Rice Paper Recipe (How to Use & Cook Rice Paper Easily) – Recipe Card
Ingredients
- For Fresh Rice Paper Rolls
- 8 –10 rice paper sheets
- 1 cup shredded lettuce
- 1 cup cooked thin rice noodles vermicelli
- 1 cup cooked shrimp or sliced chicken
- 1 cup shredded carrots
- 1 cup cucumber sticks
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- Warm water for soaking
- Optional Dipping Sauce
- 1/3 cup hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 –2 tbsp water to thin
- Crushed peanuts for topping
Instructions
- Prepare all fillings first: wash and slice vegetables, cook proteins, and drain noodles.
- Fill a shallow dish with warm water. Dip one rice paper sheet for 3–5 seconds, then place it on a clean surface or damp towel to soften.
- Arrange lettuce, noodles, protein, carrots, cucumber, and herbs in the center of the softened sheet.
- Fold the bottom over the filling, tuck in both sides, and roll tightly to seal.
- Serve fresh as-is, or choose one of the cooking options below:
- Pan-Fry: Brush with oil and cook on medium heat until crispy on all sides.
- Bake: Brush with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
- Air Fry: Spray with oil and cook at 380°F (190°C) for 10–12 minutes.
- Rice Paper Chips: Cut dry sheets, deep fry for 2–3 seconds, and season.
- Rice Paper Dumplings: Fill, fold into squares, and pan-fry until crispy.
Notes
Do not over-soak rice paper—3–5 seconds is enough.
Keep hands slightly damp to prevent sticking while rolling.
Use a damp kitchen towel under the rice paper to avoid sticking to counters.
Fresh rolls taste best immediately; wrap individually if storing for later.
Add mango, tofu, herbs, or spicy sauces for endless variations.