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Edible rice papers are a fragile and almost completely translucent flat sheet made from a dough that is prepared with rice flour, water and salt. The rice flour is mixed with water, sprinkled with salt and then rolled out, cut into the desirable shape, then steamed and finally dried.
They are extremely simple to store, they just need to kept away from humidity, preferably in a resealable bag or airtight container, and then put away in a cupboard. They come in all shapes and sizes which allows some flexibility for how they can be used in cooking.
In their original form they are dry, they need to be dipped in lukewarm water so they can soften and become pliable, then they can be moulded into the shape you want to be. Rice papers are more often than not used as casings for spring (fried) and summer (fresh) rolls, but there are so many other ways you can experiment with them!
Rather than steaming salmon the traditional way in a piece of aluminium foil, try cooking it in a sheet of rice paper. This means you will never have to worry about peeling off the foil ever again! You can eat the rice paper which add a subtle tasty crunch to your classic salmon dish.
Begin by seasoning your salmon with salt and pepper on both sides. Set the salmon aside and grab 3 sheets of rice paper. Soften them with a damp tea towel and place them gently to form a flower shape. Where all 3 rice papers overlap (the centre of the flower) lay down some shredded cabbage, sliced carrots and sliced mushrooms. Next, layer your salmon on top of the vegetables and dress it with strips of ginger, a few stems of dill, some finely sliced chilli (if you like things hot!), a dash of soy sauce and a generous drizzle of olive oil.
Wrap the ingredients tightly to form a brick shape, be careful not to tear the rice papers! Steam your wrap over a large saucepan of boiling water for 8-10 minutes (or up to 15 minutes if you like your salmon well done). Plate your salmon wrap and slice it sideways in quite chunky pieces to avoid any of the deliciously moist contents to fall out and be wasted!
Believe it or not rice papers can also be used to curb your sweet cravings, they are not just a savoury dish! Begin by cooking slim rice noodles in coconut milk for a few minutes. Don’t drain the noodles, just scoop them out and keep to one side in a bowl and hold on to that coconut milk as you will need it at the end of the recipe.
Next, dampen a rice wrapper with a wet kitchen towel to soften it. Layer strips of banana, noodles and dark chocolate pieces on the rice paper. Feel free to get creative here and add anything you would like to indulge in and you think would make your roll utterly scrumptious. Once you have all the ingredients for your filling ready on your rice wrapper you can then wrap it like a spring roll. Be careful not to tear the rice paper! Dip the roll in the leftover coconut milk and then roll it in dry coconut flakes until completely coated. Plate your roll and drizzle in chocolate sauce!
Add some crunch to your soups and salads with this recipe. Shred your rice papers or cut them into thin strips and place into a bowl. Add a little olive oil into the bowl and toss the rice papers until they’re coated in oil.
Transfer the rice wrappers onto a baking sheet, in a single layer. Bake them at 190 degrees celsius for 4-6 minutes until they are golden brown and irresistibly crisp!
Banana Chocolate Spring Rolls Mind blowing recipe using Rice Paper Wrapper in a different way ! A special treat for chocoholics ...Get recipe