-> The ratio of tapioca dictates how you need to handle your rice paper .
- Rice paper from 100% tapioca starch – Put the rice paper in between the folds of a damp towel. Pet it gently for a couple of seconds to get it soft.
- Rice paper from 100% rice – You need to submerge it in water to get them soft. A damp towel will not be enough.
- Large tapioca : rice ratio – If the first ingredient listed is tapioca starch then it means your rice paper is more tapioca than rice. The larger the ratio of the tapioca (it means the thinner your rice paper) the less time you need to submerge it. In short, keep it shorter and double up if needed.
How long you need to submerge it in water?
We have a rice paper spring rolls recipe, where we use a rice paper wrapper made of 100% rice. To get them soft, we need to submerge this type in water for 7-8 seconds.
So how to test it if you have rice paper with tapioca starch?
I use a shallow bowl a bit larger than the size of the rice paper sheets. I submerge one rice paper at a time and gently pet it with my hands in the water. I take it out while I still feel it hard. I usually start with 3-4 seconds. I place it on the surface I want to work on and wait for 2-3 seconds and gently pet it again and see whether they became soft or not. If yes, I add the filling. If no, I submerge it again for 2-3 seconds.
What if it is too wet at the end?
If it is too wet, it can get too sticky. I usually use a clean, dry kitchen cloth or a paper towel, and gently pet it dry. Too wet rice paper is your enemy for several reasons:
- It is sticky and hard to work with.
- It can pop or split during frying.
- It will not turn crispy during baking.
So every step you take, you must ensure you keep moisture to the minimum. It means you need to care for the surface you use, the filling you prepare, and how you roll and cook it.
What kind of surface to use?
First things first, your surface HAS TO BE DRY . Especially if you roll several rice paper rolls after each other, you need to wipe your surface dry. Excess water can make the rice paper too wet. And too wet rice paper will pop during frying or get too sticky to handle.
You might have come across a rice paper wrapper tray* which is a kind of round plastic mesh plate. It has small holes, so the excess water can leave the surface. It is a practical tool to make sure that your rice paper will not get too wet.
Rolling it step by step
- Gently submerge the rice paper. ( See tips under How to soften rice paper wrappers? above .)
- Once submerged, transfer it to a dry and smooth surface.
- I place the filling in the middle around the lower third of the rice paper. If you have a standard size rice paper (8.5 inches (ca. 22 cm)), you can fit 2-3 Tbsp of filling, which would make 4 inches (ca. 10 cm) long spring roll.
- First fold the sides gently but tight towards the middle.
- Take the bottom seam and fold it upwards gently, but tight.
- Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
- Roll it all the way up, but use your fingers to keep the filling tucked tightly.
- Place your finished spring roll on a parchment paper with the closing seam on the bottom.
Rice wrappers can be a perfect gluten-free alternative to other type of wrappers used in the Asian cuisine like Chinese wheat flour wrappers for spring rolls, or lumpia wrappers, or wonton wrappers, or samosa even phyllo pastry. Browse though to find your next favorite among these rice paper recipes .
We have been writing more and more guides for specific ingredients. We explain in detail how to prepare each ingredient, how to cook with them, what to serve with them, and so on. Here are some of the other articles you might be interested in:
- Guide to Eggplants
- Guide to Oyster Mushrooms
- What is TVP?
Leave a comment cancel reply.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed .
November 25, 2022 at 9:24 pm
You blew my mind when you said use as an alternative to Phyllis dough! I can now figure out how to make Baklava! Any suggestions tips?
November 26, 2022 at 9:07 am
In this recipe for rice paper baklava they are rolled. They will look different, but the taste should be the same.
April 23, 2022 at 6:04 am
Wow I never realised you could do so many wonderful things with rice paper rolls. All your recipes look amazing and you have taken the time to explain how to cook particular ingredients. Thank you for all us first timers in using rice paper rolls. Much appreciated.
My Pure Plants
April 26, 2022 at 8:34 am
Hi Mary, thanks for visiting our website. We are so glad you found this article useful. We love using rice papers so many more recipes to come…
Where to buy rice paper wraps?
**Where to Buy Rice Paper Wraps**
Rice paper wraps are a versatile and convenient ingredient used in a variety of dishes, from spring rolls to salads. If you’re looking to buy rice paper wraps for your next cooking adventure, there are a few options to consider. In this article, we’ll explore where you can find rice paper wraps and the factors to keep in mind when making your purchase.
**Local Grocery Store**
One of the most convenient places to buy rice paper wraps is your local grocery store. Many larger supermarkets carry rice paper wraps in their international foods aisle. Look for brands such as Three Ladies or Spring Home, which are commonly stocked in grocery stores. If you don’t see rice paper wraps on the shelves, don’t hesitate to ask a store employee for assistance. They may be able to direct you to the right aisle or place a special order for you.
