Rice Papers- Chameleon of the kitchen!!

September 17, 2009 | By Rima Olvera | No Comments »

Rice papers-
(did u see here before the very short clip we made in Bangkok of how they are made??)

In any case they are one of my favourite ingredients-
Not because of their taste, or their starring role-
(In fact, quite the opposite- their role is to stay in the background-
And to make all the things they touch, shine..
Like a great supporting actor…:)

Rima at Pak Khlong Talat (Flower Market), Bangkok

Rice papers can be used for so many things, that are not just traditional..
but for really Avant-Garde uses as well-

hey!!!!! you guys have dirty minds!!!

Keep in mind that there are many kinds-
The kind to use for “fresh” (i.e. not fried) dishes MUST be of the highest grade
(which means the absolutely thinnest and most delicate- These are the ONLY ones you can use to make “Fresh” preparations with them..)
This means- Vietnamese ONLY.

(I mean, if we are talking about dried, packaged versions…)

All the others (Korean and Thai) are simply TOO THICK to be used for these delicate preps!!
If you want to blow someone’s mind- and have the dish be 100% heart-healthy, delicious, and beautiful-
(and please don’t expect a photo here- I hate food photos and even though I can humbly say my food is some of the most beautiful in the world… NO PHOTO!!)
Here’s what you do:

Get hold of some top-grade thin Vietnamese rice papers..(go to any Vietnamese market in SF, NY, etc.. or in Paris, go to:
(WOW!!do NOT miss going here if in Paris!!!)

Tang Frères SA

48, Avenue d’Ivry
75013 Paris, France

01 45 70 80 00‎

01 53 61 16 03‎ – Fax

Dip them briefly in hot water until soft
(it should take 10-15 seconds or so! No more! Maybe less!)
Pat dry on tea-towel-
in the middle put:

fresh mint leaves.
fresh Coriander leaves,
thin-sliced green onions- white and light green parts only!
Fresh poached shrimps, or rare beef, or seared fresh red tuna .

julienne fresh plums or mango.
crushed roasted cashews or peanuts .
Bean-sprouts.
Roll up like a mini-burrito!!

Serve with a light dipping sauce made of:

rice vinegar
soy sauce
fish sauce (best grade Thai only, please!!)
lime juice
sugar
fresh hot green chiles- bird, serrano, or jalapeno preferrably…
minced/grated fresh garlic-do NOT crush in one of those horrible crushers-
it RUINS garlic!!!!
minced coriander leaves

almost ZERO fat!! next to ZERO carbs!!!!! Delicious!!!!
I like to garnish these delicate and lovely rolls with loads of fresh mint and coriander branches, lime halves, and edible flowers…