Fresh Rice Paper (Full Method)

Traditional handmade rice paper with instructions for steaming, drying, and using for fresh Vietnamese rolls.

Serves Varies Prep 8 hours (includes soaking and resting) Cook 1 min. per sheet
Get the iOS App

Everything you need

Rice Batter

  • 1 cup white rice (not Indian Basmati)
  • 1 pinch salt
  • 1 bamboo or kebab stick

Method

1

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.