It is a traditional product from southern China and Vietnam. The name comes from its shape, which resembles a sheet of paper. It is made from a mass of softened rice grains, tapioca, salt and water. The dough is dried on a bamboo mat, hence the characteristic patterns on it. Usually has a round or rectangular shape.
The product does not contain gluten. Calorie content varies depending on size from 30 to 40 kcal.
How is rice paper used?
The semi-finished product has a long shelf life and contains many beneficial properties of rice. It is used to prepare various dishes, among which spring rolls predominate. An undoubted advantage is the low fat content. It provides the body with calcium, iron and B vitamins, so it is worth including in the spring diet. The finished sheets are hard and brittle, but when soaked in warm water they become flexible and allow you to wrap any fillings in them. They have a neutral taste and are suitable for deep frying. Can be used without frying. Adding a variety of vegetables or other light ingredients makes this a great lunch or snack idea for kids back to school. The semi-finished product can be used in other ways. After soaking, cut into thin strips - this is how we get rice noodles.
The expression “rice paper” is often used to describe fibrous napkins for decoupage and decoration. In fact, they are inedible.
What can you make from rice paper?
Most often they limit themselves to preparing spring rolls. But from the product you can prepare:
- rolls with meat and vegetables
- spring rolls with soft cheese, fruit or fish
- noodles
- cabbage rolls
More recipe options with photos can be found in this section.
Rice flour is ideal for people eliminating gluten from their diet. The product allows you not to give up your favorite dishes. Rice flour can be used to cook various and amazing recipes. A simple option is pancakes made from rice flour. Rice paper is of particular interest. Working with it in the kitchen is easy and simple, and the resulting dishes turn out tastier than usual.
Thin pancakes made from rice flour: a classic recipe
The usual wheat pancakes can be easily replaced with rice pancakes. An extraordinary component in the form of rice flour will give the dish an appetizing crispy crust. Adjusting the amount of sugar in the recipe will allow you to incorporate both salty and sweet fillings into the pancakes.
Ingredients:
- 200 grams of rice flour;
- 20 grams of starch;
- 2 eggs;
- 500 g milk;
- 25 grams of butter;
- 25 g sugar;
- a little salt.
Cooking process:
- Mix all dry ingredients in a deep bowl.
- Gradually add milk, while kneading the dough well.
- Beat the eggs into the mixture and pour in the melted butter. Stir until lumps dissolve.
- Fry pancakes in a hot frying pan until golden brown.
Before baking, stir the dough to ensure it remains homogeneous.
Rice flour pancakes: water recipe
The recipe excludes the use of milk; pancakes can be prepared without such a product. The taste will not change, but the appearance will remain just as appetizing.
Ingredients:
- 160 grams of rice flour;
- 250 g of water;
- 80 grams of vegetable oil;
- 4 eggs;
- salt.
Cooking process:
- Using a mixer, beat the eggs, add salt and add half the amount of water.
- Add flour and stir the dough until smooth. Add remaining water.
- Let the dough rest for about 1 hour.
- Stir the pancake mixture thoroughly before baking. Bake pancakes until done.
You can make your pancakes unusual if you try to paint them with dough in a hot frying pan. To make the drawn images contrast, it is better to use a different color of dough, for example, chocolate.
Thin banana pancakes with rice flour: recipe “For Breakfast”
Sweet pancakes are considered a favorite dish of children. A spoonful of jam or honey turns an ordinary breakfast into a healthy treat for the whole family. The small rounds are infused with banana flavor, and the absence of eggs allows them to be offered to those who suffer from allergies or diabetes.
Ingredients:
- 250 grams of rice flour;
- 1 banana;
- 500 grams of sparkling water;
- 120 g sugar;
- 60 grams of vegetable oil;
- 12 grams of soda, quenched with lemon juice or vinegar.
Cooking process:
- Peel the banana and grind it to puree.
- Mix the banana mass with sugar, pour in 250 grams of soda and stir.
- Add slaked soda and vegetable oil to the dough.
- Add rice flour, mix thoroughly.
- Add the remaining sparkling water to the mixture and stir with a spoon.
- Let the dough rest for about 10 minutes. After which the pancakes can be baked in a heated frying pan with the addition of vegetable oil.
Traditional Vietnamese dish "Nem": rice paper pancakes
Rice paper comes from Asian cuisine and is successfully used in preparing various dishes. It looks like a thin transparent sheet, and it can be eaten. This paper contains regular rice flour and water. The sheets make the housewife's culinary work easier, reducing the time it takes to bake a stack of thin pancakes, in which you then have to wrap the filling. To make the paper pliable, it is moistened in water before use. National Vietnamese pancakes are considered quite filling due to their meat filling.
