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How to Buy and Use Rice Paper Wrappers

by on April 15, 2012 · 14 comments

What are Rice Paper Wrappers?

If you’ve ever had a summer roll from a Vietnamese restaurant, you’ve eaten a rice paper wrapper. Basically, they are super thin wrappers that can be filled with whatever you can think of. Summer rolls, which are often filled with shrimp, pork, fresh vegetables and noodles are very popular, but we have even filled the wrappers with bacon, lettuce and tomato for BLT Summer Rolls! The wrappers are not only perfect for wrapping up something tasty, but also have this really welcomed chewiness when you take a bite.

Where and How to Buy Them?

Our local grocery store sells a couple brands in the International aisle, but you can also find it at Asian food markets or online from Amazon. Look for Red Rose or the Three Ladies brand and you should be set. Also, go for the larger sized wrappers, we always buy the 8 1/2-inch (22 cm) wrappers since they are so much easier to roll and manipulate.

We Usually Buy Red Rose or the Three Ladies Brand

How do you Use Rice Paper Wrappers?

Rice paper wrappers are bought dried then, just before you use them, you need to rehydrate them. It only takes 10 seconds or so.

Grab a plate with a lip then fill with warm water.

Take a sheet of rice paper and slide it into the water.

Leave it for 5-10 seconds then remove it.

It should soften and be pliable. Then, just fill with whatever you want, wrap and enjoy!

Rehydrate Rice Paper Wrappers Before Using

What if the Rice Paper Tears?

When working with or rolling the wrappers, you might find one tears. If the rice paper tears a bit, don’t worry, just overlap the two torn edges and continue on like nothing happened.

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14 Comments

1 Tora April 20, 2012 at 5:13 am

How delightful, I love rice paper wraps. I totally want to make a BLT-roll now! :D The images are beautiful and instructive, thank you for putting so much time and love into your blog!

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2 inspiredtaste April 22, 2012 at 9:48 pm

 aww, thanks so much! so glad you want to make some rolls now :)

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3 Thecla January 19, 2013 at 1:32 pm

Thanks for the info. Have never used rice wraps and the package does not tell about soaking them first. Thanks for your help and I will try on right now!

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4 Walton Hair Dresser January 20, 2013 at 4:54 pm

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5 Katie McManus May 9, 2013 at 6:03 pm

Very helpful. I worked with rice papers the first time today and after assembling all my salad rolls, my boyfriend asked, “don’t you bake or fry them now?” I wasn’t planning that- but got me wondering… Is it possible to bake the spring rolls after you make them? I’ve been searching all over the Internet and stumbled upon your page. Any idea?

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6 Joanne May 30, 2013 at 3:49 pm

We don’t recommend it. Some people have success with it, but they are really fragile and crack easily.

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7 Blanche Glazier May 15, 2013 at 5:37 pm

I want to brown the rice paper and use it for things like a strudel. How do I do that?

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8 Joanne May 16, 2013 at 9:30 am

Hi there — We have never tried to use rice paper wrappers for strudel. We did see this recipe, it may help you out: http://www.food.com/recipe/rice-paper-apple-strudels-132874

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9 Rita August 19, 2013 at 10:01 am

thank you for posting this. I saw a recipe i wanted to try but had no idea how to work with rice paper. very good info. thanks again!

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10 Sick of making rice paper rolls February 9, 2014 at 2:12 pm

Sorry, but the Rose brand is not reliable. This seems to be the only brand avaialble in Canberra, Australia for I live. Tried on three separate occassions with the Rose brand only for it to keep breaking and breaking. Given up totally on making rice paper rolls now. And I tried different temperatures for the rice paper rolls each time. Nothing worked. Maybe I was using fake Rose brand or something.

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11 Tiffany March 22, 2014 at 5:10 pm

I’ve never used rice paper before. Are they strictly for cold dishes or can they be cooked as well?

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12 Joanne March 24, 2014 at 9:47 am

We personally stick to cold dishes.

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13 Katrina August 15, 2014 at 1:41 am

To work easier with rice paper, don’t leave it in the bowl of water for too long. I usually just dip it in the bowl to get both sides wet and remove immediately, lay on a plate (paper plate not recommended as it is sticky when hydrated). At this point, the sheet is still hard but don’t worry, wait 5-10 seconds, the rice paper will soften to an elastic consistency, making it easier to roll with minimal tears.

You can fry the rice paper wrapped with meat inside but it’s tricky to get the crunch right. Some eggrolls are made with this type of rice paper.

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