Traditional handmade rice paper with instructions for steaming, drying, and using for fresh Vietnamese rolls.
This guide shows how to make rice paper from soaked and blended rice, steam it over fabric, and roll it with fresh herbs and fillings.
8 hours (includes soaking and resting)
1 min. per sheet
Varies
COOKING STEPS
Soak the rice in fresh water for 7 hours. Wash at least 3 times, draining each time. Rice should be white and clean.
Mix 1 cup of the soaked rice with 2 cups of water and a pinch of salt. Blend for 7 minutes, then let rest for one hour.
Cover a pot of boiling water with a thin white cotton sheet secured with elastic. Use a soup spoon (about 2 tbsp) to scoop batter onto the cloth.
Use the back of the spoon to spread the batter into a circle. Steam for one minute, then lift with the bamboo stick.
Flip the rice paper over onto a surface so the top 'dry side' is now facing down.
To roll: place wok & salad mixture, lettuce, and fresh herbs on the rice paper. Roll up, tucking in the edges.