rice paper

Nougat is a classic crowd pleaser and with this festive recipe, everyone will be asking for more.

Cranberry And Pistachio Nougat

edible rice paper (see note)

glucose syrup

honey

caster sugar

eggwhite

pink food colouring

pistachio kernels, toasted

almonds,

cranberries

Cranberry and pistachio nougat

Chook gets a second look in rice paper wrappers for the prefect leftovers to lunch box meal.

Kecap manis chicken wraps

Lilydale Free Range Whole Chicken

(80 milliliters) kecap manis

rice paper wrappers

carrot, shredded

(80 grams) shredded purple cabbage

coriander leaves

Lebanese cucumber, sliced

snow pea sprouts

Sweet chilli sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don’t overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.

Vietnamese Summer Rolls

leaves lettuce, washed, dried and torn or chopped

rice

carrots

mint leaves

Thai basil leaves

cilantro leaves

pork pork and half shrimp

fish sauce

sugar,

ginger

Vietnamese chili-garlic paste, chilies

Salt and black pepper

Lime wedges

Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.

Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.

Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.

Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.

Vietnamese rolls are the perfect party starter, especially when your friends roll their own.

Hoisin chicken rice paper rolls

chicken breast fillets, thinly sliced

trimmed,

Lebanese cucumber, halved crossways, cut into matchsticks

coriander

(22cm diameter) rice paper sheets

Unsalted peanuts, to serve

milliliters (1/2 cup) Ayam Hoi Sin Sauce

tbsp crushed unsalted peanuts

tbsp rice wine vinegar

water

Unlike deep-fried spring rolls, these prawn-and-vermicelli rolls are fresh, healthy and a favourite among newcomers to Vietnamese cuisine.

Goi cuon (prawn rice-paper rolls)

rice vermicelli noodles

round (22cm-diameter) rice-paper sheets

(about 1kg) cooked prawns, peeled, deveined

(1/3 cup) unsalted roasted peanuts, coarsely chopped

(1 cup) trimmed bean sprouts

carrot

cucumber

garlic chives,

Nuoc leo (peanut sauce) and nuoc cham (dipping sauce), to serve (see related recipes)

Use your leftovers to make this time-saving, delicious meal.

Pork rice paper rolls

pork note)

green beans (see note)

Lebanese cucumber

red capsicum

rice paper round

Plum sauce, to serve

Gather limes heavy with juice and this easy Vietnamese recipe, and you're all set to make a fresh and delicious midweek meal.

Spring rolls & rice vermicelli

bought cocktail spring rolls

dried rice vermicelli noodles

peeled,

(1 cup) bean sprouts,

red Salanova lettuce, leaves

cucumber, trimmed, halved lengthways, thinly sliced diagonally

(1/3 cup) chopped roasted peanuts

tbsp fish sauce

lime juice

tbsp caster sugar

garlic clove, finely chopped

Vegetable rice paper rolls

limes, juiced

brown sugar

peanut oil

(3 cups) bean sprouts,

red onion, halved, thinly sliced

round 22cm rice paper sheets

Bring on the family favourites! Served piping hot from the rice cooker, this warming, hearty chicken and mushroom rice recipe is bursting with flavour!

Rice Cooker Chicken and Mushroom Rice

dehydrated shiitake mushrooms

kg chicken ((any cut you like))

Chinese sausages ((we get them

garlic

spring onion

onion

tbsp sesame oil

vegetable oil

tbsp oyster sauce

tbsp dark soy sauce

tbsp shaoxing wine

tbsp potato starch

salt

tsp sugar

chicken bouillon powder

pepper (to taste)

oyster sauce

potato starch

tsp salt

Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.

Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.

When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.

Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.

Cut the chicken up into pieces. You’re after the size of roughly two large grapes.

Optional: remove the fat off the chicken and keep it aside to make lard for the rice.

Marinate the chicken and mushrooms separately for a minimum of 20 minutes.

Heat up a wok or pan and dry roast the rice grains for a few minutes.

Throw in some of the chopped garlic to further infuse with the grains.

Pour the roasted rice and garlic into a rice cooker.

Add 3 cups of water and 1/2 cup mushroom water. You can substitute the water for chicken and pork stock if you have it on hand.

Close the lid and let your rice cooker work its magic!

In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.

