4 Easy Rice Paper Recipes - Aaron and Claire (2024)

Let me guess! You probably bought rice paper to cook something delicious, but it doesn’t really appeal to you as you were in the supermarket, so it’s covered with dust, right?If this is you, you’ve come to the right place. Today, I will show you 4 Ways to Enjoy RICE PAPER. Hopefully, they are enough to use all of your rice paper. Alright, are you guys ready? Let’s get started!



  • Rice paper
  • High-heat oil (such as canola, avocado, vegetable, etc.), for frying


  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tbsp paprika powder (or cayenne pepper)
  • 1 tbsp Kraft grated Parmesan
  • 1/2 tbsp parsley flakes


1. Cut some rice paper into quarters. Set aside.

2. In a large mixing bowl, whisk together the sugar, salt, paprika powder, Parmesan, and parsley flakes.

3. Pour some cooking oil until it covers the entire bottom of a pan. Once preheated, drop a piece of rice paper one by one. If it puffs in 2-3 seconds, set it aside on a sheet of paper towel. Repeat with the remaining rice paper.

4. Put the drained rice paper into the mixing bowl. Cover and shake it. Enjoy~!

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  • 1-2 green onions
  • 5 shallots (or onion, garlic)
  • 2 slice ham (or sausage)
  • Neutral-tasting oil
  • Rice paper
  • 1 small egg (or 2 quail eggs), divided
  • Laughing cow cheese
  • Kewpie mayo
  • Chili sauce


1. Thinly slice the green onions and shallots. Cut ham (or sausage) into long strips.

2. Add some oil into a pan. When the oil is cold, add the sliced shallots and fry until crispy golden brown. Drain them on a paper towel.

3. In a large nonstick pan, place 1 sheet of rice paper. Sprinkle with some sliced green onions. Turn on the heat to low heat. Add 1/2 of the egg. Using the back of your spoon, spread that out.

4. Add some cheese and spread it out evenly. Add some sliced ham along with some fried shallots. Drizzle with some mayonnaise and chili sauce. Enjoy~!

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  • Rice vermicelli noodles
  • Frozen shrimp
  • Lettuce
  • Mung bean sprouts
  • Rice paper
  • Fresh mint
  • Lime wedges, to serve

Peanut Sauce:

  • 1 tbsp peanut butter
  • 2 tbsp Hoisin sauce
  • 1 tbsp lime juice (or white vinegar)
  • 1 clove minced garlic (or garlic powder)
  • 1/2 tbsp Sambal (or Sriracha)
  • 1.5 tbsp water

Nuoc Cham Sauce:

  • 1.5 tbsp fish sauce
  • 1 tbsp white vinegar
  • 1.5 tbsp lime juice
  • 1 tbsp sugar
  • 1/2 finely chopped chili
  • 1 clove minced garlic


1. Soak the noodles in hot water for 5-6 minutes. Rinse under cold water and pat dry with paper towels. Set aside.

2. Make 2 types of dipping sauce.

3. Bring a pot of water to a boil. Blanch some shrimp in boiling water. Put them in some cold water and slice in half.

4. Place a lettuce leaf on a cutting board. Add some mung bean sprouts and noodles. Just roll it all the way up and repeat the process.

5. Take 1 sheet of rice paper. Dip it in some warm water for 2-3 seconds. Place it on your cutting board. On top of that, put the lettuce wrap and some sliced shrimp. Add some fresh mint.

6. Fold the sides over. Roll it all the way up to the lettuce wrap. Once you tightly wrap it, you can move to the shrimp and the rest of it. Nicely arrange it on a serving plate and enjoy it with the dipping sauce.

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  • 7 oz (200g) thinly sliced beef (beef for bulgogi, shabu shabu, or sukiyaki)
  • 1-2 green onions
  • 1 mild red chili (optional), for color
  • 1/2 carrot
  • Rice paper
  • 1 tbsp sugar (optional)
  • Neutral-tasting oil

Bulgogi Marinade:


1. Cut the beef into bite-sized pieces. Put it in a mixing bowl. (If you can’t get thinly sliced beef at your local Asian market, just take a regular steak and freeze for 20-30 minutes. Then, slice it against the grain.)

2. To the mixing bowl, add the soy sauce, oyster sauce, sugar, mirin, garlic, sesame oil, and black pepper to taste. Massage it gently. Cover and marinate in the fridge for 30 minutes.

3. Thinly slice the green onions and red chili (if using). Cut the carrot into thin matchsticks.

4. Prepare some warm water to soften your rice paper. Optionally, add the sugar (1 tbsp) and give it a stir.

5. Dunk the rice paper into warm water and lay it down on a cutting board. Add the chili peppers (if using) followed by the carrot, green onion, and marinated beef. Fold it tightly so that air doesn’t get into it. Make it flat. Repeat the process with the remaining beef.

6. In a nonstick pan, heat the oil (1 tbsp) over medium-low heat. Add your bulgogi rolls. (Don’t overcrowd the pan so that they don’t stick together.)

7. Once the beef is cooked through, remove from the pan. Serve it with a bowl of hot rice. Enjoy~!

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  • Rice Paper Tteobokki (Spicy Korean Rice Cakes)
  • Egg Fried Rice (5 minutes ONLY!)
  • Ground Beef Bulgogi Rice Bowl

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4 Easy Rice Paper Recipes - Aaron and Claire (2024)
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