Edible rice paper is a versatile ingredient to use in the kitchen. The Vietnamese use a thick version of rice paper wrappers that they call banh da nem or banh trang to make fresh spring rolls. Bakers use it to line cake pans so the cake won't stick to the pan and to make edible decorations for cakes. Make homemade rice paper wrappers for fresh vegetable spring rolls as a cornerstone of a healthy and beautiful meal for your family.
- Skill level:
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Things you need
- Measuring cup
- Rice flour
- Cheese cloth
- Quilting hoop
- Stock pot
- 2 cooling racks
- Rolling pin
Place 1 cup of rice flour in a bowl and slowly add 1 cup of water to the flour.
Stir the water and flour with a mixing spoon. Keep adding water until you get a consistency that is thin enough to pour. It will resemble pancake batter.
Open the quilting hoop and stretch the cheese cloth across the smaller hoop. Fit the two hoops back together. Make sure that the quilting hoop is the same size as the opening of your stock pot. It must be large enough not to fall into the water, but not so large that the lid won't close.
Set the stock pot in the sink and fill it to the halfway point with water.
Set the stockpot on a stove burner. Turn the burner to high and bring the water to a boil.
Place the quilting hoop with the cheese cloth over the top of the stock pot.
Spoon the rice flour batter on top of the cheese cloth and spread it flat with a spatula. Cover the stock pot with the lid. Let the rice paper steam for up to three minutes.
Remove the lid from the pot slowly. Take the hoop from the pot and set it on a cooling rack.
Roll the rice paper onto a rolling pin and lift it from the cheese cloth. Unroll the rice paper onto another cooling rack. Let the rice paper wrapper cool for at least 12 hours.
Repeat all the steps to make more rice paper wrappers, as the recipe yields one wrapper per batch.
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