Rice paper is a convenient food preparation material and an inherently gluten-free alternative to sandwiches. Gluten-free bread, especially one that is suitable for sandwiches, is not readily available and often makes it impossible to make a sandwich that retains its flavor during storage. Fresh sandwiches made from toasted bread often lose their flavor when taken to lunch to school, work, or travel. Home-baked quality bread is not always possible, and commercial gluten-free bread is not available everywhere.

Rice paper, and its ease of use for making rolls with any content, can replace bread in many cases. A special convenience is the ability to use any fillings both from fresh vegetables and with the addition of various protein products, be it boiled meat, chicken, fish, eggs, any pates or even salads. All you need to do is soak each piece of rice paper in warm water and wrap the ingredients in it.

The use of ready-to-eat products allows you to prepare a dish that can be stored for several hours without a refrigerator and eaten cold. I tried using rice paper to make raw meat rolls and then bake them in the oven, but the result was not particularly impressive.

In the end, the final dish, while delicious, was not worth the effort and time. To prepare rolls from raw products that require heat treatment, I would better advise such rolls to simply fry, which will be much faster and easier.

The advantage of rice paper is that it can be used to prepare delicious food with an unusually fresh taste very quickly. I offer one of the options for rice paper rolls with boiled chicken and fresh vegetables, with mustard and spicy seasoning.

Ingredients:

• yellow and red bell peppers
• cucumber
• pieces of boiled chicken
• dill
• mustard
• hot spice paste (optional)
• rice paper
• sesame seeds (black) for decoration (optional)
• wasabi for serving (optional)

Preparation:

• prepare a plate of warm water
• prepare all the ingredients for the rolls
• cut meat and vegetables into pieces of equal length
• prepare rolls one at a time
• soak rice paper for 30-40 seconds in warm water
• gently transfer it to the work surface

• place all filling ingredients on the bottom quarter of a sheet of rice paper

• wrap the bottom and sides of the rice paper inward

• twist the roll pressing the filling

• if desired, decorate the rolls with sesame seeds, dill and hot pepper

• when storing rolls, I recommend separating them with food parchment, as they can stick to each other

You can serve these rolls with Japanese wasabi horseradish or soy sauce. You just need to make sure that the soy sauce you use is gluten free. Regular soy sauce is gluten-free.

Rice paper keeps the rolls in shape well. They are durable and will not break apart, making them very convenient to eat. In this sense, such rolls are even more convenient than sandwiches and hamburgers, since all the filling remains inside the roll itself and does not fall out, as often happens with sandwiches when bitten.

Such rolls are always juicier than any sandwich and do not get soaked even if they contain a lot of fresh vegetables, including salad. It is hard to imagine other juicy food envelopes that retain their freshness and juiciness along with their texture.

This practically dietary snack has nothing to do with rice rolls, as some might think. Outwardly, the products look like envelopes filled with various fillings. Try to make rice paper rolls at home.

What are spring rolls

Chinese cuisine is becoming more and more popular with other peoples of the world every day. So, for example, many who love sushi have already appreciated this original dish. Spring rolls are roll-wrapped spring rolls with spring rolls or tortillas. You can eat such a delicacy both cold and fried - it all depends on the filling and dough used.

How to cook spring rolls

The beauty of these products is that they can even be assembled in advance (but not fried) and frozen, wrapped in foil. To prepare spring rolls, you need to prepare and process the ingredients for the filling, soak the thinnest sheets of rice dough in water. After that, spread the filling along the edge of the sheet and twist a tight roll. If desired, the rolls are baked or fried.

Spring roll dough

Rice paper sheets can be purchased or made yourself. If you have already decided, then the rice dough for spring rolls should be done like this: grind the cereals into flour, add water, season, knead the mixture until the consistency of thick sour cream. With a brush, first spread one layer of dough in a dry frying pan, and when it dries, immediately spread another one. Remove thin pancakes when the edges are dry. You need to lay out the blanks on a flat plate with sides, covering the finished ones with foil. Remember to wipe the pan with a napkin before baking a new pancake.

Spring roll fillings

Often, meat, seafood or vegetables are placed inside the rolls. However, spring roll fillings should also contain hard vegetables or herbs: cucumbers, carrots, celery or bean sprouts, due to which the products have a characteristic "crunch". All vegetables are cut into thin strips, seafood and meat are stewed. There are also dessert spring rolls with cottage cheese, fruits, berries and fish, to which ginger goes well.

