15 Easy Rice Paper Recipes

You'll discover that rice paper is far more versatile than you might think. Whether you're craving fresh Vietnamese spring rolls or creative fusion dishes like Korean BBQ tacos, these wrappers can transform your kitchen repertoire. From crispy baked chips to indulgent dessert rolls, each recipe offers clear steps to master this unique ingredient. Let's explore how these translucent circles can become the foundation for 15 different dishes that'll expand your culinary horizons.

Classic Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls are a beloved appetizer that combines fresh vegetables, herbs, and protein wrapped in delicate rice paper. These rolls, also known as gỏi cuốn, are light, healthy, and perfect for warm weather dining, offering a refreshing alternative to their fried counterparts.

The key to perfect spring rolls lies in the preparation and assembly technique. While the ingredients are simple, the rolling process requires practice to achieve the right tightness and aesthetic appeal. These rolls are typically served with a peanut dipping sauce or hoisin sauce, making them an excellent party appetizer or light meal.

Ingredients:

• 12 rice paper wrappers
• 1 pound cooked shrimp, halved lengthwise
• 4 ounces rice vermicelli noodles
• 2 cups lettuce leaves
• 1 cucumber, julienned
• 2 carrots, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 cup fresh Thai basil
• 2 cups bean sprouts
• Warm water for dipping

Soak rice vermicelli noodles in hot water for 15 minutes until soft, then drain and set aside. Fill a large, shallow bowl with warm water. Dip one rice paper wrapper in the warm water for 5 seconds until it begins to soften. Place the wrapper on a clean, damp kitchen towel. Layer the ingredients in the lower third of the wrapper: lettuce, herbs, noodles, vegetables, and shrimp, being careful not to overfill.

Fold the bottom edge of the wrapper over the filling, then fold in the sides. Continue rolling tightly, similar to rolling a burrito, ensuring the filling stays compact. Place the completed roll on a plate lined with a damp paper towel to prevent sticking. Repeat the process with remaining wrappers and filling ingredients.

For best results, maintain a clean and organized workspace with all ingredients prepped before starting assembly. Keep the rice paper wrappers separate until use, as they can stick together when wet. If not serving immediately, cover the rolls with a damp paper towel and plastic wrap, then refrigerate for up to 2 hours. Avoid refrigerating for longer periods as the rice paper can become tough and chewy.

Rainbow Vegetable Rice Paper Wraps

Rainbow Vegetable Rice Paper Wraps deliver a vibrant and healthy meal option that's perfect for warm days or light lunches. These translucent rolls showcase colorful vegetables arranged in an eye-catching display, making them as visually appealing as they're nutritious.

The beauty of these wraps lies in their versatility and fresh ingredients. While traditional Vietnamese spring rolls often include shrimp or pork, this vegetarian version focuses on crisp vegetables and herbs, creating a light yet satisfying meal that's rich in vitamins and minerals.

• 8 rice paper wrappers
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 cup purple cabbage, shredded
• 2 cups lettuce leaves
• 1 avocado, sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• Warm water for dipping
• Sweet chili sauce for serving

Fill a large, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it begins to soften, then lay it flat on a clean, damp kitchen towel. Arrange the colorful vegetables in rainbow order across the bottom third of the wrapper, leaving about 2 inches of space on each side. Layer the herbs and lettuce over the vegetables.

Fold the sides of the rice paper over the filling, then lift the bottom edge and roll it up tightly, similar to wrapping a burrito. The rice paper will stick to itself, creating a seal. Continue this process with the remaining wrappers and filling, keeping the completed rolls slightly separated to prevent sticking.

For best results, rice paper should be handled carefully as it tears easily when wet. Store finished rolls with slight separation, and if making ahead, wrap each roll individually in plastic wrap to prevent sticking. Serve immediately for optimal freshness and texture, or refrigerate for up to 4 hours. The rolls can be dipped in sweet chili sauce or your preferred dipping sauce.

Crispy Baked Rice Paper Chips

Crispy rice paper chips are a delightful alternative to traditional potato chips, offering a light, crunchy texture with endless seasoning possibilities. These Vietnamese-inspired snacks can be made with minimal ingredients and are naturally gluten-free, making them perfect for various dietary preferences.

