Many people associate rice paper with spring rolls and other Asian dishes. Edible rice paper is traditionally made with starch, water, and tapioca or rice flour. Inedible rice paper, on the other hand, is extracted from vegetable matter (instead of rice) and is manufactured in Asia by means of a rather laborious process; the latter is used for origami, calligraphy and other paper products. Although nowadays rice paper is easy to find all over the world, it is still possible to make it at home without particular difficulties; just mix flour, starch and water, sprinkle the mixture on a sheet of cling film and cook it in the microwave.
Ingrediants
- 1 tablespoon of rice flour (joshinko)
- 1 tablespoon of potato starch (katakuriko)
- 1 1/2 tablespoons of water
- 1 pinch of salt
Steps
Part 1 of 3: Prepare and Shape the Paper Dough
Step 1. Mix the ingredients
Pour the rice flour, potato starch, water, and salt into a bowl. Beat them until you get a sticky paste.
Step 2. Line a plate with a sheet of cling film
Take a large microwave-safe dish and prepare a sheet of cling film. Spread it on the surface of the plate until it adheres well.
Step 3. Pour the mixture onto the cling film
Spill the contents of the bowl onto the cling film. If the foil adheres well to the plate, the pasta will settle on the surface. Tilt the plate to distribute the dough until you get a smooth and homogeneous coating about 18 cm wide.
You can use a spoon to spread the dough
Part 2 of 3: Solidify the Rice Paper
Step 1. Put the mixture in the microwave
Line the dish and place it in the microwave. Heat the pasta on maximum power for 45 seconds. The amount of time required varies depending on the microwave, but for a 500W one you need to calculate approximately 40-50 seconds.
Step 2. Turn the transparent film over
Remove the cling film from the plate, leaving the rice noodles intact. You could also keep the plate upside down, but keep in mind that it will be hot and doing the procedure with oven mitts can make it difficult to remove the rice paper.
Step 3. Remove the rice paper
Try lifting it on the edges. As it cools, the edges may begin to lift slightly on their own. Proceeding carefully, continue to lift the paper on one edge, even if it begins to break. Turn it inside out before stuffing it.
Part 3 of 3: Using and Storing Rice Paper
Step 1. Stuff the rice paper to make a roll
To make a spring roll, place your favorite filling (such as raw vegetables, tofu, pork, or chicken) on the bottom third of the paper. Wrap the bottom part of the rice paper on the filling and continue to roll it upwards, keeping the filling firmly inside by hand.
To make fried spring rolls, cook them in hot oil until golden
Step 2. Store the rice paper
Place the rice paper in an airtight container and keep it in the refrigerator. Once you have it prepared and exposed to the air, it will absorb moisture. Save the one you'll use right away (like the one used to make spring rolls) by wrapping it in a damp tea towel and plastic wrap before refrigerating. This will keep it soft.
Step 3. Reuse the cured rice paper
Once covered and stored in the fridge, it will keep fresh for a few days. Keeping it in the fridge will harden it, therefore, before using the leftovers, immerse them in a bowl of warm water and let them rest on a plate. Paper that does not soften enough can be thrown away or cut into strips to make noodles.
