Soak one rice paper sheet at a time in lukewarm water for 5–10 seconds until it softens a bit, not too much though. Lay it on a clean dry surface, fill and roll gently. Don’t overfill or pull too tight to avoid tearing. Let me show you how to use rice paper wrappers step by step.
Rice paper wrappers can be used instead of Chinese wheat flour wrappers for spring rolls, lumpia wrappers, wonton wrappers, or even phyllo pastry. Don’t be surprised if you get confused, there are nine rice paper alternatives.
Wrapping rice paper is an easy task, just as easy as wrapping a burrito. With practice, you can get better at it. However, it’s worth noting that they don’t have to be perfect to taste good.
5 quick tips to use rice paper without tearing
These are my golden rules when I am preparing a recipe that calls for rice paper wrappers.
- Use lukewarm water – Never cold or hot.
- Soak one at a time – This prevents sticking and makes handling easier.
- Work on a clean, dry surface – A cutting board could be perfect.
- Don’t overfill – Too much filling can cause the wrapper to break when rolling.
- Roll gently but firmly – Avoid pulling too tight; start by folding in the sides, then roll slowly.
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How to soften them
Rice paper is sold in dried sheets, and to make them more pliable for rolling, you will need to soften them. Read my tips on how to buy the right rice paper wrappers for you.
Softening rice paper wrappers is an essential step in preparing recipes like Vietnamese spring rolls.
The rule is to submerge one rice paper sheet at a time into lukewarm water for 5–10 seconds, just until it begins to soften.
However, if you have a rice paper wrapper with a mix of rice flour and tapioca starch, please adjust the above based on my tips below:
- Rice paper from 100% tapioca starch: Put the rice paper in between the folds of a damp towel. Pet it gently for a couple of seconds to get it soft.
- Rice paper from 100% rice: You need to submerge it in water for 7 to 8 seconds to soften it. A damp towel will not be enough.
- Large tapioca to rice ratio: If the first ingredient listed is tapioca starch then it means your rice paper is more tapioca than rice. The larger the ratio of the tapioca (it means the thinner your rice paper) the less time you need to submerge it. In short, keep it shorter and double up if needed.
How to roll them
STEP 1
To make spring rolls, gently submerge the rice paper and then transfer it to a dry and smooth surface.
STEP 2
Take out the moistened but still slightly firm rice paper sheet and place it onto a flat work surface. Make sure your sure is dry.
STEP 3
Place the filling in the middle around the lower third of the rice paper. If you have standard-size rice paper (8.5 inches), you can fit 2-3 tablespoons of filling, which would make a 4-inch long spring roll.
STEP 4
First, fold the sides gently but tightly towards the middle.
STEP 5
Take the bottom seam and fold it upwards gently but tightly.
STEP 6
Use your fingers to tuck the filling tightly within the rice paper before rolling it all the way up.
STEP 7
Roll it all the way up, but use your fingers to keep the filling tucked tightly.
STEP 8
Finally, place your finished spring roll on parchment paper with the closing seam on the bottom. That’s it! I usually put them in the fridge before frying or baking to make sure that they are dry and sealed.
The best rice paper recipes
Browse through to find your next favorite among these rice paper recipes.
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