Wet a rice paper and let dry for 10 seconds on flat plate or baking tray.
Place
the wet rice paper onto a hard surface.
Start by
wetting the rice paper and place it on your work space.
Not exact matches
The trick with the brown
rice paper is to not let it get too
wet or it will start to fall apart.
Dip the
rice paper in the water for just a few seconds, you want it
wet and pliable but not soaking.
Here are some things I learned: 1) Soaking two
rice paper pieces together didn't work for me — a middle section was inevitably not
wet and I got air bubbles in my bacon as a result.
Place the
rice on a piece of parchment
paper,
wet your hands and shape the
rice into the shape of a pizza or if you're feeling adventurous you can form it into a rectangle, or square even, just make sure the crust isn't to thin and the edges a little thicker.
To make each roll, simply
wet a sheet of
rice paper with warm water and lay it on a flat working surface, like a cutting board.
I made some raw spring rolls (the
rice paper wet with water kind) filled with shredded cabbage, carrot, parsnip, chopped cilantro, tamari, lemon, and ginger juice, and my husband had the WORST gas the next day (I had some too, but it was milder)... that was the only thing we could think of and we're afraid of raw cabbage now, unless it's fermented as in sauerkraut!
Have all your filling ingredients prepped and ready to go in one easy place because you will need to work fairly quickly with the
rice paper once they are
wet.
Although blotting with
rice paper between layers erased the brushwork, he drew into the
wet washes with oil pastels, making delicately deliberate marks that at first read as residue from the washes.