Put the rice in a large bowl and fill up with plenty of water. Then let the rice soak for 7 hours. The rice is then washed about 3 times until the water runs clear.
Then put 3 cups of rice and 3 cups of water in a blender and chop the whole thing until a milky broth has formed. Then let the mixture stand for another hour and then stir it well. The more liquid it is, the thinner the rice paper will be.
Now you stretch a piece of fabric over a large pot. A simple cotton cloth is best. It is essential to leave a small hole on the edge so that water can be poured in and the steam can escape.
When the water is boiling, put half a ladle of rice milk on the fabric and brush the rice porridge outwards in circular movements. As soon as the mass becomes sticky, cover with a lid and cook for a minute. The rice paper is lifted off the fabric with a very thin spatula or with a chopstick.
Tip: The easiest way to do this is to wet the swab beforehand so that it doesn`t stick.
Now place the rice paper upside down on a baking sheet with baking paper and dry in the oven for about 15 minutes at 150 degrees. If you want, you can add sunflower seeds to the rice milk.
Alternatively, the unroasted rice paper can also be used for spring rolls or you can cut it up and make fresh rice noodles for a soup.
Tip: Always place the rice paper on top, it is less sticky.
Overall, it takes some practice to find the right amount of rice milk and the best technique for moving the rice paper. You should definitely be patient.
The roasted rice paper is traditionally prepared in Hanoi with poppy seeds and eaten as a snack with freshly tapped beer.
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