Laphing recipe is a cold and spicy dish made with extracts from food the scratch of either potato, mung bean, or wheat flour. The starch is washed from the dough adn then steamed into jelly-like sheets that tend to be slippery. These are sliced up and rolled with a lot of ingredients and condiments for a cooling snack. But this recipe swaps this complicated step to use just rice paper, soaked briefly in water, with a few tweaks to the filling. You can try this laphing recipe for your lunchbox, a quick snack option or for when you are craving something spicy yet cool. Laphing typically uses seasonings of garlic water, soy sauce, black vinegar, sesame oil, and a fiery red chilli paste. So, you can use a mix of these or follow the recipe in here, for a quicker version that is also ‘chatpata’ courtesy of the Sunfeast Yippee Noodles and chilli oil. The rice paper makes this kaphing recipe a gluten-free one and completely vegan. The chilli oil is also a modern addition where, unusually, a chilli paste is used. It is beginner-friendly and needs zero stove time. The crunchy noodles, along with the soft soya granules, make an unhealthy dish a bit more substantial with the siya adding some protein. It is best eaten fresh with a sprinkle of freshly chopped green onions.