Another great option for purchasing rice paper wraps is an Asian market. These specialty stores often have a wider selection of rice paper wraps than traditional grocery stores. You may find different sizes, shapes, and brands of rice paper wraps to choose from. Additionally, the prices at Asian markets are often competitive, making them a cost-effective option for stocking up on rice paper wraps.
If you’re unable to find rice paper wraps at your local grocery store or Asian market, consider shopping online. Several online retailers specialize in selling Asian ingredients and can ship rice paper wraps directly to your doorstep. This option is particularly convenient if you live in an area without easy access to specialty ingredients. Just be sure to factor in shipping costs and delivery times when making your purchase.
1. Can I use rice paper wraps for making spring rolls?
Yes, rice paper wraps are a popular choice for making fresh spring rolls, also known as summer rolls. They are pliable and easy to work with, making them ideal for wrapping a variety of fillings.
2. Are rice paper wraps gluten-free?
Yes, most rice paper wraps are gluten-free, making them suitable for individuals with gluten sensitivities or allergies. However, it’s essential to check the packaging for any potential cross-contamination.
3. How do I store rice paper wraps?
Rice paper wraps should be stored in a cool, dry place away from direct sunlight. Keep them sealed in their original packaging or an airtight container to prevent them from drying out or becoming brittle.
4. Can I use rice paper wraps for making desserts?
Certainly! Rice paper wraps can be used to create sweet treats such as fruit-filled rolls or even layered cakes. Get creative with your fillings and toppings to make delightful dessert creations.
5. What are the different sizes of rice paper wraps available?
Rice paper wraps come in various sizes, ranging from small to large. The most common size for making spring rolls is around 22cm in diameter, but you can also find smaller or larger options based on your preferences.
6. Are there any alternative uses for rice paper wraps?
Besides making spring rolls, rice paper wraps can be used for wrapping ingredients such as vegetables, tofu, or shrimp to create light and refreshing appetizers or snacks.
7. Can I freeze rice paper wraps?
It’s not recommended to freeze rice paper wraps, as they tend to become brittle and lose their pliability when thawed. It’s best to use them fresh for the best results.
8. Do I need to soak rice paper wraps before using them?
Yes, to make rice paper wraps pliable and ready for wrapping, they need to be soaked in warm water for a few seconds until they become soft and flexible. Be careful not to oversoak them, as they can become too delicate to handle.
9. Are rice paper wraps vegan-friendly?
Yes, rice paper wraps are typically vegan-friendly, as they are made from rice flour and water without any animal-based ingredients. Check the packaging to ensure there are no added non-vegan components.
10. Can I use rice paper wraps for making sushi?
While rice paper wraps are not traditionally used for making sushi, they can be utilized to create unique sushi variations with creative fillings and presentations.
11. How long do rice paper wraps last once opened?
Once opened, rice paper wraps should be used within a few months to ensure freshness and maintain their pliability. Proper storage is essential to preserve their quality.
12. Can I use rice paper wraps for frying?
Rice paper wraps can be used for frying to create crispy spring rolls or other fried dishes. Make sure to follow a suitable recipe and technique for best results.
Chefs Resource Related Posts:
- How are pumpkin seeds shelled?
- Are Rosarita refried beans gluten-free?
- How do you fix a broken pumpkin?
- Can cats eat baked beans?
- How fast does pumpkin work for dog diarrhea?
- Can cats have refried beans?
About Julie Howell
Julie has over 20 years experience as a writer and over 30 as a passionate home cook; this doesn't include her years at home with her mother, where she thinks she spent more time in the kitchen than out of it. She loves scouring the internet for delicious, simple, heartwarming recipes that make her look like a MasterChef winner. Her other culinary mission in life is to convince her family and friends that vegetarian dishes are much more than a basic salad. She lives with her husband, Dave, and their two sons in Alabama.
Leave a Comment Cancel reply
- Client log in
Metallurgicheskii Zavod Electrostal AO (Russia)
In 1993 "Elektrostal" was transformed into an open joint stock company. The factory occupies a leading position among the manufacturers of high quality steel. The plant is a producer of high-temperature nickel alloys in a wide variety. It has a unique set of metallurgical equipment: open induction and arc furnaces, furnace steel processing unit, vacuum induction, vacuum- arc furnaces and others. The factory has implemented and certified quality management system ISO 9000, received international certificates for all products. Elektrostal today is a major supplier in Russia starting blanks for the production of blades, discs and rolls for gas turbine engines. Among them are companies in the aerospace industry, defense plants, and energy complex, automotive, mechanical engineering and instrument-making plants.
Headquarters Ulitsa Zheleznodorozhnaya, 1 Elektrostal; Moscow Oblast; Postal Code: 144002
Contact Details: Purchase the Metallurgicheskii Zavod Electrostal AO report to view the information.
EMIS company profiles are part of a larger information service which combines company, industry and country data and analysis for over 145 emerging markets.
Related emis industry reports.
To view more information, Request a demonstration of the EMIS service