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Rice Paper Recipes

That Go Beyond Spring Rolls

Ever wondered what sets apart Vietnamese spring rolls or even cool summer rolls from the Indo-Chinese fried versions found across Indian restaurants and streets? Rice paper. Rice paper, also referred to as bánh tráng in Vietnamese, is commonly used in Southeast Asian cuisines (specifically Vietnamese and Thai). It’s an ultra-thin, edible, translucent and gluten-free wrapper made from rice flour, tapioca starch, water, and salt. Its wide use is attributed to its texture – the brittle sheets become soft, chewy, and flexible after a quick soak in water, making them perfect for rice paper recipes that require wrapping, like spring rolls and dumplings.

At one point, rice paper dishes were only available at high-end restaurants or speciality eating joints, but today these thin sheets are widely available across e-commerce platforms, instant delivery apps, and even high-end local supermarkets or gourmet import stores. The number of sheets in a rice paper packet depends entirely on the package's weight, but a standard 100g packet usually contains between 10 and 15 sheets, though the exact count may vary between brands. If you’ve got more than one packet lying at home, then these rice paper recipes can help you make the best use of them. 

The exact use of rice paper depends on your rice paper recipe, but here’s how it usually works. The first step is to soften the rice paper. Dip the brittle, dry sheet completely into a bowl of warm water for just a few seconds until it begins to soften. Next, lay it flat and pliable on a cutting board. Now, you come to the filling. Add your fillings (e.g., tofu, crunchy vegetables, or shrimp, etc.) near the bottom. Fold the bottom and sides over the filling, then roll it up tightly like a burrito. The fold will also depend on the dish you’re making. A dumpling is shaped differently from a roll, and a rice paper pizza isn’t folded at all. Similarly, whether you consume the dish as is, pan-fry it, or cook it, will depend on the item you’re making. 

If you’re already familiar with the recipe for dumplings, this rice paper recipe will be easy to follow since it just swaps the flour dough wrapper with rice paper. However, since rice paper cooks quickly, your filling should be ready and cooled down beforehand. Rice paper is also extremely sticky once wet. Thus, place your wrapped dumplings on an oiled surface or parchment paper to stop them from sticking to your cutting board. Lastly, since it’s a delicate wrapper, you can layer two softened rice paper sheets together or cut them in half and fold them over the filling before pinching like a traditional dumpling. This adds structural integrity so they don't break during cooking. Pan-fry and serve hot. 

This is the rice paper recipe you follow for quick and delicious results. By dipping rice paper into an egg wash and rolling it with savoury or sweet fillings, you can shape the sheets into a spiral (almost like a pastry). When air-fried or baked, the rice paper crisps up beautifully, similar to phyllo, while keeping the inside gooey. Some popular fillings include bacon, egg and cheese (scrambled eggs, cooked bacon bits, and shredded mozzarella) and spanakopita (a mixture of crumbled feta cheese, cooked spinach, and ricotta).

Now this one’s fusion at its best, and the secret to nailing this rice paper recipe? Egg wash. When you dip rice paper in egg and cook it, the sheet delivers a crispy golden crust. You can use this nifty little trick to wrap the fish before frying – it will mimic the texture of beer-battered fish and chips without the gluten. You can also try this trick with vegetable sticks (like zucchini) for a quick, crunchy, and light snack. 

If you like thin-crust pizzas and are always on the lookout for gluten-free versions, you’re gonna love the rice paper recipe for Bánh tráng nướng. A traditional Vietnamese pizza, this is made by topping rice paper with egg, spring onions, and savoury sauces on a chilli oil base and grilling. Famous as a street food, it’s a lot quicker than your regular pizza and yields delicious results with a satisfying crunch.

Another street food from Vietnam, this rice paper recipe is known as Bánh tráng trộn. Here, you toss thin rice paper strips with a tangy, spicy dressing of tamarind sauce, soy sauce, and chilli oil. The best thing? It requires no cooking—just soaking and tossing—to achieve a fun, chewy, and crunchy texture loaded with sweet, savoury, and zesty flavours. You can add scallions for crunch, shredded green mango for tang, and tiny crispy dried shrimp or jerky for protein. 

Rice paper may look intimidating at first, but a few simple tricks can make it much easier to work with. First, avoid oversoaking the sheets; they continue to soften after being removed from water. Second, keep your fillings ready before you begin assembling, as wet rice paper becomes sticky quickly. Third, don't overfill your rolls or dumplings, as the delicate wrapper can tear. And finally, if you're pan-frying or air-frying rice paper, a light coating of oil helps achieve that irresistible golden crunch.