How to Make Edible Rice Paper

Rice paper is made from rice flour or rice straw. Countries in south-east Asia use rice paper for a variety of purposes, and it has its use in art and craft (lampshades, cigarette paper) and even used in Thai, Korean, Vietnamese, and Chinese cooking. The methods of making rice paper that is used in cooking vary from the one used in craft. Edible rice paper is derived from rice flour, whereas rice straw is used to make the other kind of rice paper. Edible rice paper can be used to make various types of cakes and rolls which can either be stuffed with spicy and sweet fillings and baked, steamed, or fried. Sometimes, tapioca flour is also added during the preparation which imparts a sticky property to the rice paper. Rice paper is usually sold in stores in the form of thin, circular sheets, wrapped in plastic. In Vietnam, steamed rice papers are a breakfast favorite, and often served with fish sauce, and sometimes even stuffed and rolled up with seafood.

Traditionally, rice paper is made on a large scale in most south-east Asian nations by soaking rice in water, then preparing rice flour in buckets which have a grinding stone at the bottom. Then the flour is spread in very thin layers over large cloths over big pots of boiling water which are covered with bamboo lids. After it is steamed, it's taken off the cloth using long, narrow sticks and spread on to bamboo mats and left to dry in the sun for a day. But you can make rice paper at home too. It is not that tedious, even though the basic idea remains the same.

Edible Rice Paper Recipe

Items Required

• A cup of rice flour
• Water
• A large stockpot
• A bowl
• Rolling pin
• Quilting hoop
• Cheesecloth
• Cooling Rack

Method

• Add the rice flour to the bowl. Slowly add water and mix well, making sure the mixture is not lumpy. Add enough water till you get a smooth paste that is easy to pour over.
• Fill up half the stockpot with water and let it boil.
• Take the cheesecloth and place it into the quilting hoop. Make sure the size of the quilting hoop is bigger than the lid of the stockpot.
• Carefully place the hoop with the cheesecloth over the rim of the stockpot.
• Pour the rice flour batter slowly over the cheesecloth and smooth it evenly using a spatula such that it forms a thin layer.
• Cover the stockpot with the lid. Let the layer of rice flour steam inside for a three minutes.
• Once the three minutes are up, take off the lid and the quilting hoop. Be careful since both items are bound to be extremely hot. Place the hoop on the cooling rack.
• With the rolling pin, roll the steamed rice paper onto the pin from the hoop and then unroll it back again on to the cooling rack. The rice paper must be cooled for at least 12 hours before it can be used.
• Following the above steps, you can make several rice papers till you exhaust the entire bowl of rice flour batter.

You see, making rice paper is not such a lengthy process. You will get it right once you master the technique by practicing a few times over. If you do not have a quilting hoop and a cheesecloth, you can use a wire screen mesh that is ordinarily used to cover pots to prevent hot oil from splattering. Smoothing out a ladle of rice batter on to the screen mesh works much in the same way as a cheesecloth. Now that you have rice papers ready, how about preparing some spring rolls that can serve as a delicious appetizer? Here you go...

Shrimp Rice Paper Rolls

Ingredients

• Rice papers - 12 circular sheets
• A cup of chopped shrimp
• 2 tablespoons each of basil and cilantro leaves, chopped
• A cup each of shredded cabbage, green pepper, and carrot

Method

• Take a sheet of rice paper and dip it in hot water for no more than 10 seconds. This makes it soft and pliable. Gently place it on a cloth.
• Mix the shrimp and all veggies together.
• Place 2 tablespoons of the shrimp and vegetable mixture toward the lower edge of the sheet. Fold the lower edge of the rice paper gently over the stuffing. Fold from both sides and continue to roll till you completely wrap it.
• Wrap all 12 rice paper sheets into similar rolls.
• Place the rolls in the oven on a baking sheet and bake for 10 minutes at 400 °F, or till they turn light, golden brown.

Your rice paper rolls are ready!

Edible rice paper has several uses. Apart from being used as a wrapper, it is used to make decorations like flowers, funny faces, animals, and even letters, by cutting it in the desired shape. You can use icing and/or crushed pieces of chocolate to decorate the shapes you have cut and even use it on cakes. So are you tempted to try the recipe, whether to make spring and salad rolls or simply as decorative pieces? Go ahead, get creative!