Dances with rice paper--need some pointers

[TylerK]

I wish I'd seen this before frustrating myself close to tears over the weekend trying to make gluten free dumplings for a dinner party. No matter what the composition of my dough, I could not keep it from cracking. Thanks for the great idea.

Edited July 24, 2012 by TylerK (log)

[Nasi_Campur]

Beautifully designed plates and concepts. Bravo!

[Anna N]

Love your ideas especially since rice paper lasts "forever". Keeping bread, rolls, wraps etc. in the house (and fresh) when you live alone is a real challenge. I always have rice paper on hand.

[sparrowgrass]

Wow, just wow!! Can you tell us what is in the waffle ones?

[Will]

Don't have too many brilliant ideas, but one tip that may be helpful to some: when deep-frying rice paper (for example, when making Viet style deep-fried rice-paper spring rolls (imperial rolls)), I've heard hydrating the rice paper in beer rather than water will give crispier results. Aside from spring rolls, deep-frying rice paper gives a nice texture which could make a good "skin" for a lot of things.

And this is probably obvious to many, but... don't put anything made with soaked rice paper in the fridge afterwards. It will ruin the texture.

[liuzhou]

I have, on a whim, picked up some Vietnamese rice paper  - bánh tráng.

 

Any suggested uses beyond the obvious spring or summer rolls? Doesn't have to be Vietnamese or even Asian.

 

Edited April 30, 2017 by liuzhou
added image (log)

[KennethT]

When we were in Saigon, last year, we saw a few uses - I've been meaning to do some experiments at home, but have not gotten around to it.  In one area, they put the rice papers out on racks either at night, or very early in the morning, and allow the morning dew to soften the rice paper.  They don't get as soft and flexible as if dipped in water, and they have a slight but pleasant chew.  It is great to use as a taco of sorts - add various meats, veggies, herbs, etc. and then dip into some kind of watery (consistency-wise) sauce.  You can also take the slightly softened papers, but them into quarters and deep fry them for a very nice snack.

 

Now, I think it goes without saying that no one I know is going to go through the effort of trying to soften the papers using the morning dew...  my experiments were going to be to try to mildly steam them in a low temp. steam environment....

 

ETA: we're going back to Vietnam (central Vietnam this time) in late June/early July - maybe we'll get some ideas then?

Edited April 30, 2017 by KennethT (log)

[liuzhou]

I was in Vietnam (Hanoi) for two days last week (I live a short distance away). I did eat some spring rolls, but didn't go looking for alternative uses. It was only when I got back to China that I decided to buy some, then got thinking.

 

I suppose, with care, they can be subbed for most wraps. I have deep fried them and steamed them in the past. But they are fragile.

The dew method is interesting, but I'm not sure about inner city dew for breakfast.

[heidih]

As Kenneth noted they are great for fried rolls. I find them to be one of those use-specific items but always willing to learn. To me they are just a standard part of the wrapping meal

Edited April 30, 2017 by heidih (log)

[KennethT]

@liuzhouExactly - NYC has very clean air for a big city, but I still wouldn't want to moisten them with the dew here!  Plus, living in an apartment with no balcony would make it difficult anyway....  one day I'm going to experiment with the steamer method.