What makes these chips special is their versatility and the satisfying crackle they provide with each bite. While traditional rice paper is typically used for fresh spring rolls, this baked version transforms the humble wrapper into an addictive snack that's both healthy and satisfying.

• Rice paper rounds (8-10 sheets)
• Olive oil or cooking spray
• Salt
• Optional seasonings (garlic powder, chili powder, curry powder)

Preheat the oven to 350°F (175°C). Cut each rice paper round into triangles or desired shapes. Lightly brush or spray both sides of the rice paper pieces with oil, then arrange them in a single layer on a parchment-lined baking sheet, ensuring they don't overlap. Season immediately with salt and your choice of seasonings while the oil is still wet to help the seasonings stick. Bake for 7-10 minutes, watching carefully as they can burn quickly. The chips should be lightly golden and completely crisp when done.

For best results, allow the chips to cool completely on the baking sheet before handling, as they'll continue to crisp up during this time. Store in an airtight container and consume within 2-3 days for optimal crunchiness. These chips are highly sensitive to humidity and can become chewy if exposed to moisture, so it's essential to keep them well-sealed and avoid making them on particularly humid days.

Shrimp and Mango Summer Rolls

Fresh and vibrant, shrimp and mango summer rolls combine the sweetness of tropical fruit with succulent seafood, all wrapped in delicate rice paper. These Vietnamese-inspired rolls make perfect appetizers or light meals, especially during warm weather when you want something refreshing yet satisfying.

The key to successful summer rolls lies in the preparation and organization of ingredients before assembly. Rice paper wrappers become sticky quickly once wet, so having all components ready and arranged in an assembly line makes the rolling process smooth and efficient.

• 12 rice paper wrappers
• 12 large shrimp, cooked, peeled, and halved lengthwise
• 1 large mango, cut into thin strips
• 2 cups rice vermicelli noodles, cooked
• 2 cups lettuce leaves, chopped
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 2 cups bean sprouts
• 1 cucumber, cut into thin strips
• 2 carrots, julienned
• Warm water for dipping rice paper

Begin by preparing all ingredients and arranging them in separate bowls. Cook the rice vermicelli according to package instructions, then rinse under cold water and drain well. Slice all vegetables and mango into thin strips of similar length, and arrange them alongside the noodles and herbs.

To assemble, dip one rice paper wrapper in warm water for about 5 seconds until it begins to soften. Place it on a clean, damp kitchen towel. Layer the ingredients in the lower third of the wrapper: first lettuce, then noodles, vegetables, mango, herbs, and finally three shrimp halves with the pink side down. Fold the bottom edge over the filling, fold in the sides, and continue rolling tightly until sealed.

For best results, keep the rice paper wrappers separated until use, as they can stick together when wet. If not serving immediately, cover the finished rolls with a damp cloth and plastic wrap to prevent them from drying out. Avoid refrigeration as this can make the rice paper tough. The rolls are best consumed within 2-3 hours of preparation.

Rice Paper Pizza Bites

Rice paper pizza bites offer a unique twist on traditional pizza, combining the crispy texture of fried rice paper with classic Italian flavors. These bite-sized treats are perfect for parties, appetizers, or as a light snack when you're craving pizza but want something less heavy.

The beauty of these pizza bites lies in their versatility and quick preparation time. While traditional pizza requires dough preparation and lengthy baking times, rice paper pizza bites can be ready in minutes, making them an excellent option for last-minute entertaining or satisfying sudden cravings.

Ingredients:

• Rice paper wrappers
• Tomato sauce or pizza sauce
• Shredded mozzarella cheese
• Mini pepperoni slices
• Italian seasoning
• Garlic powder
• Olive oil
• Salt to taste
• Optional toppings: mushrooms, bell peppers, olives

Soak each rice paper wrapper in warm water for about 10-15 seconds until pliable but not too soft. Place the wrapper on a clean, dry surface and add a small amount of pizza sauce in the center, followed by cheese, pepperoni, and desired toppings. Sprinkle with Italian seasoning and garlic powder. Fold the wrapper like an envelope, sealing all edges carefully.

Heat olive oil in a pan over medium heat. Once hot, place the folded rice paper packets and fry for 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Allow to cool for a few minutes before serving, as the filling will be very hot.

