How to Make Organic Rice Paper Rolls

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Rice paper rolls can be eaten raw or deep fried.
Rice paper rolls can be eaten raw or deep fried. (Image: Credit: Anonymous Cow - Copyright: Creative Commons Attribution 2.0 creativecommons.org/licenses/by/2.0/)

Rice paper rolls, also called spring rolls, are a healthy and tasty food that can be served as a meal or an appetizer. The wrappers of the rolls are hard to find pre-made in the organic variety. These directions teach you how to make your own organic rice paper wrappers and rolls. Fill your rolls with any ingredients of your choosing. Be creative and try out new tasty fillings for your rolls.

Things You'll Need

  • 1 cup organic rice flour
  • 1/4 tsp. table salt
  • 3/4 cup water
  • Cooking spray
  • Medium size mixing bowl
  • Mixing spoon
  • 5-inch nonstick frying pan
  • Spatula
  • Rice paper roll filling ingredients of your choice

Combine 1 cup of organic rice flour with 1/4 tsp. of salt in a medium size mixing bowl and stir well to mix the ingredients.

Slowly add 3/4 cup of water to the organic rice flour and salt mixture. Stir constantly with a spoon while you add the water. Stir until the mixture is smooth and lump free.

Preheat a 5-inch nonstick frying pan coated with a thin layer of cooking spray over medium heat for five minutes.

Pour 1 tbsp. of the rice flour batter in the middle of the frying pan and quickly swirl the pan around to spread the batter over the entire bottom of the pan. Cook the batter over medium heat for two minutes or until the batter looks dry. Do not turn the rice paper wrapper to cook the other side. Both sides of the wrapper will be cooked already. Carefully remove the wrapper from the pan using a spatula and set aside to cool. The batter will make approximately 18 wrappers.

Lay one wrapper out flat on your working surface. Drizzle a little water on the wrapper to soften it if needed.

Scoop a spoonful of organic vegetables, organic fruit, organic tofu, or any other organic ingredients into the middle of the wrapper.

Fold two opposite ends of the wrapper in about 1/4-inch. Fold one of the sides over and roll the wrapper closed to make the shape of an eggroll.

Rub the edges of the wrapper with a finger that is wet with water, to seal the edges closed. Rice paper rolls can be eaten as is, cold or hot, or deep fried in oil until they are golden brown for a crispy texture.

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