Ingredients:
- 30 sheets of rice paper;
- 50 grams of shiitake mushrooms;
- 500 grams of pork meat;
- 2 yolks, pre-cooked;
- 75 g carrots;
- black pepper;
- cilantro;
- green onions;
- rice noodles.
Sauce components:
- 150 grams of fish sauce;
- 1 lemon;
- 2 cloves of garlic;
- sugar, red pepper to taste.
Cooking process:
- Place rice noodles in warm water and leave to swell. Soak the mushrooms in a separate container.
- Chop the pork into cubes and fry until cooked.
- Grate the carrots on a vegetable grater and fry. Finely chop the greens.
- Remove the mushrooms from the water, chop into small cubes and fry.
- Strain the noodles and cut into several pieces.
- In a deep bowl, mix all ingredients, including spices. Crumble the yolk. Add a spoonful of fish sauce. Let the filling sit.
- In a separate container, mix fish sauce with water in a ratio of 1:2. Squeeze the garlic cloves and add lemon juice. Add spices to the prepared sauce.
- Place the filling on pre-moistened rice leaves and roll them into envelopes.
- Fry pancakes in a hot frying pan. Serve with sauce.
If you can't find shiitake mushrooms in the store, you can easily use regular mushrooms.
Rice paper rolls stuffed with salmon
An original appetizer that can surprise guests not only with its appetizing appearance, but also with its delicate taste. The variety of colors on the plate will attract the attention of the child, who will be happy to try the prepared rolls. The dish is perfect for those who are watching their figure.
Ingredients:
- 4 sheets of rice paper;
- 50 grams of lightly salted or smoked salmon;
- 100 g of cottage cheese;
- 1 avocado;
- 1 carrot;
- 1 tomato;
- lettuce leaves;
- pepper, salt to taste.
Cooking process:
- Wash vegetables and dry. Grate the carrots, cut the tomato into half rings, peel the avocado into bars.
- On a soaked rice sheet, place layers alternately on one edge: cottage cheese, lettuce, grated carrots, pieces of salmon, avocado and tomato. Roll it into a roll.
- Cut the twisted “sausages” crosswise into small stumps. Serve on a large platter or in portions.
“Dessert” rice paper pancakes: recipe with banana and nuts
Pancakes are easy to prepare and will satisfy even the pickiest people. The delicate banana filling is complemented with sweet dried fruits and crunchy nuts. And melted chocolate will lure the whole family into the kitchen with its aroma.
Ingredients:
- 2 bananas;
- 60 g sugar;
- 50 grams of nuts;
- 50 g raisins;
- 7 sheets of rice paper;
- 50 grams of chocolate.
Sugar can be easily replaced with honey. This way you can get rid of unmelted grains in the filling.
Cooking process:
- Peel the bananas and cut into pieces.
- Grind the nuts in a blender, and steam the raisins with hot water.
- Fry bananas with sugar in a small amount of butter in a frying pan. After a few minutes, add nuts and raisins and simmer again.
- Place the cooled mixture on a soft rice sheet and roll it into an envelope. Fry the pancakes on both sides.
- Melt the chocolate and pour it over the pancakes.
Using melted chocolate, you can draw small pictures on the surface of the pancakes. This will attract the attention of the littlest sweet tooth.
Rice paper pancakes with potato filling
A good option for preparing a quick and satisfying dinner. The taste of these pancakes is reminiscent of potato dumplings, which is why adults and children love them. You can serve the dish with sour cream.
Ingredients:
- 5 rice sheets;
- 4 potatoes;
- 1 onion;
- 20 g butter;
- salt pepper.
If you have leftover mashed potatoes in the fridge for lunch, they can be a great filling. This will not change the taste.
Cooking process:
- Boil the peeled potatoes, mash until puree, mix with butter.
- Finely chop the onion and fry.
- Mix the potato mixture with onions and season with spices.
- Place some filling on a wet rice sheet and quickly wrap it up.
- Fry the pancakes until crispy.
When placing pancakes in a frying pan, make sure that they do not touch. Wet paper sticks together easily.
Rice pancakes (video)
Fried Vietnamese rice paper rolls (video)
Despite the unusual nature of using rice flour and paper, pancakes made from them turn out very tasty. A little imagination - and on the table there is a chic festive dish with which you can easily surprise your guests. And the variety of fillings will please everyone and provide a satisfying meal for your family.
Every day there is more and more fresh herbs on our table - here are two more recipes that will allow you to enjoy truly spring flavors and master new national dishes, this time Vietnamese. These are spring rolls. In general, all Vietnamese pancakes - and there are many different types of them - are divided into two large groups: fried and fresh. We suggest preparing both fresh rolls made of rice paper with herbs, pork and shrimp, and fried ones stuffed with green onions.
