Crunchy Rice Paper Wraps

I had the same experience as Marguerite De Valois

Super tasty and easy to make!

Sympathique, mais très gras, et assez long à cuire. A garder pour des occasions spéciales. Sans gluten 😊

Tastes delicious but the prep/cooking, putting together the rolls took a little too long for my family. We didn't pay attention to the prep time before starting this one..

Wow incredible!! So flavourful and fun to make ✨

Absolutely delicious!!! Highly recommend. The double wrapping is inspired. We made a dipping sauce mixing soy sauce, sweet chili, rice wine vinegar, sriracha, sesame oil, and maple syrup. It was the perfect compliment!

PUL Team - June 6, 2024, 5:01 p.m.

So happy to you enjoyed the wraps with the dipping sauce, Freya 🙌

Didn’t have any mushroom stir fry sauce at home so I used a little bit of Hoisin sauce instead, it worked great! Delicious!

These were soooo delicious, even though I didn't bother frying the tofu! I just sliced it and put it in the wraps raw. Served alongside some cucumber salad

they were banging

Perfect!

Hi , about to try this recipe today , do you have any quick tips for an air fryer version?

PUL Team - Feb. 26, 2024, 5:06 a.m.

Hey Apoorva, we haven't tested it out, but we'd recommend lightly spraying or brushing the assembled wraps with oil to promote crispiness, then air fry at 350°F (175°C) for about 5-7 minutes, flipping halfway through. Keep an eye on them to prevent burning, as cooking times may vary based on the air fryer model. Let us know how it goes if you test it out 🙂

Made these crunchy rice paper wraps, starting with little confidence, and finished strong! Swapped several veggies for things we needed to eat up in the fridge and created a simple soy sauce based sauce. The contrast of extremely crunchy outside and gooey inner rice paper wrap is tremendous! No issues with our wraps falling apart with a well drained piece of rice paper (let all the water drip off) and ensure generous knuckle or more of hot hot oil! So fun and fusion! Rice paper chimichanga!

PUL Team - Feb. 20, 2024, 6:37 p.m.

Hey Courtney, your rice paper wraps sound delightful! How fantastic that you adapted the recipe with veggies on hand and a soy sauce-based sauce. Enjoy 😃

Rebecca - June 21, 2024, 3:46 a.m.

Courtney, congratulations on finishing strong! I’m new to cooking and your review is inspiring me, now I’m excited to try a new delicious dish

Sooo good, I did the extra layer of rice paper, they came out great.

This was perfect

Amazing! First time I’m trying tofu and it’s better than I thought. Definitely will make this again 😋

PUL Team - Feb. 4, 2024, 4:01 a.m.

Aww we're so thrilled to hear, Liv! You may enjoy our tofu nuggets for another tofu recipe in case you're looking for another one: https://www.pickuplimes.com/r… ☺️

Worked great . I used Dragon spring roll wrappers which were 60% rice flour 40% tapioca. Dipped in and out of water fast and ‘painted’ all over with my finger. Double wrapped.Minimum oil (few sprays of sunflower oil). Replaced mushroom stir fry sauce with sriracha thick sauce

PUL Team - Jan. 28, 2024, 9:30 p.m.

Thanks a bunch for sharing your experience with the wraps, Louise! We're so glad they're being enjoyed 😊

Super good est crispy! Love it and will do it again!!

Accidentally used spring roll paper, they all burst lol. Welp, don’t do what I did!

I also made my sauce be a mixture of tamari, fish sauce, sweet chili sauce, sriracha, and it was amazing!

PUL Team - Jan. 9, 2024, 10:13 p.m.

Hey Yuliya, thanks for taking the time to share your experience with the wraps! Despite the bursting, we hope it was still tasty! The rice paper wraps we mean are the round ones that are used for fresh spring rolls. 🤗

this has easily become one of my favourite recipes 😋 the dumplings are so easy to make and come together in very little time, the frying worked super well (none of them burst!!!) Thank you for yet another incredible recipe 🤍

PUL Team - Jan. 9, 2024, 7:39 a.m.

Yayy we're so happy that the recipe was enjoyed, Clara, thank you! 😊

How to prevent the rice paper from sticking to the pan! I used copious amounts of oil, waited until it was properly hot (wood spoon bubbled and crackled when pressed into the 1/2cm layer of oil in the pan) and the rice paper rolls were double wrapped. The rice paper stuck to the pan and all of them fell apart! I've seen it done, I'm just missing something when I try to do it myself.
In a new pan I tried some with just a light spray of oil instead and they stuck too, even worse than the first lot. I'm sad. What have I done wrong? I'm using rice bran oil, it's what my Fillo hubby uses for everything.

PUL Team - Jan. 4, 2024, 11:17 p.m.

Hey Dian, aw we feel your frustration! Thanks for your patience with the recipe 🙌

To prevent rice paper from sticking, be sure to use a non-stick pan or a well-seasoned cast-iron skillet. It also can help to dip the rice paper only briefly in water in steps 4 & 7. If we dip it in too much water, the sheet can become overly soft and fragile, making it challenging to handle and prone to sticking. We hope this helps for now!

Dian - Jan. 5, 2024, 11:04 p.m.

Ahh! Mine were wet through as I couldn't fold them into the envelope without wetting them through, as they simply cracked instead. I'm in Australia, so I'm probably using different brand/source of rice paper to begin with - it did seem to take a lot of water to get the sheets pliable 🙈
I'll keep playing, and try the seasoned cast iron pan instead of the enamel cast iron.
Thank you, I'll update if/when there's success.
I just know I'll love this when I get it working.

Yuliya N - Jan. 9, 2024, 3:34 a.m.

Dian, your experience sounds like mine! Did you use spring roll skin instead? It’s made of tapioca flour. I ended up double wrapping, brushing on a little olive oil, and air frying them (flipping halfway through). This worked better than frying.