Rice paper

Description of rice paper

Rice paper represents a thin leaf from the dried-up rice dough of round or square shape. Very thin rice paper made taking into account culinary traditions of China is of the greatest value.

Rice paper is a basis of a set of recipes of preparation of the pancakes with a stuffing which are a traditional dish in Asian cuisine. Owing to the fact that paper has neutral, a little sweetish taste it is perfectly combined practically with any products.

Structure and tastes of rice paper

Rice paper for 90% consists of rice flour. Besides water and salt are its part.

Unlike the rice containing simple carbohydrates, paper contains complex carbohydrates. However, paper from rice is not carried to the products posing a threat for a slim figure as it contain no more than 1% of day norm of carbohydrates.

Also the insignificant amount of B6 vitamin, and from valuable microelements – phosphorus is a part of rice paper.

Though paper from rice has no special nutritional value, it enjoys wide popularity in the Asian countries as a basis for preparation of dishes of bezglyutenovy food that is especially important for allergic persons. Besides, advantage of paper is that in its structure there is practically no fat.

How to use rice paper

It is necessary to handle with rice paper very with care that it did not crumble and did not break off at the edges.

In order that the sheet of rice paper turned into opaque translucent "pancake", it should be lowered for several seconds in hot water then within one minute to sustain on a towel. Add a stuffing to the leaf which became soft and turn like the Russian pancakes.

Pancakes from rice paper are popular in Australia where they as a stuffing traditionally use vegetables with herbs. In America and many other countries of a dish with paper from rice are known as a spring roll.

The homeland of tradition of preparation of spring rolls (Harumaki) is China where this dish is one of the most widespread. Besides, Harumaki treat traditional New Year's dishes, and it received the name because New year in China comes at the beginning of spring. In China there is even a belief that each eaten spring roll brings closer approach of spring, but also drives away troubles and troubles.

For Harumaki's preparation in the center of rice paper stack a lettuce leaf then add rice noodles, carrots, shrimps, omelet strips, a cucumber or any other stuffing to the taste. After filling lateral faces of the sheet of paper should be turned inside an envelope and to curtail roll.

Beaters from rice paper depending on a stuffing give at once or fry in oil, at the same time paper becomes crackling, keeping the form.

In spite of the fact that rice paper leaves a big field for a culinary delicacy, there are some settled traditions. At least five spices have to be a part of a stuffing on a traditional Chinese compounding. Also residents of the Asian countries, as a rule, add to a stuffing various sauces (fish, soy, oyster), wine and juice of a lemon or lime.

So, soy sauce, a fish broth, sugar, dry white wine and a sweet sherry is a part of sauce for preparation of rice pancakes with a salmon. Wasabi, orange, a lime or a lemon, parsley greens, fresh ginger and salt add sweet pepper, a bulb, a garlic glove, paste to a stuffing in addition to fillet of a fresh salmon.

Best of all it is known how to use rice paper, to inhabitants not only China, but also Maldiv, Vietnam, Thailand, the island of Sri Lanka and other Asian countries.

Unlike these countries where love very hot dishes with plentiful amount of spices and spices, in the territory of Europe rice paper is used, as a rule, with other stuffings. From it it is possible to prepare:

• Lazy baklava – a sweet dessert with nuts and honey;
• Pan-fort – traditional Italian sweet with a large number of nuts and dried fruits;
• Rolls with the Beijing cabbage, smoked sausage and sesame;
• Fruit spring rolls with soft cheese, fruit and honey and vanilla sauce;
• Rolls with chicken, champignons and greens.

Appreciate rice paper not only its functionality, but also incredibly appetizing look which is given to a stuffing by almost transparent sheets.

Also rice paper can be used as a low-calorie alternative:

• To lettuce leaves and cabbage which have more expressed taste;
• To the grape leaves having more dense invoice;
• Chain pump (the edible types of lavers which are widely applied to making sushi), similar in the invoice, but having slightly salty taste.

Contraindications

As usually rice paper is eaten in small amounts, special contraindications to use of this product it is not revealed.