Move the cooked mushrooms in a bowl.

Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken in and cook until the outside is seared. Cook it completely if you&#x27;d prefer.

Optional: make the lard by adding the chicken fat into a small pot. Turn the heat up and let it slowly cook until the oil has released and the fat has browned. 

Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.

Add the fried onions and lard to the rice.

Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.

At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.

Add the spring and fried onions as a garnish then stir to mix in evenly. Stir the rice so that the grains are evenly coated with sauce.

Enjoy your meal!

These Rice Paper Dumplings are crispy on the outside, chewy and filled with flavourful goodies on the inside

Rice Paper Dumplings

rice paper sheets

firm tofu

mushrooms

green cabbage

spring onions

soy sauce

tsp sesame oil

olive oil

Salt and pepper

Prepare your filling by shredding the cabbage and carrots finely.  Finely dice the garlic and mushrooms into small cubes.Using your fingers, crumble the tofu into small pieces

In a large pan sauté mushrooms for a few minutes in oil. Once browned add all the vegetables and tofu. When they’re half cooked and starting to soften, season and grate in some ginger

Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside

Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on

Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket

Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling

Repeat this process until all the filling has finished

Pan fry the dumplings in your preferred oil for a few minutes on each side until lightly golden

Serve with a dipping sauce, and enjoy your crispy Rice Paper Dumplings

https://www.youtube.com/watch?v=YU09jIusxo4

These Rice Paper Dumplings are crispy on the outside, chewy, and filled with flavourful goodies on the inside.

This recipe takes 20 minutes to make and is also vegan and gluten free.

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Salmon in Crispy Rice Paper

lb. Fresh Salmon fillet,

(4 Tablespoons) Soy Sauce

(4 Tablespoons) Mirin

(4 Tablespoons) Brown Sugar (Dark preferred, but light ok)

(1-2 Medium cloves) garlic

Rice Paper or Spring Roll skins

chives

Tablespoons (1 oz.) Seasoned Rice Vinegar

Tablespoons Vegetable, Canola

In a flat-bottomed 8-9 inch pan, mix together the soy sauce, mirin and brown sugar, ginger and garlic. Set the salmon fillet in and marinate for 2 minutes, turn and marinate 2 more minutes.

While salmon marinates, heat a flat-bottomed saute pan over Medium to Medium-High heat. Pour 1 Tablespoon of Vegetable or Grapeseed Oil in the pan. When it shimmers, remove the salmon, reserving the marinade, and sear the salmon for 1-2 minutes on each side, just so it gets a nice sear. Remove the fillet, and turn the heat off momentarily.

With a sharp knife, cut the salmon into 8 roughly square pieces, about 2 oz (60g) apiece.

Pour cold water into a 9&#8243; pie plate, and, one at a time, soak a sheet of spring roll skin for around 30 seconds or rice paper for 15-30 seconds, until it is pliable. Rice paper will be pliable in about 15 seconds, spring roll skin will take around 30 seconds. It should be translucent, sticky, and a bit stretchy. Set it on a board, and pat excess water with a paper towel. The wrap will continue to soften as you wrap the salmon pieces. This way, it will stay stuck together in the packet you fold.

When the sheet is starting to be pliable, set a piece of salmon, topped with a couple segments of green onion or several segments of chives, onto the skin, then wrap the skin over the salmon, folding repeatedly from bottom to top of the round rice paper or spring roll wrap, then fold the sides of the skin under the folded salmon, forming a little &#8220;packet&#8221;. The rice paper/spring roll skin should be sticky, sealing the packet. It will continue to seal completely as it sets a minute or two. Repeat for the other 7 pieces. You may be able to soak your next spring roll skin while you are wrapping a piece of salmon in the previous skin.

Once all 8 pieces are wrapped, reheat your pan to Medium to Medium-High. Pour another Tablespoon of oil into pan and heat until shimmering. Then, 3-4 packets at a time, saute 1-2 minutes per side, until the spring roll skin is crispy on both sides. If your pan gets dry, add a bit more oil to make sure the edges get nice and crispy!

After all packages are crisped, add the reserved marinade to the hot pan. Let it heat up and reduce just a bit, maybe 1-2 minutes. Then add the rice vinegar, swirl, and pour the sauce into a bowl or two for dipping the salmon packets.

