I got a lot of email/facebook questions about the rice paper I used for the Apple Yumplings. I’m glad you guys are as excited about it as I am! Here’s some more info on finding and using it:
I find my rice paper at a Big Bazaar (our closest thing to Walmart) in the Thai/oriental isle. If you’re in the USA, check Walmart or your local grocery on the asian isle (not the cold section.) They might be called “spring roll wrappers” instead. Be careful not to mistake them for the pastry wrappers in the freezer section that are often made of wheat!
I wish I could run to the store and confirm where to find it there, but someone do the work for me and leave a comment when you find it!
Now that you have the rice paper, what do you do?
It’s a hard circle when you get it. Once you’ve made your filling, immerse an individual sheet of rice paper in water and remove it after only a few seconds.
Now it’s ready to fry or bake!
To fry: heat oil on medium-high until hot. Place the rolls thinner side down, frying for one minute. Flip them over and fry for another 2 minutes. Be careful not to let them touch in the pan because they’re sticky.
You can actually eat rice paper without cooking it for a fresh spring-roll taste. Our family loves ours fried :).
Check out the upcoming recipes for Southwestern Eggrolls and Chimichangas for other ways to use rice paper.