Top 10 Delicious and Easy-to-Make Rice Paper Recipes at Home

Ingredients:

• 200g green mango
• 200g dried beef
• 100g rice paper
• 6 quail eggs
• 1 bottle of Sa Te sauce
• 50g peanuts
• Fresh herbs: Basil, cilantro
• Seasonings: Sesame oil, vinegar, white sugar
• Tools: Stainless steel pot, non-stick pan, knife, bowl, scissors...

Instructions:

• Step 1: Prepare the ingredients: Cut the rice paper into strips (or squares about 5cm). Peel and thinly slice shallots, fry until golden. Roast the peanuts until brown, peel and crush. Boil quail eggs, soak in water for about 5 minutes, peel, and cut in half. Rinse and peel the green mango, julienne. Clean and dry the fresh herbs.
• Step 2: Prepare the seasoning: Mix 1 teaspoon of sesame oil, 1 teaspoon of vinegar, and 1 teaspoon of sugar in a bowl, stir well.
• Step 3: Mix the rice paper: Place the rice paper, 3 teaspoons of Sa Te sauce, and the prepared seasoning mixture in a bowl, wear gloves and mix well to let the rice paper absorb all the flavors. Add quail eggs, mango, and fresh herbs to the rice paper bowl, continue to mix well.
• Step 4: Presentation and Enjoyment: Once you have completed all the steps to make the Sa Te seasoned rice paper salad, transfer it to a plate, sprinkle with crushed peanuts, fried shallots, and enjoy your delicious creation.

Ingredients:

• 10 pieces of rice paper
• 10 quail eggs
• 5 sausages (35g each)
• 100g green onions
• 50g chopped purple onions
• 50g seasoned shrimp paste
• 1 tablespoon mayonnaise
• 1 teaspoon chili sauce
• 100g butter
• 200ml cooking oil

Instructions:

• Prepare the ingredients: Remove the casing from the sausages and cut them into 4 parts. Trim the roots of the green onions, remove faded leaves, and finely chop the usable part without the stem.
• Roll the rice paper: Place a piece of rice paper on the cutting board, evenly spread a small amount of water to soften it. Use a teaspoon to thinly spread butter on the rice paper, add 1 teaspoon of chopped green onions, 1 teaspoon of seasoned shrimp paste, and crack a quail egg. Gently mix the mixture, then use the back of the teaspoon to evenly spread the mixture on the rice paper. Place 2 pieces of sausage on it, roll it up, and place it on a plate.
• Fry the rice paper: Heat 200ml cooking oil in a pan, and fry each rolled rice paper. Fry for 10 minutes over medium heat, turn continuously to avoid uneven browning. When the rice paper is crispy and evenly golden, turn off the heat, and drain the excess oil.
• Finished product: Fried rolled rice paper, a familiar and easy-to-make snack. When eating, mix 1 tablespoon of mayonnaise and 1 teaspoon of chili sauce for a delightful dip.

Ingredients:

• 100g rice paper
• 10 quail eggs
• 100g dried beef
• 100g dried shrimp
• 1 small green mango
• 1 quince
• Chili, purple onions, Sa Te sauce, green onions, cilantro, Tây Ninh shrimp salt
• Tools: Stainless steel pot, non-stick pan, bowl, spoon...

Instructions:

• Step 1: Prepare the ingredients: Cut the rice paper into strips (or squares about 5cm). Boil the quail eggs until cooked, peel, cut in half. Shred the dried beef into small, bite-sized pieces. Rinse and peel the green mango, julienne. Rinse the quince, cut in half, squeeze out the juice, discard the seeds. Rinse the chili, finely chop. Clean and dry cilantro, set aside. Saute the purple onions in a pan until golden. Roast the peanuts until brown, peel, and crush. Peel and slice the purple onions thinly, fry until golden.
• Step 2: Make sauce and mix the rice paper: Mix 1 teaspoon of Tây Ninh shrimp salt, 1 teaspoon of soy sauce, quince juice in a bowl, stir well for the mixture to dissolve. Add rice paper, green mango, dried beef, dried shrimp, green onion oil, and the mixed liquid to the bowl, mix well to let the rice paper absorb all the flavors.
• Step 3: Presentation and Enjoyment: Once you have completed all the steps to make the Tây Ninh shrimp salt seasoned rice paper salad, scoop it onto a plate, add quail eggs, cilantro, and peanuts on top, then enjoy your creation.