When working with rice paper, be careful not to oversoak the wrappers as they can become too sticky and difficult to handle. It's better to use less filling rather than more to prevent bursting during frying, and ensure all edges are well-sealed to prevent the cheese from leaking out during cooking. Store any leftover bites in an airtight container, but note that they're best enjoyed fresh while the wrapper is still crispy.

Thai-Style Peanut Butter Rolls

Thai-Style Peanut Butter Rolls are a delightful fusion dish that combines the freshness of Vietnamese rice paper rolls with the rich, creamy flavors of Thai peanut sauce. These rolls make for an excellent appetizer or light meal, offering a perfect balance of textures and tastes that will satisfy both vegetarians and meat-eaters alike.

The key to these rolls lies in the harmonious combination of crisp vegetables, tender rice noodles, and a smooth, slightly spicy peanut sauce that serves as both a filling component and a dipping sauce. The rice paper wrappers provide a delicate container that allows the vibrant ingredients to shine through, creating an visually appealing and delicious dish.

Ingredients:

• 12 rice paper wrappers
• 8 oz rice vermicelli noodles
• 1 cup smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 cup julienned carrots
• 1 cup julienned cucumber
• 1 cup bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 2 tablespoons sesame oil
• Water for softening rice paper

Begin by preparing the peanut sauce. Whisk together peanut butter, soy sauce, sriracha, rice vinegar, and honey in a bowl until smooth. Add warm water gradually until desired consistency is reached. Cook rice vermicelli according to package instructions, drain, and toss with a small amount of sesame oil to prevent sticking.

To assemble the rolls, dip one rice paper wrapper in warm water for about 10 seconds until pliable. Place on a clean, damp work surface. Layer vermicelli noodles, vegetables, herbs, and a generous drizzle of peanut sauce in the lower third of the wrapper. Fold the bottom edge up over the filling, fold in the sides, and roll tightly to the top, similar to wrapping a burrito. Repeat with remaining wrappers and filling.

For best results, ensure all vegetables are cut to similar sizes for even distribution and easy rolling. Rice paper can be delicate and sticky, so keep a bowl of warm water nearby to moisten your hands as needed. These rolls can be made up to 4 hours ahead and stored covered with damp paper towels in the refrigerator, though they're best served fresh. If the peanut sauce becomes too thick, thin it with warm water, adding a teaspoon at a time until reaching desired consistency.

Fruit and Nutella Dessert Wraps

Sweet rice paper wraps offer a light and creative way to enjoy your favorite fruits and chocolate spreads. These delicate dessert rolls combine the subtle texture of rice paper with fresh fruits and creamy Nutella for an elegant yet simple treat.

Perfect for warm summer evenings or as a light dessert option, these wraps can be customized with various seasonal fruits. The rice paper's translucent appearance creates an aesthetically pleasing presentation while keeping the filling securely wrapped.

• Rice paper sheets
• Nutella
• Strawberries, sliced
• Bananas, sliced
• Blueberries
• Warm water
• Powdered sugar (optional)
• Fresh mint leaves (optional)

Prepare a clean work surface with a large bowl of warm water. Dip one rice paper sheet into the warm water for 10-15 seconds until it becomes pliable but not too soft. Place the softened rice paper on a damp kitchen towel or clean cutting board. Spread a thin layer of Nutella in the center of the rice paper, leaving about 2 inches of space around the edges. Arrange your chosen fruit slices on top of the Nutella.

Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling from the bottom up, similar to wrapping a burrito, keeping the filling tight and compact. Repeat the process with remaining rice paper sheets and filling ingredients.

To ensure the best results, avoid over-soaking the rice paper as it can become too sticky and tear easily. Store the prepared wraps separately to prevent sticking, and consume within a few hours for optimal texture. If desired, dust with powdered sugar or garnish with mint leaves just before serving.

Tuna Avocado Rice Paper Rolls

Tuna avocado rice paper rolls combine the richness of creamy avocado with protein-packed tuna, all wrapped in delicate rice paper for a light yet satisfying meal. These rolls offer a perfect balance of textures and flavors, making them an excellent choice for lunch, appetizers, or a healthy snack.

This Vietnamese-inspired dish isn't only nutritious but also incredibly versatile – you can customize the fillings based on your preferences or what you have available in your kitchen. The combination of fresh vegetables, ripe avocado, and seasoned tuna creates a harmonious blend that's both refreshing and filling.

