What is rice paper?
Rice paper consists of thin, translucent sheets made from rice flour, tapioca starch, salt, and water. They are sold dry and hard, but transform into soft, pliable sheets when dipped in water. Rice paper is the core ingredient in fresh Vietnamese spring rolls, also called summer rolls, and is both gluten-free and low in calories.
Fresh vs. fried
Fresh spring rolls with rice paper are rolled around raw vegetables, herbs, noodles, and shrimp or tofu, and are eaten cold with a dipping sauce. They differ from fried spring rolls, which use a thinner wheat-based dough and are fried until crispy. Both are delicious, but the fresh ones are light and refreshing, perfect for warm weather.
How to work with rice paper
- Fill a large bowl or plate with lukewarm water.
- Dip one sheet in the water for only 5 to 10 seconds. It should still feel a little stiff, as it will continue to soften as you work.
- Place the sheet on a damp surface.
- Place the filling in the bottom third, fold in the sides, and roll up tightly.
Tips for perfect rolls
The most common mistake is to soak the rice paper for too long. This makes it sticky and impossible to work with. Remember that it continues to soften after you take it out of the water. Don't overfill either, as the sheet will tear easily. Place the prettiest ingredients, such as shrimp or herbs, at the bottom so they are visible through the translucent paper.
Filling suggestions
- Rice noodles (vermicelli)
- Lettuce, cucumber, and carrots in strips
- Fresh mint, cilantro, and Thai basil
- Cooked shrimp, chicken, or tofu
Dipping sauce
Serve with a peanut sauce or a Vietnamese nuoc cham made from fish sauce, lime, sugar, garlic, and chili. The dip is what brings the whole experience together.
Get started with FUDI
At FUDI, you'll find rice paper in various sizes, rice noodles, fish sauce, and everything else you need to make fresh spring rolls at home. They are healthy, colorful, and perfect as an appetizer, lunch, or a refreshing tapas dish.