Wow, this recipe does indeed sound flavorful and delicious!  I haven't made the jump into TikTok yet - perhaps I should?  Or perhaps I should stay away...it sounds like quite the time suck!  Haha.  Either way, this salmon sounds awesome!  And for the record, I often start my sentences with "I tell you what," too!

Oh, that's such a genius idea - I never would have thought of wrapping salmon into rice paper. Its wonderfully seared exterior reminds me fried dumplings or something like that, and who does not like salmon dumplings, right? :) So you're totally forgiven for watching TikTok - as long as you keep sharing delicious TikTok inspirations! :)

I've GOT to try this!! It looks absolutely delicious with that gorgeous searing. So flavorful!! I've never wrapped salmon in rice paper but it's such a clever idea.

The classic Korean street food made out of stuffed rice paper!

Rice Paper Stuffed Tteokbokki

vegan cheese

seaweed

oz sweet potato vermicelli

vegetable stock

tbsp gochujang

tbsp gochugaru

maple syrup

red onion

tbsp minced garlic

Soak the vermicelli in a large bowl of warm water.

Submerge two sheets of rice paper in water for around 2 seconds.  Then, place them on a flat surface and allow it to sit for about 30 seconds, at which point they will start to soften.

Fold the sides so that they meet in the center.  Then, roll from the bottom up until you have a cylinder.

Repeat step 2. Then, place some cheese in the center of the sheets.  Fold the sides over the cheese and then roll from the bottom up until you have a very fat cylinder.

Repeat same steps for fried seaweed.

Repeat step 2 and place some soaked vermicelli, lengthwise, in the center of the rice paper.  Fold the sides over the noodles and roll from the bottom up. In the end, I had 3 cheese stuffed rice cakes, 2 seaweed stuffed rice cakes, and 2 vermicelli stuffed rice cakes (I reserved some vermicelli for the end).

To a large pan, add the vegetable stock, soy sauce, gochugaru, gochujang, garlic, and onions and bring the mixture to a boil.

Add the rolled rice sheets and leftover vermicelli to the boiling vegetable stock and cook for about 10 minutes, until the rice cakes are tender and the sauce is thick.

Top 22 rice paper recipes from across the web

The most viewed rice paper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry And Pistachio Nougat

Kecap manis chicken wraps

Vietnamese Summer Rolls

Hoisin chicken rice paper rolls

Goi cuon (prawn rice-paper rolls)

Pork rice paper rolls

Spring rolls & rice vermicelli

Vegetable rice paper rolls

Rice Cooker Chicken and Mushroom Ri...

Rice Paper Dumplings

Salmon in Crispy Rice Paper

Rice Paper Stuffed Tteokbokki

Ricepop (Ricepaper) Tofu

Crispy Rice Paper Boats with Hoisin...

Bánh Cuốn (Vietnamese Rice Rolls)

Avocado and vegetable rice-paper ro...

Tempeh Spring Rolls with Hoisin Pea...

Prawn Vietnamese fried spring rolls...

Spicy Shrimp with Rice Crisps

Tofu and Mushroom Lettuce Wraps wit...

Rice Paper Dumplings with Hoisin Sa...

Rice Paper Dumplings

Top 22 rice paper recipes from across the web

The most viewed rice paper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry And Pistachio Nougat

Kecap manis chicken wraps

Vietnamese Summer Rolls

Hoisin chicken rice paper rolls

Goi cuon (prawn rice-paper rolls)

Pork rice paper rolls

Spring rolls & rice vermicelli

Vegetable rice paper rolls

Rice Cooker Chicken and Mushroom Ri...

Rice Paper Dumplings

Salmon in Crispy Rice Paper

Rice Paper Stuffed Tteokbokki

Ricepop (Ricepaper) Tofu

Crispy Rice Paper Boats with Hoisin...

Bánh Cuốn (Vietnamese Rice Rolls)

Avocado and vegetable rice-paper ro...

Tempeh Spring Rolls with Hoisin Pea...

Prawn Vietnamese fried spring rolls...

Spicy Shrimp with Rice Crisps

Tofu and Mushroom Lettuce Wraps wit...

Rice Paper Dumplings with Hoisin Sa...

Rice Paper Dumplings

The most viewed rice paper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine