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How to make Rice Paper Rolls at home is our how-to guide (obviously) for rice paper rolls when the urge overwhelms you to make them yourself. When you’ve got nothing to go on but the instructions on the back of a packet and a willingness to learn. This post will save you years of practice. That I promise you.
But, we are not going to talk about fillings here. Put in them whatever it is that takes your fancy. There isn’t even a recipe for a dipping sauce here. The internet is full of them, and let’s face it, the ones you grab in the jars or bottles can be just as good and twice as easy.
This how to make Rice Paper Rolls at home post will cover how you roll those darn things so they slightly, in the very least, resemble the rice paper rolls you know and love. How to set up, prepare, store… That sort of thing. So are you ready?
It’s like brace yourself but the cooking variety. It won’t matter what ingredients you are using, just be prepared. Chop, slice and dice whatever it is you’re planning to use. I like long thin cuts and diced herbs. It makes it easier to keep the rolls shape. Make sure you’ve prepared the vermicelli noodles prior, I find them easier to deal with a little cooled. And let’s face it, rice paper rolls are pretty dull without this delicious, flavour soaking, noodle.
Place all your ingredients within easy reach, I use a chopping board, then lay out a damp, CLEAN, tea towel, a bowl of warm water large enough to dunk your rice paper sheets in without folding them and a platter to place the complete rolls on. When you’re done your board should look a little something like this. A perfect time to Instagram if I do say so myself…
Were you wondering about the damp tea towel? That teatowels time has come. I use the tea towel as a base to lay my wet rice paper onto while I fill it and roll it. I’m sure it works because it keeps the sheets damp or doesn’t stick or something, but whatever. It’s a lifesaver, so do this bit is nothing else. Soak your sheet of rice paper in the warm water of the bowl, I like to keep it in my hands and lightly wash the water over so it doesn’t have time to stick together. Then lay it on the damp towel.
Soak your sheet of rice paper in the warm water of the bowl, I like to keep it in my hands and lightly wash the water over so it doesn’t have time to stick together. Then lay it on the damp towel. Now it’s time to fill that sucker.
As far as filling goes you need to keep the end fold in mind. When you fill it you want to be able to comfortably fold the edge closest to you and each side edge over the filling. Got that? So start filling, I like to place something pretty on the bottom because this often ends up visible through the end rolled result. Layer and place items until your done. Then fold the three edges I spoke about over the filling before rolling the roll like you would a sleeping bag to the end.
Hey presto, you’re done.
Sure it might be messy for the first few goes. It might be too loose or too tight, too full or not full enough, but you start to get a feel for it. There’s usually loads of papers in a pack, just treat these ones like practice runs. This is one of those things that practice truly does make perfect. Promise.
Around here we like to serve the rolls on a large platter with an assortment of dipping sauces. A reduced soy, a sweet chilli and usually something with a peanut satay sort of feel. Yum! Add some crispy iceberg lettuce leaves, some crushed peanuts for sprinkling and really you’ve got a meal all in itself. The bigger the platter the better so you can all dig in and share. Serve your guests side plates and chopsticks to make the whole thing more festive.
To store the rolls I like to put them in an airtight container then lay a damp, but not wet, paper towel over the top before closing the lid. Damp but not wet is important. Too wet and it’ll all fall apart. Just damp enough and it will keep the rolls soft and delicious for a day or two in the fridge. Perfect for lunches.
Share your best tip for rice paper rolls in the comments below. We’d love to hear them.
Melissa is the Leave Home Blog Boss. She is living the high life in her hometown, didn’t finish her marketing degree & drinks too much on a Thursday night. Blogging since 2009, Melissa decided to put everything she knows into making The Leave Home Blog a light & easy how-to guide for being a grown up.