The Chinese, who invented gunpowder, paper and many other useful things, are confident that they had a hand in the birth of pizza. This story, of course, involves Marco Polo, who during his stay in China allegedly became so addicted to Chinese pancakes with green onions that upon returning home he tried to recreate his favorite dish with the help of an Italian chef.
The Italian was unable to replicate Chinese pancakes, but pizza was “born”. There is no point in seriously discussing this legend, since even the very fact of Marco Polo’s stay in China is questioned by a number of historians, not to mention the fact that the word pizza is found in Italian chronicles two and a half centuries before his birth.
But it makes sense to try to cook Chinese pancakes. The completely unexpected combination of flavors of sesame oil and green chives, “built-in” into the golden-brown dough, as well as the unusual flaky texture that is slightly springy, make the experience of these pancakes unforgettable. They are especially tasty if eaten dipped alternately in soy sauce and spicy Thai sauce.
For 4-6 servings:
- Sesame oil - 1 tbsp. l.
- Vegetable oil - 2 tbsp. l.
For the test:
- Wheat flour - 2½ cups (360 g)
- Water – 450 ml
- Salt - 1 pinch
For filling:
- Green chives - 1 bunch
- Salt - 1 tsp.
- To make the dough, mix flour and salt in a bowl and make a well in the center. In a small saucepan, bring the water to a boil, remove from the heat and, when the bubbles have disappeared, pour the water into the flour, stirring quickly with a wooden spatula. Let the mixture cool slightly, place on the table and knead into an elastic dough with your hands. Cover it and let it sit for 30 minutes.
- To make the filling, combine finely chopped onion and salt in a small bowl.
- Sprinkle the surface of the table with flour. Roll out the dough into a thick rope and cut into 12 pieces. To make the pancake, take a piece of dough and flatten it with your hands or a rolling pin into a thin rectangle. Brush the surface with sesame oil and sprinkle with a little salted onion.
- Roll the rectangle along the long side into a tight tube, flatten it slightly and roll it into a snail, tucking the edge of the tube and gluing it to the roll. Press the snail with your palm and roll it out with your fingers or a rolling pin to the desired thickness. Prepare all other pancakes in the same way.
- Heat a heavy-bottomed frying pan over medium heat. Add vegetable oil, heat it and fry the pancakes on both sides until golden brown. Serve hot.
Vietnamese cuisine, unlike many other Asian cuisines, does not try to overwhelm you with heavy doses of exotic flavors. The secret to success is fresh ingredients (most of which, oddly enough, are available in Russia), moderate use of spices and some sleight of hand. The latter, naturally, is achieved through exercise.
I learned to make my favorite fresh goi cuon pancakes at Madame V's cooking class in Hoi An in Central Vietnam. Meeting this amazing woman gave me a lot in understanding Vietnamese cuisine.
Her full name is Trinh Diem Vi. She began her career in the restaurant business as a girl, helping her mother in a restaurant in the market. Today, with four of Hoi An's most famous restaurants, Madame Vi still considers going to the market to be the most important part of Vietnamese cuisine.
Together with the chef of the Morning Glory restaurant owned by Madame V, I learned to choose the herb of the same name at the market, which gave the name to the establishment, and mastered many other wisdoms that you cannot read in a book. Like the one that the most delicious papaya is the most unsightly in appearance.
When I asked Madame V what would be on the Morning Glory menu tomorrow, she answered without hesitation: “First we need to go to the market.” The freshest seasonal fruits, vegetables, herbs; fish and seafood, delivered at dawn by local fishermen, determine the exact menu.
For 8 rolls:
- Fresh herbs (basil, cilantro, lettuce, mint, soy sprouts) - 3 cups
- Rice noodles – 200 g
- Grilled pork - 16 pieces or ham - 16 thin slices
- Large boiled peeled shrimps - 12 pcs.
- Green onions - 12 thin feathers, 6 cm each
- Rice paper - 8 sheets
For the sweet and sour sauce:
- Lime juice - 1 tbsp. l.
- Fine white sugar - 1 tbsp. l.
- Nam pla fish sauce - 1.5 tsp.
- Water - 3 tsp.
- Garlic
- Hot chili pepper
- Boil rice noodles and rinse with cold water.
- To prepare the pancake, place a sheet of rice paper on a flat surface and moisten it with a damp cloth.
- Place a handful of herbs on the sheet, top with some noodles, then 2 pieces of meat (or 2 slices of ham) and 3 shrimp halves, pink side down.
- Fold the leaf like a pancake towards the shrimp, adding a few green onions at the last moment.
- For sweet and sour sauce, dissolve sugar in lime juice, add fish sauce, water and 1 tsp. chopped garlic and chili pepper. Stir. Add a few rings of pepper and a few slices of garlic to the finished sauce.
- Serve pancakes with sweet and sour sauce.
Vietnamese dishes. The best recipes of Vietnamese cuisine. Playlist here. https://www.youtube.com/playlist?list=PLHwpLeJFjJ10ftgT0EAIAkFZknjYIUtlG Vietnamese pancakes nem recipe Vietnamese pancakes fried in rice paper Saigon style - this is what our tourists call this traditional Vietnamese dish. In their native language they are called Cha zo or Nem. The recipe for this dish is surprisingly simple. The base always consists of rice paper, of course, in which the filling is wrapped, Vietnamese shiitake and muyer mushrooms, as well as vermicelli - mien. The remaining components are added based on what you want to cook. Pancakes with meat, seafood or vegetarian. This dish is ubiquitous, easy to prepare and very tasty. The Vietnamese always serve it on the festive table. Fish sauce must be served with pancakes. Here is the recipe for Saigon-style pancakes with meat filling: Rice sheets Minced meat 400g Shiitake mushrooms 20g Muyer mushrooms 20g Carrots 100g Radish (daikon) 100g Mien (vermicelli) 100g Garlic 40g Shallots 60g Salt pepper Sugar Pre-soak the mushrooms, then cut them thin with straws. Boil mien vermicelli, rinse well and drain. Cut carrots and radishes into thin strips. Finely chop the onion and garlic. Combine all ingredients, add salt, pepper and sugar, all to taste. Mix everything well and let stand for 30 minutes. Then we take sheets of rice paper, moisten them with water and when they become soft, wrap the filling. Then fry the pancakes in a wok or deep fryer until golden brown. Our traditional Vietnamese dish, Saigon-style Vietnamese fried pancakes (SAM) is ready! Bon appetit!!! rice pancakes | rice pancakes recipe | rice spring rolls | rice pancakes | rice paper | rice cakes | rice pancakes with shrimp | rice pancakes with vegetables | rice flour pancakes | Authentic Saigon Pancakes | Nem ran | Chả giò | Vietnamese Crispy Spring Roll | traditional Vietnamese dishes from First Hand Vietnamese pancakes Vietnamese pancakes with bananas and chocolate Vietnamese pancakes with shrimp Vietnamese pancakes recipe Vietnamese nems Vietnamese pancakes with shrimp Vietnamese pancakes with bananas and chocolate Vietnamese rice paper pancakes Vietnamese nem pancakes recipe Vietnamese rice paper pancakes Vietnamese pancakes nem nem Vietnamese cuisine Vietnamese snack - Spring rolls How to cook Vietnamese pancakes nem nem. What to make Vietnamese pancakes nem nem from. How to cook Vietnamese nem nem pancakes. Ingredients of Vietnamese pancakes nem. Ingredients of Vietnamese pancakes nem nem.
Nem pancakes are one of the traditional national dishes of Vietnam. They are similar to our pancakes, only smaller in size, and the filling is not wrapped in the usual dough for us, but in “rice paper” - thin pancakes made from rice flour. If you like to try something new and unusual, and get acquainted with the cuisines of other nations, we recommend that you try the Vietnamese “Nem” pancakes. Of course, you can go to some Chinese restaurant or cafe and try this dish there, or you can cook it at home. The ingredients can be found in any large supermarket or specialty store. And we will tell you recipes for making Vietnamese pancakes.
Vietnamese rice pancakes
Ingredients:
- rice paper for pancakes;
- meat (pork + beef) – 300 g;
- onion – 1 pc.;
- carrots (medium) – 1 pc.;
- wood mushrooms – 150 g;
- rice noodles – 100 g;
- mung bean sprouts – 100 g;
- cilantro – 1 bunch;
- eggs – 1 pc.;
- salt, ground black pepper - to taste;
- vegetable oil for frying.
Preparation
You can change the number of ingredients for the filling yourself, increasing or decreasing the amount of a particular product. So, we pass the meat through a meat grinder or cut it into small cubes. Tree mushrooms and rice noodles must first be soaked in boiling water, then squeezed out and added to the meat. Cut the onion into small cubes, grate the carrots on a coarse grater. Now one nuance: in fact, in the classic recipe for Vietnamese 
For Nem pancakes, you don’t need to fry the meat in advance, but to calm it down, you can lightly simmer it with onions and carrots in a frying pan. This way you will be calmer, because the filling will definitely be ready. Now add mung bean sprouts, chopped cilantro, and egg to the total mass. Salt and pepper to taste and mix everything thoroughly. Now take a sheet of rice paper soaked in warm water, put the filling in the middle and roll it up like cabbage rolls. Fry these pancakes in a large amount of vegetable oil until golden brown. While frying, the pancakes need to be turned over all the time so that they brown evenly on all sides. That's all, bon appetit!
