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Dinner Meals Cooking Time : 1 hour 30 minutes Recipe Servings : 18–20 rice paper sheets Recipe Dificult : easy 0.00

Homemade Rice Paper Recipe |Traditional Vietnamese Rice Paper Wrappers

Rice Paper is a thin, translucent wrapper traditionally made from rice flour, tapioca starch, water, and salt. Widely used in Vietnamese and Southeast Asian cuisine, these delicate sheets become soft and flexible when briefly soaked in water, making them perfect for fresh spring rolls, summer rolls, dumplings, and crispy fried rolls. Homemade rice paper offers a fresh texture and authentic flavor without preservatives, making it an excellent choice for creating healthy, restaurant-quality dishes at home. Once dried, the sheets can be stored and rehydrated whenever needed.

Cooking Method

In a large bowl, whisk together the rice flour, tapioca starch, cornstarch, and salt.
Gradually pour in the warm water while whisking continuously until the batter is completely smooth.
Let the batter rest for 30 minutes, stirring once before use.
Bring a large pot of water to a gentle simmer and stretch a clean, tightly woven cotton cloth over the top of the pot, securing it firmly. Alternatively, use a flat steaming tray.
Lightly grease the cloth or steaming surface with a small amount of vegetable oil.
Stir the batter well, then pour a thin layer (about 2–3 tablespoons) onto the cloth, spreading it into a thin circle.
Cover and steam for 45–60 seconds, or until the wrapper becomes translucent.
Carefully lift the cooked rice paper using a thin spatula or bamboo stick and place it on a clean surface or drying rack.
Allow the sheets to dry completely for several hours or overnight until firm.
Store the dried rice paper in an airtight container. To use, soak each sheet in warm water for 10–15 seconds until soft and pliable before filling.