Rice Paper Recipe:

  • Prep Time
    10-15 minutes
  • Cook Time
    8-10 minutes
  • Serving
  • Ready In
    20-25 minutes

Rice papers are translucent and delicate flat sheets created from a mixture of rice flour and water sprinkled with salt. It is rolled out, sliced into the desired forms. Steamed and lastly dried.




In a mixing bowl, add the rice flour, the potato starch, salt, and water. Whisk until it becomes thoroughly combined. Make sure that it is smooth and cluster-free.


Prepare the plate and wrap it tightly with a plastic wrap. Pour a tablespoon of the mixture into the plate and spread it in a circular motion using a standard spoon.


Place it inside the microwave for 45-50 seconds. Take it out and turn it upside down, then slowly remove the plastic wrap. Repeat method.


Store the rice paper. Place the rice paper in an airtight container in the refrigerator. Once they are made and exposed to the air, they will absorb moisture. Store paper that will be used soon, such as premade spring rolls, by wrapping them in a damp towel and then plastic wrap before refrigeration to keep them soft.


Reuse hardened rice paper. When fresh rice paper has been sealed properly and refrigerated, it can last a few days. Refrigeration will cause the paper to harden, so before using leftover rice paper, dip it in lukewarm water and let it set on a plate. Paper that doesn’t soften to your liking can be thrown out or chopped up into noodles.

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