How to Make Rice Paper

Reviewed by Traci Morgan-Hoernke

Last Updated: December 19, 2024 Fact Checked

To most people, the word rice paper conjures up the image of wrappers for spring rolls or candy. Edible rice paper is traditionally made with some sort of starch, water, and tapioca or rice flour. Inedible rice paper, made from plant matter instead of rice, is laboriously made in Asia for use in origami, calligraphy, and other paper products. Although manufacturing has made rice paper easier to find in markets around the world, you can still create it at home without much effort. Simply mix flour, starch, and water, spread it over plastic wrap, and heat it in the microwave.

Ingredients

1 tbsp rice flour (Joshinko)
1 tbsp potato starch (Katakuriko)
1 ½ tbsp water
A pinch of salt

Part 1

Part 1 of 3:

Forming Paper Paste

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Place the rice flour, potato starch, water, and salt in a bowl. Whisk them together until they become glue-like paste.^{[1]
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Choose a large, microwavable plate and plastic wrap. Stretch the plastic wrap across the top of the plate until the plastic wrap is tight over the plate.^{[2]
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Pour the mixture on the plastic wrap. Tip the bowl over so the mixture rests on the plastic wrap. As long as the wrapping is tight, the rice paper paste will sit upon it. Tilt the plate so that the paste spreads into a smooth, even coating about seven inches (17.78 cm) across.^{[3]
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- A spoon can be used to help spread the paper paste.

Part 2

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Solidifying the Rice Paper

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Place the entire plate and wrapping in a microwave. Heat the paste on a high heat setting for 45 seconds. The amount of time you need may vary depending on your microwave, but this approximates to 40-50 seconds for a 500 W microwave.
Undo the plastic wrapping from the plate, leaving the wrap itself intact with the rice paper on it. You may instead hold the plate upside down, but the plate will be hot and wearing oven mitts can make removing the rice paper too difficult.
Attempt to lift up the edges of the rice paper. As the paper cools, the edges may lift a little by themselves. Move slowly, continuing to lift one edge of the paper even if it starts to tear. Flip the rice paper upside down before you add filling.

Part 3

Part 3 of 3:

Using and Storing Rice Paper

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1
Wrap filling in the rice paper. To make a spring roll, place your choice of fillings, including raw vegetables, tofu, pork, and chicken, on the bottom third of the paper. Place the bottom of the rice paper over the filling, then continue to wrap the roll upwards as you keep the filling tight inside the paper.^{[4]
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- Fried spring rolls can be made by dropping the rolls into boiling oil until golden brown.
Place the rice paper in an airtight container in the refrigerator. Once they are made and exposed to the air, they will absorb moisture. Store paper that will be used soon, such as premade spring rolls, by wrapping them in a damp towel and then plastic wrap before refrigeration to keep them soft.^{[5]
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When fresh rice paper has been sealed properly and refrigerated, it can last a few days. Refrigeration will cause the paper to harden, so before using leftover rice paper, dip it in lukewarm water and let it set on a plate. Paper that doesn’t soften to your liking can be thrown out or chopped up into noodles.^{[6]
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Expert Q&A

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Question

Can I use brown rice as a gluten-free option?

Traci Morgan-Hoernke
Gluten-Free Baking Specialist
Traci Morgan-Hoernke is a Gluten-Free Baking Specialist based in Milwaukee, WI. She is the owner of MOR Foods, LLC, a Bakery in Milwaukee dedicated to providing delicious Gluten-Free treats. She was inspired to start the bakery after spending years navigating her own son’s food allergies and subsequently built a business based on catering to those with food sensitivities.

Traci Morgan-Hoernke

Gluten-Free Baking Specialist

Expert Answer

To use brown rice flour for rice paper, start by preparing a batter consisting of brown rice flour and water. Mix the two ingredients until you achieve a smooth, lump-free consistency. Heat a non-stick pan or a specialized rice paper pan, then pour a thin layer of the batter onto the hot surface, spreading it evenly to create a thin layer. Cook until the edges begin to lift and the rice paper easily peels off. Use this homemade brown rice paper for wrapping spring rolls or other dishes, incorporating a gluten-free alternative to traditional rice paper.

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