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

FAQs

Are rice paper rolls healthy? ›

Great things about rice paper rolls:

Traditionally, rice paper rolls are stuffed with fresh raw vegetables, rice noodles and/or meat. Since the only starch is made from rice, the roll is gluten-free. If you don't put too many rice noodles inside, the calories can be very low averaging around 110cal per roll.

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.

Refrigeration is notorious for drying out rice paper wrappers and making spring rolls rubbery, so fair warning that these won't be quite as supple as their freshly rolled friends (but still delicious nonetheless). Wrap individual summer rolls tightly in plastic wrap and store the rolls in an airtight container.

The best tip for successful rice paper rolls is to use cool, room temperature water for dipping. Never warm water! Warm water softens the rice paper too quickly, making them stickier, hard to handle and more prone to breaking.

To be able to ensure that eating mixed rice paper does not affect or adversely affect your health, you need to note the following points: Only eat this snack 1-2 times per week. You should drink plenty of water when eating them. Eat mixed rice paper 1 hour before, then eat the main meal.

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.

Before using them, you will need to rehydrate them to make them pliable. Once rehydrated, rice paper can be eaten as is — like with summer rolls — or fried.

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.

As long as you keep it securely wrapped and in a cool, dry location, it should last weeks if not months. The best way to know is to smell it. If it smells bad, toss it.

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.

Why do my rice paper rolls split when frying? ›

You maybe rolling them a bit too tightly, putting too much stress on the wrapper, so that the added pressure of the steam causes them to rupture. You can try rolling them looser, or add a bit less filling and roll them to the same size(which is really 2 ways of saying the same thing.)

Tearing happens for me when I soak the paper too long. I soak them for 5 seconds in warm water and then roll them immediately, the issue is once it's set aside and I try to pick it up it tears open and all the filling falls out.

Tips for extra crispy rice paper rolls...

Brush generously with olive oil which is a healthier way of "frying" them to be crispy yet still tender inside. Don't allow the rice paper rolls to become too soft when soaking in the water. They should still be slightly firm and hold their shape without breaking.