Mix the drained tuna with mayonnaise, soy sauce, and sesame oil in a bowl. Season with salt and pepper to taste. Fill a large, shallow bowl with warm water. Dip one rice paper wrapper in the warm water for about 5 seconds until it starts to soften, then lay it flat on a clean, damp kitchen towel. Place a portion of the seasoned tuna mixture in the center of the wrapper, followed by sliced avocado, julienned vegetables, lettuce, and herbs.

Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly until you have a compact roll. Repeat the process with the remaining ingredients. Cut each roll diagonally before serving if desired.

For best results, work quickly once the rice paper is wet, as it becomes more difficult to handle the longer it sits. Avoid overfilling the rolls, as this can cause them to tear. If not serving immediately, cover the rolls with a damp paper towel and plastic wrap to prevent them from drying out, though they're best enjoyed fresh. Serve with a dipping sauce of your choice, such as peanut sauce or sweet chili sauce.

Ingredients:

• 8 rice paper wrappers
• 2 cans of tuna, drained
• 2 ripe avocados, sliced
• 1 cucumber, julienned
• 2 carrots, julienned
• 2 cups fresh lettuce leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 2 tablespoons mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Warm water for rice paper

Breakfast Scramble Wraps

Breakfast Scramble Wraps using rice paper offer a light yet satisfying morning meal that combines classic breakfast ingredients with an Asian twist. These wraps transform traditional scrambled eggs into a portable, handheld delight that can be enjoyed at home or on the go.

The key to successful breakfast rice paper wraps lies in the proper handling of the rice paper and ensuring the scrambled egg filling isn't too wet, which could tear the delicate wrapper. When done correctly, these wraps provide a delightful textural contrast between the chewy rice paper and the soft, fluffy eggs.

Ingredients:

• 6 rice paper wrappers
• 6 large eggs
• 1/4 cup milk
• 1 cup spinach leaves
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon butter
• Warm water for softening rice paper

Begin by whisking together eggs and milk in a bowl until well combined. Heat butter in a non-stick skillet over medium heat, then add diced onions and bell peppers. Cook until vegetables are softened, about 3-4 minutes. Add the egg mixture and cook, gently stirring, until eggs are just set but still slightly wet. Fold in the spinach, crumbled bacon, and cheese, then remove from heat.

Prepare a clean, damp kitchen towel and a large bowl of warm water. Dip one rice paper wrapper in the warm water for 5-10 seconds until pliable but not too soft. Place the wrapper on the damp towel and add approximately 1/3 cup of the egg mixture to the center. Fold the bottom up over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.

For best results, serve these wraps immediately while the rice paper is still pliable. If needed to store, wrap each roll individually in slightly damp paper towels and refrigerate for up to 4 hours. Avoid overfilling the wraps, as this can cause tearing, and ensure the egg mixture has cooled slightly before rolling to prevent the rice paper from becoming too soft.

Crispy Rice Paper Dumplings

Crispy rice paper dumplings are a delightful Asian-inspired dish that combines the satisfying crunch of fried rice paper with savory fillings. These dumplings offer a unique twist on traditional dumplings, using rice paper wrappers instead of conventional dumpling wrappers, resulting in an extra crispy exterior.

The beauty of this recipe lies in its versatility – you can fill these dumplings with virtually any combination of meat, seafood, or vegetables. While the traditional filling often includes pork and mushrooms, feel free to experiment with different ingredients to create your own signature version.

• Rice paper wrappers (12 sheets)
• Ground pork (1/2 pound)
• Shiitake mushrooms, finely chopped (1/2 cup)
• Carrots, shredded (1/4 cup)
• Green onions, chopped (2 tablespoons)
• Garlic, minced (2 cloves)
• Ginger, grated (1 teaspoon)
• Soy sauce (1 tablespoon)
• Sesame oil (1 teaspoon)
• White pepper (1/4 teaspoon)
• Vegetable oil for frying
• Salt to taste

Mix the ground pork, mushrooms, carrots, green onions, garlic, ginger, soy sauce, sesame oil, white pepper, and salt in a bowl until well combined. Dip one rice paper wrapper in warm water for 5 seconds until slightly softened but still firm. Place about 2 tablespoons of filling in the center of the wrapper. Fold the sides over the filling, then roll tightly from bottom to top, sealing the edges.

Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully place the dumplings in the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

When working with rice paper, keep a bowl of warm water nearby, but avoid over-soaking the wrappers as they can become too soft and tear easily. The wrappers should be pliable but still slightly firm when you start rolling. If the oil temperature is too low, the dumplings will become greasy; if too high, they'll brown too quickly without cooking the filling thoroughly.

Mediterranean Hummus Rolls

Mediterranean Hummus Rolls blend the delicate texture of rice paper with the rich, creamy flavors of traditional Mediterranean cuisine. These fresh rolls offer a unique fusion twist that combines the lightness of Vietnamese spring rolls with the bold tastes of hummus, olives, and feta cheese.

These versatile rolls make perfect appetizers for parties, light lunches, or healthy snacks. They're vegetarian-friendly and can be prepared in advance, making them ideal for meal prep or entertaining. The combination of protein-rich hummus and fresh vegetables creates a satisfying and nutritious bite.

• 8 rice paper wrappers
• 1 cup store-bought or homemade hummus
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 cups fresh spinach leaves
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Fill a large, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable but not too soft. Place the wrapper on a clean, damp kitchen towel. Spread about 2 tablespoons of hummus in the center of the wrapper, leaving a 1-inch border. Layer the vegetables, herbs, olives, and feta cheese on top of the hummus.

To roll, fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly, similar to making a burrito, until completely sealed. Repeat with remaining wrappers and filling ingredients. Once all rolls are assembled, slice them diagonally and arrange on a serving platter.

When working with rice paper, it's important not to oversoak the wrappers as they can become too sticky and tear easily. Keep your work surface slightly damp but not wet, and have all ingredients prepped and ready before starting to roll. The rolls can be made up to 4 hours in advance and stored in the refrigerator, covered with a slightly damp paper towel to prevent them from drying out.

Sweet and Sour Chicken Rice Paper Bundles

Sweet and Sour Chicken Rice Paper Bundles combine crispy textures with vibrant Asian flavors, transforming the classic sweet and sour chicken into convenient handheld portions. These bundles make perfect appetizers or light meals, featuring tender chicken pieces, colorful vegetables, and a homemade sweet and sour sauce, all wrapped in delicate rice paper.

The beauty of these bundles lies in their versatility and make-ahead potential. While traditional sweet and sour chicken is typically served immediately, these bundles can be prepared in advance and stored in the refrigerator for several hours, making them ideal for entertaining or meal prep.

• 12 rice paper wrappers
• 2 chicken breasts, diced
• 1 red bell pepper, julienned
• 1 cucumber, julienned
• 2 carrots, julienned
• 2 green onions, finely sliced
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Season the diced chicken with salt and pepper, then cook in vegetable oil over medium-high heat until golden brown. In a separate pan, combine rice vinegar, ketchup, pineapple juice, soy sauce, and brown sugar. Mix cornstarch with a little water to create a slurry, then add to the sauce mixture, stirring until thickened. Toss the cooked chicken in half of the sauce, reserving the remainder for dipping.

Dip each rice paper wrapper in warm water for about 5 seconds until pliable. Place on a clean, damp work surface and layer with chicken, bell pepper, cucumber, carrots, and green onions. Fold the bottom up over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.

For best results, keep the rice paper wrappers slightly moist but not too wet when rolling – overwetting will make them tear easily. The bundles can be cut in half diagonally for presentation and should be served within 2 hours of preparation. If storing, wrap each bundle individually in plastic wrap to prevent sticking, and keep the dipping sauce separate until serving time.

Vegan Buffalo Cauliflower Wraps

Vegan Buffalo Cauliflower rice paper wraps combine the satisfying crunch of breaded cauliflower with the spicy kick of buffalo sauce, all wrapped in delicate rice paper. This modern twist on traditional buffalo wings offers a healthier, plant-based alternative that doesn't compromise on flavor or texture.

These wraps are perfect for lunch, dinner, or as party appetizers. The combination of crispy cauliflower, fresh vegetables, and tangy sauce creates a harmonious blend of flavors and textures, while the translucent rice paper adds an elegant touch to the presentation.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 cup plant-based milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buffalo sauce
• 8-10 rice paper wrappers
• 2 cups shredded lettuce
• 1 cup julienned carrots
• 1 cup julienned celery
• Vegan ranch dressing (optional)

Preheat the oven to 425°F (220°C). Mix flour, plant-based milk, garlic powder, onion powder, salt, and pepper in a bowl until smooth. Dip cauliflower florets in the batter and place them on a lined baking sheet. Bake for 20-25 minutes until golden brown, then toss in buffalo sauce and return to the oven for an additional 10 minutes.

