15+ Tasty Rice Paper Recipes (Rolls and Beyond!) - The Nessy Kitchen (2024)

FAQs

Are rice paper rolls healthy? ›

Rice paper rolls make a great healthy snack or light meal. Filled with a variety of fresh flavours and ingredients. We've put together a selection of our favourites including everything from chicken, prawns, beef, vegetarian or pork for you to enjoy, whatever takes your fancy. Looking for more healthy low fat recipes?

Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.

Why do my rice paper rolls keep breaking? Your wrappers may be too wet, and therefore too soft. Ensure the water is cool or room temperature, and try dipping the wrappers for less time. The wrapper might be too tight around the fillings, causing breakage.

paper dumplings that come out really hard and chewy. it might actually have to do with how you're. wrapping them. the right way to wrap them is to place the thinner side.

Rice paper rolls are a delicious and nutritious option to enjoy as a snack or as a meal. The roll is low in carbohydrate and fat and offers a moderate protein content. The vegetables make the roll high in fibre and offer your body lots of good vitamins and minerals.

Overall nutrition

Please remember that both sushi and rice paper rolls are decent take-away food options! But if we are comparing, rice paper rolls most likely take the prize for the most nutritious, especially those packed with fresh vegetables, herbs and fish.

Spring rolls taste so much better when they are not deep-fried. They also are so much cheaper when you make them at home. Here, tender rice paper wrappers contain a fresh filling, and the rolls are accented by a sweet-and-spicy dipping sauce.

How to Store Rice Paper. Once the package has been opened, place it into a resealable plastic bag and store in the pantry or cupboard.

The smooth side goes down

The rice paper rolls have a smooth side and a rough side. Nguyen places the smooth side down on the workspace, and then lets it sit until it gets tacky and “puckery.”

Brush the rice paper rolls with olive oil using a brush or cooking spray. Transfer to the air fryer basket, and cook at 200C/390F for 12-14 minutes. Make sure to place them in a single layer, leaving space in between. Enjoy with your favourite dipping sauce!

Can I make rice paper rolls the night before? ›

Make ahead

These rolls can be made ahead of time, refrigerated and served the next day. The refrigerator will dry out the rice paper a bit so just give them a mist with water about 10 minutes before serving. You don't want to soak them, just give them a chance for the rice paper to be supple again.

Rice paper rolls are lowish in carbs – fill them with a protein such as Tofu, chicken or beef strips and include lettuce and bean sprouts rather than rice paper noodles with carrot and cucumber sticks, check out this recipe from Diabetes Australia.

Less is more when it comes to the filling of the rice paper rolls. Too much filling and the rice paper will definitely tear, leaving quite a mess. As far as portion goes, for dinner, I will usually have 3-4, Aaron will generally have one more than me, and the kids had 1.5-2 each.

The next time I used parchment paper under each soaked rice paper. They are much easier to handle and never stick to each other. Also, note- if you soak them for too long they become unmanageable. 10–15 seconds in hot water is what I do.

Use cool water to soften the rice paper rolls.

Many recipes suggest soaking the rice paper wrappers in warm water to quickly soften them, but this makes the paper more fragile and more sticky. Instead use cool water and give the wrappers just a little more time — I'm talking seconds — to soften before rolling.

The smooth side goes down

The rice paper rolls have a smooth side and a rough side. Nguyen places the smooth side down on the workspace, and then lets it sit until it gets tacky and “puckery.”