How to use Rice Paper in wraps

Rice paper wrap is used intensively in Vietnamese cooking. It is made with rice, and is the thinnest wrap in the world.

Just about any type of cooked meats or seafood can be wrapped together with a combination of lettuce and fresh herbs into little rolls, and dipped into a light but tangy dipping sauce, and voila, we have a great meal.

Rice paper wrap comes dried in a package when you get it from the store. These wraps have been steamed previously and dried for easy storage.

In order to use these rice paper to wrap your food, you will first need to soak them in a bowl of warm water. Because wrapping food into rolls is a labor intensive activity, the cook normally cook the meats or seafood and and get the sauce, vegetables and fresh herbs ready, and dinners will make their own wraps. Eating wraps together is a social activity in family culture.

How to wrap:

1. Dip a single rice paper roll into the water for about one minute. Work with one paper at a time to prevent the rice paper from sticking together.

2. Remove the pliable rice paper wrap from the water and lay on a damp towel to rest for 30 seconds.



3. Place one to two tbsp. filling in a line down the center of the rice paper wrap.




4. Fold the bottom half of the rice paper up over the filling. Bring the two sides in and fold them over the filling.


5. Roll the rice paper up all the way to the top to close it. Spoon some water along the top seam of the rice paper to remoisten it to help it to seal if it has dried out.


6. Repeat steps 1 through 5 with the remaining filling and rice paper wraps. Store the rolls under a damp towel or refrigerate until ready to serve.