Prepare the rice paper wraps by dipping each wrapper in warm water for 5-10 seconds until pliable. Place on a clean, damp surface and layer with lettuce, carrots, celery, and 3-4 buffalo cauliflower pieces. Fold the bottom up over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining ingredients.

For best results, serve these wraps immediately while the cauliflower is still warm and crispy. The rice paper can become sticky if left to sit too long, so consider preparing the cauliflower in advance but assembling the wraps just before serving. Store any leftover cauliflower separately from the vegetables and rice paper wrappers to maintain optimal texture.

Korean BBQ Rice Paper Tacos

Korean BBQ Rice Paper Tacos combine the delicate texture of Vietnamese rice paper with the bold, savory flavors of Korean barbecue. This fusion dish transforms traditional Korean bulgogi into a light, handheld meal that's perfect for casual dining or entertaining guests.

The key to successful Korean BBQ Rice Paper Tacos lies in the balance between the tender marinated meat and the crisp vegetables, all wrapped in softened rice paper that provides a chewy yet delicate vessel. The combination creates a unique dining experience that bridges Asian culinary traditions while offering a fresh take on both tacos and Korean BBQ.

Rice paper wrappers

1 pound thinly sliced beef (sirloin or rib-eye)

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

4 cloves minced garlic

1 tablespoon grated ginger

1 Asian pear, grated

2 cups shredded lettuce

1 cup julienned carrots

1 cup cucumber strips

Fresh cilantro

Sesame seeds

Gochujang sauce for serving

Marinate the beef by combining soy sauce, brown sugar, sesame oil, garlic, ginger, and grated Asian pear in a bowl. Add the sliced beef and let it marinate for at least 1 hour or overnight in the refrigerator. Cook the marinated beef in a hot skillet or grill pan until browned and cooked through, approximately 3-4 minutes per side. Let the meat rest for 5 minutes before slicing into thin strips.

To assemble, dip each rice paper wrapper in warm water for 5-10 seconds until pliable. Place on a clean, damp kitchen towel and layer with lettuce, carrots, cucumber, cooked beef strips, and cilantro. Fold the bottom up over the filling, fold in the sides, and roll tightly to form a taco shape. Sprinkle with sesame seeds and serve with gochujang sauce.

When working with rice paper, keep a bowl of warm water nearby and work quickly as the wrappers can become too soft if left wet for too long. If making these for a party, prepare all ingredients in advance but assemble the tacos just before serving to prevent the rice paper from becoming too chewy or sticky. Store any leftover filling components separately in the refrigerator for up to 3 days.

Apple Cinnamon Dessert Rolls

Apple Cinnamon Dessert Rolls combine the delicate texture of rice paper with the classic comfort of apple pie filling. These light and crispy treats offer a healthier alternative to traditional pastries while maintaining the satisfying sweetness that makes dessert so special.

The beauty of these rolls lies in their simplicity and versatility. Rice paper wrappers, typically used in savory Asian cuisine, transform into delicate vessels for warm, spiced apple filling, creating a unique fusion dessert that's both elegant and easy to prepare.

• 8 rice paper wrappers
• 2 large apples, peeled and diced
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• Powdered sugar for dusting
• Vegetable oil for frying

Melt butter in a medium saucepan over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 8-10 minutes, stirring occasionally, until apples are tender but still hold their shape. Add lemon juice and let the mixture cool completely.

Dip each rice paper wrapper in warm water for 5 seconds until pliable. Place about 2 tablespoons of the apple mixture in the center of each wrapper, fold in the sides, and roll tightly like a spring roll. Heat oil in a large skillet over medium heat and fry the rolls for 2-3 minutes per side until golden and crispy.

For best results, keep rice paper wrappers slightly damp while working with them, but not too wet, as excess moisture can make them tear easily. Allow the apple filling to cool completely before rolling to prevent the wrappers from becoming too soft, and serve the rolls immediately after frying to maintain their crispiness.