Spring roll sauce

All the products recommended by the recipe should be included in this dish. This also applies to spring roll sauce. For example, the products will create a unique flavoring bouquet when combined with hot or sweet chili sauce, teriyaki or soy sauce. Combination of soy sauce with orange and lemon juice, mirin and red pepper flakes will be good for meat rolls.

Spring rolls recipe

The dish can be made from different products, the main thing is that you like their taste. Browse the recipes presented, each of which offers the best combinations for vegetarians and omnivores. Play one of the spring roll recipes, because the food turns out to be very tasty, and it takes a minimum of time to prepare it.

Spring rolls with shrimps

• Cooking time: 8 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 173 kcal.
• Purpose: for a snack.
• Cuisine: Vietnamese.

The appetizer is popular with seafood lovers due to its ease of preparation. Shrimp spring rolls go well with teriyaki sauce or spicy chili - it's up to you here. By following the step-by-step instructions, you can roll the rolls, even if you do not have special knowledge in cooking and do not know the intricacies of preparing dishes of foreign cuisines.

Ingredients:

• mint (or basil) - 1 sprig;
• rice paper - 1 pack;
• green beans - 100 g;
• iceberg lettuce - 1 bunch;
• avocado - 1 pc .;
• funchose noodles - 1 pack per 200 g;
• boiled shrimp - 400 g.

Cooking method:

1. Soak the rice paper by dropping all the sheets into the water one by one. Put them on a towel
2. Stepping back from the edge of the leaf, spread out the mint, green beans.
3. Peel the boiled shrimp, cut in half, and put them on a sheet too.
4. Hold the funchoza in boiling water for 5 minutes, drain it, put it on top of the shrimp.
5. Cut the avocado into strips and place next to the noodles.
6. Cover the ingredients with lettuce.
7. Twist the blanks tightly, eat, dipping in the sauce.

Spring rolls with chicken

• Cooking time: 55 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 186 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Complexity of preparation: medium.

The beautiful products that you see in the photo are Asian spring rolls - pancakes, symbolizing the coming of spring. Cooking chicken spring rolls involves using a filling consisting of young vegetables and chicken breast, which are wrapped in filo puff pastry. Pancakes can be fried, but it is better to bake as the recipe recommends.

Ingredients:

• filo dough - 250 g;
• zucchini - 1 pc.;
• ham - 100 g;
• bean sprouts - 150 g;
• soy sauce - 1 tbsp l .;
• sweet and sour sauce - to taste;
• green onions - 100 g;
• carrots - 2 pcs.;
• sherry - 1 tbsp. l .;
• chicken breast - 300 g;
• oil - 4 tbsp. l.

Cooking method:

1. Boil chicken fillet, chop. Cut the ham too.
2. Grate the zucchini with carrots, chop the green onions.
3. Transfer the ingredients to a frying pan with hot oil, add bean sprouts, sherry, soy sauce. Put out everything so that the liquid evaporates. Cool the filling well.
4. Pour 50 grams of oil into a cup, dip a brush, grease each piece of dough. Put 1.5 large spoons of filling on each piece, start wrapping them one by one, while smearing all sides as well.
5. Grease the prepared rolls again, put on a baking sheet, put in the oven for 15 minutes.
6. Serve with sweet and sour sauce.

Fried spring rolls

• Servings Per Container: 5 Persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Complexity of preparation: easy.

Rolls made according to this recipe will replace pies or pancakes with meat, because they are much faster to cook. Fried spring rolls can be served long or cut into small pieces - so their appearance will be more aesthetic. Remember that before you start wrapping the rolls, the filling must be fried in a pan until tender.

Ingredients:

• minced meat - 250 g;
• garlic - 1 clove;
• pepper, salt - to taste;
• onion - 1 pc.;
• rice paper - 10 sheets;
• cabbage - 100 g;
• parsley - a bunch;
• carrots - 1 pc.;
• oil - 50 ml.

Cooking method:

1. Prepare the components: finely chop the onion, chop the carrots with cabbage, chop the herbs with garlic finely with a sharp knife.
2. Fry the minced meat on a preheated brazier, add all the vegetables to it, add salt, season the mass. Cover the dishes, simmer the contents for 10 minutes. Sprinkle with herbs before removing from heat. Cool the filling.
3. Put a soaked sheet of edible paper on a cloth, put the filling on the edge, wrap everything with a roll.
4. Fry prepared spring rolls until crust appears, serve.

Spring rolls with vegetables

• Cooking time: 25 minutes.
• Servings Per Container: 1 person.
• Calorie content: 1500 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Complexity of preparation: easy.

If you're wondering what to eat, check out this vegetarian Asian option. Spring rolls with vegetables, complemented by rice balls and tomato-peanut butter are a very satisfying dish that can become a complete lunch. The components included in the composition should not be mixed together - the balls, pasta and the rolls themselves must be served separately.

Ingredients:

• cashew nuts - 40 g;
• mint leaves - 6 pcs.;
• carrots - 1 pc.;
• rice paper - 3 sheets;
• lime juice - 0.5 tsp;
• soy sauce - 1 tbsp. l .;
• tomato - 1 pc.;
• lean oil - 1 tsp;
• round rice - 100 g;
• champignons - 2 pcs.;
• coconut milk - 50 ml;
• peanut butter - 2 tbsp l .;
• legume seedlings - 200 g;
• sugar - 1 tsp;
• curry paste - 0.5 tsp;
• olive oil - 2 tsp

Cooking method:

1. Put a pot of rice on the fire immediately, remembering to cook it in salted water.
2. Chop the tomato finely, fry it in a deep frying pan, where the oil is poured and heated. Add curry, coconut milk, purchased or homemade peanut butter. Simmer until the tomato slices dissolve in the liquid. Finally, add the squeezed lime juice, soy sauce and sugar.
3. Rub the carrots with thin strips, pour boiling water over the sprouts for a couple of seconds. Fry cashews, break each in half. Moisten matte sheets of rice paper one by one, place on a towel. On the edge along the sheet, lay out the carrots (distribute so that it is enough for three leaves, and leave to fry), bean sprouts, put mint and cashews on top. Roll up rolls.
4. Grind the mushrooms, fry them with carrots in oil. Mix the carrot-mushroom mass with the rice that has cooled down. Form several pieces of balls from the products.
5. The finished dish can be taken to work or served. Rolls, like balls, can be dipped in sauce.

Spring rolls sweet

• Cooking time: 35 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 146 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Complexity of preparation: easy.

The option described below will be appreciated by those who cannot imagine their table without a dish for dessert. It is very easy to cook sweet spring rolls at home, and the process takes about 30 minutes at most. Check out the recipe and you can start making treats for dessert, because with step-by-step recommendations you will quickly figure out how to make crispy sweet products.

Ingredients:

• ripe bananas - 3 pcs.;
• sesame oil - 50 ml;
• rice paper - 1 package;
• white or dark chocolate - 1 bar per 100 g;
• honey - 50 g;
• lime juice - 50 ml;
• vegetable oil - 50 ml.

Cooking method:

1. Remove the peel from the bananas, cut each into three equal parts.
2. Take a deep plate, squeeze lime juice into it, add honey, sesame oil. Stir the liquid well. Dip the banana pieces into the marinade, leave them inside the plate for 30 minutes, so that each piece is saturated with the dressing - so they will have an indescribable taste.
3. Soak the rice paper by immersing it in cold water for a few seconds.
4. Twist sweet envelopes, and then send the rolls to fry in heated vegetable oil. Each side of the garment should have a golden crust.
5. Melt chocolate, pour over the products laid out on a plate.

Spring rolls - cooking features

The tips below are worth considering for those looking for perfect Asian creations. So, the features of cooking spring rolls:

1. It is better to cut vegetables used according to the recipe into thin strips or use a Korean carrot grater for this. Peppers, carrots, cabbage, etc. can be fried a little or shoved raw.
2. Before forming the rolls, prepare the rice paper by dipping the sheets into hot water. You need to take out the paper as soon as it softens, and it is better to spread it on a towel, and not on a board.
3. Rice paper rolls are served with sauce, so the filling is not salted. Different sauces are used: soy, sour cream, teriyaki, sweet and sour. However, if you are thinking of doing without additives, then the filling must be salted and pepper.

Video: Fruit Spring Rolls

Do you know what classic rice paper is and how to make it yourself? Do not hesitate, you can really do it yourself. Just follow our simple instructions.

How to make rice paper at home?

Rice paper is a fairly thin, slightly rough white sheet. Of course, in industrial papermaking, the process is very complicated, but at home we will try to do it in a simple way.

So, first let's prepare the "materials":

400 grams of rice flour;

25 grams of salt;

150 grams of chilled flour.

Rice paper making:

1. Pass the flour through a sieve and add the salt and water prepared in advance. Knead the dough and knead it for 15 minutes.

2. Place the dough in any dish and cover. After half an hour, roll out the dough to a very thin crust on a plank sprinkled with chilled flour.

3. Divide the dough into 15 * 15cm squares.

4. Dry the sheets and the paper is ready.

Rice paper can be used in various areas. Culinary specialists wrap filling in it, for example, spring rolls. It is also used in decor, for example, for decoupage and origami. You can choose the scope of paper application yourself, and our instructions will help you study the process of its production:

Rice paper is used in various fields, primarily in cooking. But, firstly, it is not sold in all stores, and secondly, it is not cheap. And if you do not want to overpay, then try to make such paper at home.

What it is?

Rice paper is different. Thus, it can look like a common very thin and translucent paper with a fibrous structure. And in this form, it is usually used in creativity. But edible paper, which is made from rice flour, is used in cooking.

How to make?

It is unlikely that industrial rice paper will work at home, since its production is a rather complicated process that involves multi-stage processing and the use of special equipment. But it is quite possible to make edible paper at home with your own hands.

For manufacturing you will need:

• 2 cups rice flour
• 0.75 (i.e. ¾) cups of cold water
• ½ teaspoon of salt;
• some flour for rolling.

Step-by-step instruction:

1. First, the flour must be sifted well, otherwise the paper will have an uneven texture.
2. Next, mix the sifted flour with salt.
3. Slowly add cold water to the mixture while starting to knead the dough.
4. Knead the dough with your hands for about 10-15 minutes, so that in the end not even a single small lump remains.
5. Next, form a ball out of the dough, put it in a bowl, cover with a slightly damp cloth and leave for half an hour to brew a little.
6. Now put some flour on a large wooden board or table (otherwise the mass will stick to the surface) and start rolling out the dough with a rolling pin.
7. Continue rolling until you have a very thin layer.
8. Leave the leaf to air dry. You can pre-cut it into portioned pieces, if it is more convenient for you.
9. If you are going to use it right away, then drying can take 40-60 minutes. If you plan to store the sheets, then dry them longer, otherwise they may deteriorate.

How to use?

There are two main uses for rice paper: in creative work as a decorative element and in cooking.

In cooking

For culinary purposes, rice paper is used to make rolls (instead of nori seaweed). It is very simple to use, and ready-made dishes of Japanese cuisine are very tasty, since the rice shell, firstly, is very thin, and secondly, it is devoid of the characteristic smell and taste of nori, which allows you to fully reveal the taste of the main components. It is also easy to work with, as after simple preparation it becomes pliable and flexible.

To make rolls, boil the rice and prepare the filling. Place the rice paper in cool water for a few minutes so that it swells and softens. Next, lay it on a bamboo mat, put the rice, then the filling, and then wrap everything in a roll, tamp it with a mat.

Application in creativity

Most often, rice paper is used for decoupage, that is, decorating various decorative items.

To decorate a vase using the decoupage technique, prepare the vase itself, rice paper, acrylic paints, a special finishing varnish and PVA glue (or universal, but only quite liquid).

So how to make a beautiful and original vase? Here's the instruction:

1. Treat rice paper with PVA glue. When it softens a little, glue it to the vase. If you wish, you can paste over the entire vase or a separate part of it.
2. Now start creating patterns. You can paint flowers or something else with acrylic paints. If you do not have artistic ability, then use stencils.
3. When the paints are dry, simply cover the entire vase with a finishing varnish and let it dry.

