Rice paper rediscovered—delicate, crispy and versatile

What is rice paper?

Originating in Southeast Asia, rice paper plays a central role in Vietnamese cuisine, where it is primarily used to wrap a wide variety of ingredients.

As the name suggests, rice paper consists mainly of rice flour, combined with water, salt and usually tapioca starch for extra elasticity.

The dough is first steamed and rolled out paper-thin, then dried on woven bamboo in its typically round or square shape—this creates the characteristic diamond pattern. The finished rice paper is brittle, translucent, gluten-free, vegan and virtually neutral in taste.

This neutrality makes it the perfect base for a wide range of traditional recipes and creative new dishes, from classic street food to vegan bacon alternatives.

So, let's get started. Preparation is simple—you just need to keep a few basic principles in mind.

How do you prepare rice paper correctly?

Whether you are making summer rolls as a fresh, light option or spring rolls as a crisp, fried version, rice paper is the classic wrapper for fillings. The dry sheets are first soaked to make them pliable. It’s important that all ingredients are prepared and within easy reach, so the paper retains its ideal texture. This is especially important in professional kitchens, keeping things running smoothly and ensuring a clean mise en place.

Rice paper is traditionally used in two main varieties:

• Summer rolls: originally from Vietnam, they come in countless variations. Typical fillings include fine rice noodles, fresh herbs such as mint, coriander or Thai basil, crisp lettuce and prawns or thinly sliced pork. For a meat-free alternative, lightly pan-fry the tofu instead. The result is fresh and light, with balanced flavours, making it ideal for warm days. A quick dip made from Kikkoman Soy Sauce, lime juice and a dash of sesame oil rounds off the flavour.

• Spring rolls: from the same culinary family as summer rolls, but different in preparation. Instead of being served fresh, they are deep-fried until crisp and golden. The filling usually consists of pork, glass noodles, mushrooms, carrots and seasonings such as garlic, pepper and fish sauce. After frying, spring rolls can be glazed with Kikkoman Teriyaki Marinade for a sweet and savoury note.

How long should rice paper be soaked?

When soaking rice paper, less is more. Because the paper is extremely thin, just a few seconds in lukewarm water are enough—it will continue to soften on its own. A shallow plate that’s wide enough to submerge the whole sheet works best. Don’t worry if it still feels slightly firm at first; after a few seconds on the work surface, it will reach the ideal elasticity for rolling.

Rice paper with a twist—recipe ideas

Rice paper is a true all-rounder. Thanks to its neutral flavour and versatile texture, it's ideal for creative, modern interpretations.

• Rice paper tteokbokki: Korean rice cakes are surprisingly easy to recreate using rolled rice paper. Soak several layers, stack them, roll them up, then leave them briefly in hot water until your base is ready. In a spicy sauce made from gochujang, garlic and Kikkoman Soy Sauce, the characteristic sweet-and-spicy flavour comes through beautifully.
• Vegan bacon alternative: rice paper works brilliantly in vegan dishes, too. Rice paper ‘bacon’ is quick to prepare: simply cut dry rice paper into strips and toss them in a marinade of Kikkoman Soy Sauce, maple syrup, smoked salt and paprika powder. Toast briefly in the oven and you’ve got a surprisingly crisp, aromatic bacon alternative—ideal as a topping for bowls or sandwiches.
• Rice paper crisps: a creative snack alternative. Cut dry rice paper into bite-sized pieces and deep-fry in hot oil for a few seconds. They puff up instantly. Lightly season with salt or finish with a dash of Kikkoman Ponzu Lemon for a subtle acidity and freshness.
• Rice paper dumplings: top the soaked paper with a filling of your choice, fold in the edges and shape into small parcels. Then either gently steam or pan-fry in a little oil until golden, depending on the desired texture. Finish with Kikkoman Teriyaki Glaze for a lightly sweet, savoury umami touch.

No rice paper without a dip—the perfect match

Dips are at the heart of every rice paper dish—whether savoury, tangy or slightly sweet. They’re what bring the flavour-neutral wrapper and its filling to life. Here are a few classic ideas that are easy to adapt.

• Peanut dip: creamy and nutty, perfect with summer rolls. Simply mix peanut butter, Kikkoman Soy Sauce, lime juice, garlic and a little chilli. For a creamier result, loosen with coconut milk or a plant-based drink.
• Soy & lime dip: an all-rounder for fresh rolls. Simply combine Kikkoman Soy Sauce, lime juice, rice vinegar, honey and fresh coriander. Perfect for balancing sweetness, acidity and umami.
• Fish sauce dip: for fans of traditional flavours. Fish sauce, rice vinegar, sugar, chilli and garlic—finished with a few drops of Kikkoman Soy Sauce for added depth.
• Sesame dip: ready-made options such as Kikkoman Sesame Sauce work equally well with both fried and fresh variations, adding a pleasant sweet-and-sour, subtly spicy note.

Conclusion

summer rolls. In modern professional kitchens, it stands out for its versatility, efficiency and ease of use.

Whether classically Vietnamese or interpreted in a modern way, the right fillings and dips turn rice paper into a true culinary chameleon.

And with the right Kikkoman sauces—from soy sauce and ponzu to teriyaki—any flavour profile can be intensified as desired. The result is dishes that bring more variety and creativity to the menu.