An easy step-by-step guide to making your very own edible rice paper.
I just love rice paper rolls. They don’t even have to be savoury delicacies; rice paper can be used to make sweet treats, too.
Whenever I’m at a Vietnamese restaurant I’ll order rice paper rolls stuffed with marinated tofu, greens, carrot and an array of other veggies.
Rice paper is a translucent and delicate flat sheet created from a mixture of rice flour and water. It’s rolled out, sliced into thin sheets, then steamed and dried.
I started making my own because I couldn’t find any rice paper sheets that weren’t packaged in plastic. I’ve been plastic-free for 8 months now, and haven’t made sushi or rice paper rolls during this time because both come packed in plastic wrapping. So, my solution to this was to make my own rice paper!
It’s actually quite a simple process and only requires 4 ingredients. It does take a few goes to perfect, but eventually you get the hang of it and develop some expertise in making homemade rice paper to enjoy however you like!
Before we get started in learning how to make these homemade rice paper sheets – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Rice Paper Sheets
Made with only 4 ingredients, this simple recipe will allow you to make rice paper at home to make delicious rice paper rolls with or other savoury or sweet dishes of your choice! They’re vegan, gluten-free, sugar-free and plastic-free!
- 5 tbsp rice flour
- 5 tbsp potato starch
- 1 cup water
- 1/2 tsp sea salt
- Add all the ingredients to a mixing bowl and whisk together until well combined. The mixture should look smooth and clump-free.
- Place some parchment paper (it is recommended to use plastic wrap, but I try and avoid plastic) over a microwave-safe plate and pour about one tablespoon of the mixture onto the plate. Spread it out in a circular motion using the back of a spoon to create a thin, circular layer, then place it in the microwave to cook for 45 seconds on high heat. The amount of time to cook may vary depending on your microwave.
- Take it out and flip the rice paper sheet onto a flat surface then slowly remove the baking paper. Do worry if the edges of the rice paper rip a little while removing the baking paper. Once it starts to come off, it gets easier to remove.
- Repeat this process for the remaining batter.
- Cover with a damp towel around the sides and top of the rice paper until ready to serve to avoid them drying out. Avoid using too much filling in these rolls as it may tear them when rolled. Rice paper sheets are delicate so soak them in warm water for about 3-5 seconds before rolling, removing the sheets from the water once you see that the edges of the paper have softened.
- Use this rice paper to make rice paper rolls, spring rolls, sweet dishes and more!
- To store these sheets, simply place the rice paper in an airtight container in the fridge for up to a few days. They may harden in the fridge, so before using, dip the paper in lukewarm water and let it set on a plate. Paper that doesn’t soften properly can be chopped up into noodles!
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made rice paper before? How did it go? Share in the comments below.
Lots of love,