Ingredients:

• Tamarind: 250g (peeled)
• White sugar: 0.5kg
• Tomato sauce: 15g (or chili sauce if you prefer)
• Spicy chili: 15g (adjust to your spice preference)
• Fish sauce: 30g
• Minced garlic: 2 cloves
• Green mango: 200g
• Dried beef: 200g
• Rice paper

Instructions:

• Step 1: Peel the tamarind and place it in a large bowl, add about 1 bowl of water, soak for 25-30 minutes. After soaking, gently squeeze the seeds and flesh of the tamarind, then remove and discard the seeds.
• Step 2: Pour the obtained tamarind water into a large pan, add fish sauce, ground chili, sugar, and heat. Stir well to avoid sticking or clumping at the bottom of the pan. When it starts boiling, reduce the heat and continue stirring until it thickens.
• Step 3: Heat oil in another pan, add minced garlic and a little chili, stir until golden brown. Then pour the tamarind mixture, stir continuously, add a bit of tomato sauce to taste. Simmer on low heat until the mixture thickens, then turn off the heat.
• Step 4: Rinse the sweet green mango, peel and cut it into small strips into a large bowl.
• Step 5: Next, spread out the rice paper, and place each ingredient in order, roll it up. Remember to add some dried beef for extra spicy and chewy flavor. Dip in the tamarind sauce, and you have your rolled rice paper with tamarind sauce ready to enjoy.

Ingredients:

• 100g rice paper
• 70ml cooking oil
• Green onions, purple onions
• Shrimp salt
• Tools: Pan, stainless steel pot, bowl, spoon...

Instructions:

• Step 1: Prepare the ingredients: Clean and chop green onions, place them in a bowl. Peel and clean purple onions, slice thinly. Cut the rice paper into strips (or squares about 5cm).
• Step 2: Sauté onions and make onion fat: Pour 50ml of cooking oil into a pan, heat until boiling, then pour it into the bowl of green onions. Sauté purple onions in the pan until golden and fragrant.
• Step 3: Make mixed rice paper: Combine rice paper with 1 teaspoon of shrimp salt, sautéed onions, and onion fat in a bowl. Mix well to let the rice paper absorb all the flavors.
• Step 4: Presentation and Enjoyment: After completing the steps to make savory onion fat rice paper, place it on a plate, decorate it beautifully, and enjoy your creation.

Ingredients:

• Rice paper 5 pieces
• Seaweed 5 leaves
• Butter 1 tablespoon
• Chopped garlic 2 tablespoons
• Cooking oil 500 ml
• Seasoning powder 1 teaspoon
• Sugar 1 teaspoon

Instructions:

• Prepare seaweed rice paper: Soak rice paper in about 800 ml of filtered water until fully wet and soft. Place a seaweed leaf on a clean surface, then place the soaked rice paper on the seaweed. Set aside for about 2 - 3 hours until the rice paper and seaweed dry, then cut into bite-sized pieces.
• Fry rice paper: Heat 500ml of cooking oil in a pan until hot. Fry the seaweed rice paper pieces in the pan over medium heat for 1 - 2 minutes, constantly turning them to ensure even crispiness. Once the rice paper puffs up and turns golden, remove and drain the excess oil.
• Make garlic butter sauce and complete the dish: Heat 4 tablespoons of the oil used to fry the rice paper in a pan, add 2 tablespoons of chopped garlic and sauté until golden over medium heat for 5 minutes. Remove the golden garlic and set it aside. Heat a pot, melt 1 tablespoon of butter, add 1 teaspoon of seasoning powder, and 1 teaspoon of sugar. Dissolve until the butter boils again, then add the sautéed garlic and mix well. Finally, add the crispy seaweed rice paper and stir for 5 minutes over medium heat. Turn off the heat and transfer to a plate.
• Finished product: Crispy seaweed rice paper rolls with garlic butter sauce, a unique and simple snack. The crispy rice paper, fragrant garlic butter sauce, and the distinctive taste of seaweed create a delightful combination.

Ingredients:

• Rice paper 100g
• Green mango 200g
• Dried chicken and beef 200g
• 2 teaspoons dried shrimp
• 5 quail eggs
• Cilantro
• Seasonings: Soy sauce, vinegar, sugar, satay, kumquat
• Utensils: Stainless steel pot, non-stick pan, bowl, spoon...

Instructions:

• Step 1: Prepare ingredients: Clean and julienne the mango. Cut the rice paper into bite-sized pieces. Boil the quail eggs, peel, and cut in half. Tear the dried chicken and beef into small pieces. Rinse the cilantro, discard damaged leaves, and drain.
• Step 2: Make the sauce: Combine 2 teaspoons of soy sauce, 2 teaspoons of sugar, and 1 teaspoon of vinegar in a bowl, mix well.
• Step 3: Mix the rice paper: Combine rice paper, mango, dried beef, dried chicken, dried shrimp, and the sauce mixture in a bowl, mix well.
• Step 4: Presentation and enjoyment: After completing the steps to make savory dried beef and chicken rice paper salad, transfer to a plate, add quail eggs and cilantro, then enjoy your creation.

