Where to get rice paper

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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. 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. Once the package has been opened, place it into a resealable plastic bag and store in the pantry or cupboard.

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.

When it comes to frying, rice paper becomes incredibly crisp and light. Wrapping rice paper is easy — just as easy as wrapping a burrito. You will also get better the more often you do it.

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. When working with or rolling the wrappers, you might find one tears. 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. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free!

Click Go to signup for free! I noticed the rice paper we have at our local paper has a bad after taste. Any way to eliminate that after taste? 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.

Then, cover a plate with plastic wrap and stretch it across the top until it fits tightly over the plate. Next, pour the mixture onto the plastic wrap and tilt the plate so that the paste spreads out in an even layer, about 7 inches across. Cook your rice paper by heating the plate in a microwave on high for 45 seconds.

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Part 1. Mix the ingredients. Place the rice flour, potato starch, water, and salt in a bowl. Whisk them together until they become glue-like paste. Cover a plate with plastic wrap. Choose a large, microwavable plate and plastic wrap. Stretch the plastic wrap across the top of the plate until the plastic wrap is tight over the plate.

Pour the mixture on the plastic wrap. Tip the bowl over so the mixture rests on the plastic wrap. As long as the wrapping is tight, the rice paper paste will sit upon it. Tilt the plate so that the paste spreads into a smooth, even coating about about seven inches Part 2.

Microwave the mixture. Place the entire plate and wrapping in a microwave. Heat the paste on a high heat setting for 45 seconds. The amount of time you need may vary depending on your microwave, but this approximates to seconds for a W microwave.