Rice paper wrappers are great for making appetizers, snack or light lunch. They take a little bit of practice, but they're relatively easy to use once you get the hang of it.
Things You'll Need
Rice paper wrappers
Shallow dish or pie pan
Place one sheet of rice paper into a shallow dish of hot water for 10 to 20 seconds or until the paper starts to become soft. If you leave it in for too long, it will just tear and become unusable.
Take the rice paper out of the water and drain it well.
Lay the wrapper on a smooth surface.
Place your choice of thinly sliced vegetables, meat or shrimp in the middle of the wrap. Don't use too much filling, or the paper will tear when you roll it up. Start with no more than 1/4 cup of filling per roll.
Fold the bottom of the rice paper over the filling and then fold the sides, making as tight a wrap as you can.
Continue to fold and roll until you have a nice, tight wrap.
Serve cold or steamed with dipping sauce.
As tempting as it is, do not soak more than one rice paper wrapper at a time, you just end up getting them stuck together. Be patient; it takes practice to get these right.