Ingredients:

• Rice paper 200g
• Pre-minced pork 200g
• Scallions 200g
• Peanuts 30g
• Star fruit 3 pieces
• Shrimp paste 1 tablespoon
• Fried scallion oil 2 tablespoons
• Dried shrimp 2 tablespoons
• Garlic 2 cloves
• Chili paste 2 tablespoons
• Green mango A little
• Cilantro A little
• Cooking oil 2 tablespoons
• Salt/seasoning A little

Instructions:

Prepare the ingredients:

• Fry and crush the peanuts. Cut and clean the scallions, then finely chop them. Cut the rice paper into bite-sized pieces. Cut the star fruit in half, remove the seeds, and squeeze out the water. Peel and mince the garlic.
• Sauté the minced meat with scallions:
• Heat 2 tablespoons of cooking oil in a pan, add minced garlic and stir until fragrant.
• Once the garlic is golden, turn off the heat, strain to separate the fried garlic.
• Return the garlic-infused oil to the pan, heat it up, then add the minced meat and stir evenly over medium heat until the meat is firm.
• Next, add 1/2 tablespoon of seasoning and a little salt to the pan, continue stirring until the minced meat is cooked.
• After that, add all the chopped scallions to the pan, quickly stir, and then turn off the heat.

Mix the rice paper:

• Place the rice paper in a large bowl, then add the sautéed minced meat and mix well with your hands.
• Next, add 1 tablespoon of shrimp paste, 2 tablespoons of chili paste, star fruit juice, fried garlic, 2 tablespoons of scallion oil, 2 tablespoons of dried shrimp, and crushed peanuts to the bowl, then mix all the ingredients well.

Finish:

• Arrange the rice paper on a plate, add julienned green mango and cilantro on top, decorate it to make it visually appealing, and it's ready to serve.

Ingredients:

• Rice paper 200 g
• Pork fat 400 g
• Sate sauce 2 tablespoons
• Vinegar 2 tablespoons
• Lemongrass, purple onions, minced garlic, shallots 2 tablespoons each
• Chili paste 1 tablespoon
• Spring onions 1 branch
• Sugar, salt a little

Instructions:

Prepare the ingredients:

• Clean the pork fat with salt, let it dry, and cut it into square slices about 2cm each.
• Use scissors to cut the rice paper into long or square strips according to your preference.
• Cut the spring onions into small pieces after washing.

Render the pork fat:

• Heat a pan, add the pork fat, and stir evenly for about 15 minutes until the fat is released and the pork fat is golden. Then turn off the heat.
• Afterward, scoop out the rendered pork fat onto a plate lined with oil-absorbing paper to limit excessive fat intake.

Make the rice paper dressing:

• Heat the pan, add a little cooking oil (you can use the rendered fat from earlier), wait for the oil to heat up, then add 30g of ingredients including lemongrass, garlic, purple onions, and shallots. Sauté until fragrant.
• Next, when you smell the aroma from the mixture, add 35ml of vinegar, sugar, chili paste, and 30ml of water to the pan. Stir well to dissolve the ingredients and create a thick, creamy mixture.

Coat the pork fat with the dressing:

• Add the chopped spring onions and the previously rendered pork fat to the mixture, continue stirring for 3 - 5 minutes until the spices are fully absorbed, then turn off the heat.

Mix the rice paper:

• Place the pre-cut rice paper in a small bowl, then pour the entire pork fat dressing mixture over it and mix well.
• Finally, transfer to a plate and enjoy immediately.

Ingredients:

• Rice paper 20 pieces
• Shrimp paste 120 g
• Minced meat 100 g
• Quail eggs 20 pieces
• Butter 50 g (use Tường An butter)
• Spring onions 3 stalks
• Pate 100 g
• Chili sauce 1 cup
• Black bean sauce 3 tablespoons

Instructions:

Prepare the ingredients:

• Take about 3 cloves of garlic, peel, and mince.
• Peel 1 purple onion, wash it, and cut it into small pieces.
• Wash the spring onions and cut them finely.

Sauté minced meat and make shrimp paste:

• Place a pan on the stove, sauté the purple onions with a little cooking oil, then add the minced meat to stir-fry.
• Season with 1 teaspoon of broth, stir-fry the meat until cooked, then add the spring onions and stir for about 30 seconds before turning off the heat. Take the minced meat out into a bowl and set aside.
• In another pan, sauté minced garlic with a little cooking oil, then add the shrimp paste and quickly stir.
• While stirring, add 2 teaspoons of sugar, half a lime's juice, and 1 teaspoon of chili powder. Keep stirring until the shrimp paste becomes slightly thick. Turn off the heat.

Grill the rice paper:

• Heat a non-stick pan, place the rice paper in the pan, then spread butter and quail eggs evenly on the rice paper.
• Next, add a spoonful of pate, minced meat, shrimp paste, and a little pickled vegetables, chili sauce, and black bean sauce on the rice paper. Spread them evenly.
• After spreading the filling, carefully roll the rice paper and grill evenly until the cake is golden and crispy.

Finished product:

• Grilled rice paper with rich and fragrant shrimp paste, crispy and delicious. Grill each cake, arrange them on a plate, and enjoy.