Rice Paper

What Is Rice Paper?

Rice paper is a firm-brittle, semi-translucent round sheet made by kneading rice flour and tapioca starch into a dough with water, spreading it very thin, and drying it. It is the staple wrapping ingredient of Vietnamese and Southeast Asian cuisine.

It is stiff like paper when dry; soaking it in warm water for a few seconds softens it into a flexible, slightly sticky state. In this form, it is used to wrap vegetables, herbs, and protein to make fresh spring rolls (gỏi cuốn). It is naturally gluten-free.

Nutritional Values of Rice Paper

Rice paper consists mainly of carbohydrate (starch); 100 grams of dry product provides about 330 kcal, but a single sheet weighs very little. It is low in fat and protein, and is gluten-free. Values are approximate.

How Should Rice Paper Be Used?

Rice paper is soaked briefly (a few seconds) in warm water to soften, then filled and rolled immediately; oversoaking causes tearing and sticking. Being gluten-free, it is also suitable for people with gluten sensitivity.

This information is general; rice paper is a food, not a substitute for medical treatment.

How to Choose Rice Paper?

Good rice paper is whole, without cracks, evenly round, and has simple (rice-tapioca) contents. Broken-fragmented, damp, or stained sheets are not preferred; thickness is chosen depending on purpose.

• Should be whole and crack-free
• Contents should be simple (rice-tapioca)
• Should not be damp or broken

How Is Rice Paper Stored?

Rice paper is stored in a dry, flat, cool place, sealed in its packaging; being brittle, no weight should be placed on it, and it should be protected from moisture. It keeps for a long time when stored properly.

Using Rice Paper in the Kitchen

Rice paper is used most for fresh spring rolls (with vegetables, herbs, shrimp-chicken, and noodles), wraps/snacks, and some fried rolls. It is soaked, filled, and rolled tightly; it is eaten fresh or lightly fried for extra crispness.

How Is Rice Paper Soaked?

The whole sheet is dipped in a plate of warm water for a few seconds and then removed; it is taken onto the counter while still slightly firm, because it continues to soften on its own while waiting. Oversoaking causes sticking and tearing.

Frequently Asked Questions

Is rice paper cooked?

It is used uncooked in fresh rolls; it can also be filled and fried to make crispy rolls. Both uses are common.

Why does rice paper stick?

When oversoaked, its surface becomes overly sticky and adheres to both the counter and itself. Soaking it a little and working quickly prevents this; sheets should not be stacked on top of each other.

Is rice paper gluten-free?

Yes; being made from rice flour and tapioca starch, it is naturally gluten-free. Contents can be confirmed on the label.