How to Make Rice Paper Rolls: The Definitive Guide for Your Next Rice Cook-Off

Rice paper rolls are one of those delicious treats that, for me, can be made in the same day, or in one of the days of the week that I am most active.

It’s one of my favourite rice dishes, and one of these days, when I am not cooking it for myself, I am going to make it for friends and family.

I’ve tried several rice paper roll recipes, but none of them come close to what this recipe comes close to.

For starters, I really enjoy rice paper, especially the sticky, slightly sticky texture. 

It’s a nice, rich, savoury treat that can be served with a side of steamed rice, or with a small portion of rice salad and some grilled vegetables.

And when you want a crispy texture, use some kind of rice flour, and the most important part, the rice paper. 

This recipe has a great consistency and texture.

It comes together in less than an hour. 

The only thing you will need is the ingredients listed below.

Ingredients for rice paper Rolls (1 1/2 lb rice) 1 1/4 cups rice flour (I used my brand Oriental) 1 teaspoon salt 1/3 cup water 1/8 teaspoon ground cumin 1/5 cup white pepper 1 teaspoon ground cinnamon 1/16 teaspoon ground ginger 1 teaspoon onion powder 1/12 teaspoon ground coriander 1/10 teaspoon ground nutmeg 1/6 teaspoon black pepper Directions For the rice: Combine the rice flour and salt in a bowl and set aside.

In a large saucepan over medium-high heat, bring the water to a boil.

Add the cumin, onion, cinnamon, ginger, and nutmeg, and stir until fragrant.

Remove from heat and stir in the spices.

Bring to a gentle boil and then reduce the heat to medium low and cook for 1 minute.

Remove and let stand for 30 minutes.

(This will make rice paper as thick as possible.)

In a separate bowl, whisk the rice and the water until smooth.

Set aside.

Heat a skillet over medium heat and add the cilantro, garlic, onion powder, coriandre, ground cinnamon, nutmeg and black pepper.

Stir-fry until the onion is soft and fragrant, about 5 minutes.

Remove the pan from the heat and sprinkle the rice with salt.

Cook for a further 2 minutes.

Add a small amount of the rice mixture to the saucepan and stir-frys until well combined.

Bring the rice to a simmer and then cook for 5 minutes more.

Add more rice, if needed, and bring to a final simmer. 

 Tip: I use a 9-inch baking dish. 

To make the rice dough: Take 1 1 1 /2 cups rice, and roll it into a smooth ball.

If you use a pastry bag, make a hole in the bottom of the bag to hold the dough.

Put the rice ball in the bowl of a food processor and pulse until it becomes smooth.

Add enough water to make 1/1 cup dough.

Mix the dough with a fork or spatula until it forms a ball.

You should be able to shape it into 1/7 inch thick, about 1/20 inch thick.

Shape it into 2-inch thick, 3-inch long rolls.

Place the rolls in a greased 8×8 inch square baking dish and cover with foil.

Place in the fridge for about 20 minutes.

When ready to bake, take out the foil and place them on the counter for about 15 minutes. 

Bake for 15 minutes at 350ºF. 

Allow the rolls to cool on a rack. 

When ready to eat, transfer the rolls onto a plate and serve. 

I like to serve them with some grilled veggies, or grilled chicken or some grilled steak. Enjoy!