Meishi Vietnamese Gluten Free Rice Paper Sheet | 100g | Edible Rice Square Paper Sheets

With Meishi, Chenab takes you on a journey through the Orient by bringing for you authentic ingredients from Thailand, Vietnam, Japan, Indonesia, Malaysia. With traditional round shaped Vietnamese rice paper sheet Chenab has also launched New ‘Square’ shaped rice paper from Vietnam. Rice paper is the basis for widely known Vietnamese spring rolls. Rice paper used for Vietnamese food is traditionally made from just rice, water, and salt. They are one of the unique aspects of Vietnamese cooking and dining, and food wrapped up in sheaths of translucent rice paper is utterly charming. Aside from looking pretty and holding a bunch of goodies together, they contribute chewy texture and a slight tang to whatever they encase. Basically, rice paper is a thin steamed rice sheet that has been dried. Traditionally, rice paper gets dried on bamboo mats or stretchers of sorts, which explains why they have a woven, rattan like pattern. Our Meishi Edible rice paper is used for making fresh spring rolls (salad rolls) or fried spring rolls. The sheets are individually dipped briefly for a few seconds in warm or cool water to soften, then wrapped around savoury or sweet ingredients. Rice paper is a great way to store rice for a long time and it is convenient too. Right before using, it is rehydrated and softened in warm or hot water. Vietnamese rice paper is a cooked ingredient and once rehydrated, it can be eaten as it is or fried. The sheets are available in round or square shape. This way you can choose the suitable shape yourself and you don’t have to cut anything off! Meishi Square rice papers can be used to create straight edge, neat open ended rolls that are unfried; they may also be used like an eggroll skin to produce closed-end rolls for deep frying. How to cook : Take only as many sheets from the package as you need. When the sheets come into contact with air, they curl up quickly. Dip the sheets one by one in a bowl of hot water for 10 to 40 seconds. They should become soft, but not completely limp. Then fill with ingredients (vegetables, meat, fish,…). Make sure your hands are dry before rolling or folding the rice paper. Wet hands or gloves will stick to the rice paper. After rolling up, begin to wok or fry. To store rice paper, start by wrapping it in food-grade plastic wrap if you’ve already opened the package. Then, place the wrapped rice paper in its original packaging and store it in a cool, dry place. Make sure you use the rice paper before the date specified on the package. How to wrap square rice paper rolls? Wrap like a burrito. Center the filling in the bottom third or center, respectively. Bring the lower edge up over the filling, then fold in the two side flaps, and then roll the entire thing up.