how to make edible rice paper
How to Make Edible Rice Paper
Edible rice paper is a very common ingredient in south-east Asian cuisine and has varied uses. It's quite simple to make, and does not require much time. Here, we shall tell you how to make edible rice paper.
- A cup of rice flour
- Water
- A large stockpot
- A bowl
- Rolling pin
- Quilting hoop
- Cheesecloth
- Cooling Rack
- 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.
- 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
- 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.