• Use fine salt, as coarse salt may not dissolve in cold water.
• Instead of rice flour, you can use another one, for example, wheat or corn flour familiar to many, and even barley flour. But then the finished paper cannot be called rice paper.
• The sheet should be dried in a well-ventilated room in a dry place, otherwise, firstly, the paper may not dry out completely, and secondly, it may eventually become moldy and deteriorate.
• Remember that dried rice paper is very fragile and brittle, so store it carefully, ideally on a shelf, covered with paper or cloth (it should "breathe").
• If you want to get decorative decoupage rice paper, you can create patterns on it after rolling out the dough. You can do this, for example, with a pencil or shapes. And for a natural texture, simply crumple up a piece of plain paper, then unfold it and lean it against the dough bed after rolling out. As a result, all the folds will remain on the surface, and the finished layer will look very interesting.

Make rice paper at home and use it as directed.

Rice paper is a thin sheet of dried rice dough in a round or square shape. The most valuable is the very thin rice paper, made in accordance with the culinary traditions of China.

Rice paper is the basis of many spring roll recipes, a traditional Asian dish. Due to the fact that the paper has a neutral, slightly sweetish taste, it goes well with almost any product.

Composition and taste of rice paper

Rice paper is 90% rice flour. In addition, it contains water and salt.

Unlike rice, which contains simple carbohydrates, paper contains complex carbohydrates. However, rice paper is not considered a slim figure food because it contains no more than 1% DV of carbohydrates.

Also, the composition of rice paper contains a small amount of vitamin B6, and of valuable trace elements - phosphorus.

Although rice paper has no particular nutritional value, it is very popular in Asian countries as a basis for preparing gluten-free meals, which is especially important for allergy sufferers. In addition, the advantage of paper is that it contains virtually no fat.

How to use rice paper

Rice paper should be handled very carefully so that it does not crumble or break off at the edges.

In order for a sheet of rice paper to turn into a matte translucent "pancake", it should be immersed in hot water for a few seconds and then kept on a towel for one minute. The filling is added to the softened sheet and wrapped like Russian pancakes.

Rice paper pancakes are popular in Australia, where vegetables and herbs are traditionally used as toppings. In America and many other countries, rice paper dishes are known as spring rolls.

The birthplace of the tradition of making spring rolls (Harumaki) is China, where this dish is one of the most common. In addition, Harumaki refers to traditional New Year's dishes, and it got its name due to the fact that the New Year in China begins in early spring. In China, there is even a belief that every eaten spring roll brings the onset of spring closer, and in addition drives away troubles and troubles.

To prepare Harumaki, a lettuce is placed in the center of the rice paper, after which rice noodles, carrots, shrimps, omelet strips, cucumber or any other filling to your liking are added. After filling, the sides of the sheet of paper should be wrapped in an envelope and rolled up.

Rice paper rolls, depending on the filling, are served immediately or fried in oil, while the paper becomes crispy and retains its shape.

Despite the fact that rice paper leaves a lot of room for culinary delights, there are some well-established traditions. The filling according to a traditional Chinese recipe must contain at least five spices. Also, residents of Asian countries, as a rule, add various sauces (fish, soy, oyster), wine and lemon or lime juice to the filling.

So, the sauce for making rice pancakes with salmon contains soy sauce, fish broth, sugar, dry white wine and sweet sherry. In addition to the fillet of fresh salmon, bell peppers, onions, a clove of garlic, wasabi paste, orange, lime or lemon, parsley, fresh ginger and salt are added to the filling.

It is best known how to use rice paper to the inhabitants of not only China, but also the Maldives, Vietnam, Thailand, Sri Lanka and other Asian countries.

In contrast to these countries, where they like very spicy dishes with an abundant amount of spices and spices, in Europe, rice paper is used, as a rule, with other fillings. You can prepare from it:

• Lazy baklava - sweet dessert with nuts and honey;
• Panforte is a traditional Italian sweet with lots of nuts and dried fruits;
• Rolls with Chinese cabbage, smoked sausage and sesame seeds;
• Fruit spring rolls with soft cheese, fruit and honey-vanilla sauce;
• Rolls with chicken, mushrooms and herbs.

Rice paper is appreciated not only for its functionality, but also for the incredibly appetizing look that the almost transparent sheets give the filling.

Also, rice paper can be used as a low-calorie alternative:

• Lettuce and cabbage leaves, which have a more pronounced taste;
• Grape leaves with a denser texture;
• Nori (an edible species of red seaweed widely used to make sushi), similar in texture, but slightly salty in taste.

Contraindications

Since rice paper is usually eaten in small quantities, no particular contraindications have been identified for the use of this product.