Any suggestion on how I can use my ricepaper?

Question

I baught ricepaper, and Im the type of person that likes hot food. Any suggestions?

By hot I mean both either hot as spicey or hot as warm. I prefer warm food to cold food.

Answer 1

Rice Paper-Wrapped Salad Rolls
From The Best of Vietnamese and Thai Cooking, by Mai Pham.

Serves 6 to 8

1/3 pound pork shoulder
12 medium-size raw shrimp with shells
8 (12-inch) round rice papers (keep extra on hand just in case you tear some)
1 small head red leaf lettuce, leaves separated and washed
1/4 pound rice vermicelli, cooked in boiling water 4 to 5 minutes, rinsed, and drained
1 cup bean sprouts
1/2 cup fresh mint leaves
Accompaniments:
1 cup hoisin-peanut sauce (see below) or Vietnamese dipping sauce (see below)
1/4 cup chopped roasted peanuts for garnish
2 tablespoons ground chili paste for garnish
Cook the pork in boiling salted water until just tender, about 30 minutes. Set aside to cool and then slice into 1 x 2-1/2-inch pieces. Cook the shrimp in boiling salted water until just done, about 3 minutes. Shell, devein, and cut in half lengthwise. Refresh in cold water and set aside.
Just before making the rolls, set up a salad roll "station". Fill a large mixing bowl with hot water. If necesary, keep some boiling water on hand to add to the bowl if the temperature drops below 110 degrees. Choose an open area on the counter and arrange the following items in the order used: the rice paper, the hot water, a damp cheesecloth, and a platter holding all the stuffing ingredients.

Working with only 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn it to wet completely, about 10 seconds. Lay the sheet down on the cheesecloth and stretch the sheet slightly to remove any wrinkles. Wet the other rice paper the same way and place it alongside the first.

Line the bottom third of the wet, pliable rice sheet with 3 shrimp halves, cut side up, and top with two slices of pork. Make sure the ingredients are neatly placed in a straight row. Fold a piece of lettuce into a thin rectangle about 5 inches long and place it on top. (You may need to use only half of a leaf.) Next, top with about 1 tablespoon of vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other. Using your second, third, and fourth fingers, press down on the ingredients while you use the other hand to fold over both sides of the rice paper. (Pressing down on the ingredients is particularly important because it tightens the roll.) With fingers still pressing down, use two thumbs to fold the bottom edge over the filling and roll into a cylinder about 1-1/2 inches wide by 5 inches long. Finish making all the remaining rolls.

To serve, cut the rolls into two to four equal pieces and place the cut rolls upright on an appetizer plate. Serve with hoisin-peanut sauce or Vietnamese dipping sauce on the side. Top sauce of choice with chopped peanuts and chili paste. If you like, garnish the rolls with mint or cilantro sprigs.

Hoisin-Peanut Sauce

Makes 2 Cups

1 cup hoisin sauce
1/2 cup water
1/4 cup rice wine vinegar
1/3 cup pureed or finely minced yellow onion
1 tablespoon ground chili paste, or to taste
1 tablespoon chopped roasted peanuts for garnish
Put first four ingredients into a small saucepan and bring to a boil. Reduce heat and let simmer for 5 to 7 minutes. Add a little water if too thick. Set aside to cool. Transfer mixture to a sauce dish and garnish with chili paste and chopped peanuts.

Vietnamese Dipping Sauce

Makes 1-1/2 Cups

2 small cloves garlic, sliced
1 teaspoon ground chili paste
1 fresh Thai bird chili, chopped (optional)
1/4 cup fish sauce
2/3 cup hot water
2 tablespoons fresh lime juice with pulp
1/4 cup sugar
2 tablespoons shredded carrots for garnish
Place garlic, chili paste, and chili in a mortar. With a pestle, pound into a paste. If you do not have a mortar and pestle, finely mince the garlic and chili.
Combine the garlic mixture with the remaining ingredients in a small mixing bowl. Stir until the sugar has dissolved. Ladle sauce into serving bowls and float the carrot slivers on top.

Answer 2

Vietnamese-style Rice Paper Rolls

INGREDIENTS:
1 small cucumber, peeled and julienned
1 small carrot, peel and julienned
1/4 cup mint leaves
3 tablespoons pickled ginger, finely sliced (optional)
40 g baby dou miao or snow pea sprouts
1 bunch chives, cut in 9 cm lengths
10 g enoki mushrooms (the Japanese golden mushroom)
rice paper sheets (8cm X 22cm)
DIPPING SAUCE INGREDIENTS
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 clove garlic, crushed
2 small red chilies, finely sliced
1 tablespoon brown sugar or palm sugar

Prep:
Soften rice paper sheets by soaking in warm water.
When soft and pliable, remove and place on a clean cotton cloth.
Lay a small amount of the filling along the centre top of the rice paper.
Fold one side in towards the centre, then fold the bottom up towards the top.
Roll the wrap over towards the remaining side to make a neat roll.
Repeat the process until the rice paper and filling are used up.
Combine all dipping sauce ingredients into a bowl.
Serve with rice paper rolls.

Answer 3

I have never made this but a friend of mine has, it tastes wonderful!

Lobster and Avocado Summer Roll w/ Mango Coulis
INGREDIENTS
For the Mango Coulis:
1 cup chopped ripe mango
2 tablespoons mirin
2 tablespoons fresh lime juice
1/2 cup olive oil
Kosher salt to taste

For the Summer Rolls:
12 (8 inch) Vietnamese spring roll wrappers (rice paper)
1 pound cooked lobster tails, sliced
1 (1/2 pound) avocado, sliced
3 ounces mizuna or similar type peppery salad green
2 teaspoons chopped fresh mint
6 ounces ocean greens, sea vegetables
1 cup hearts of palm, cut into 1/4-inch sticks
2 ounces enoki mushrooms
Kosher salt and fresh cracked pepper to taste
DIRECTIONS
Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.
To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.

Answer 4

By 'hot' do you mean spicy? Yesterday I made some rice paper rolls. They contained: chopped peanuts, chopped scallions, tofu (battered in a black-bean sauce and fried briefly), rice vermicelli noodles, mint leaves and chopped shitake mushrooms. I also made a dipping sauce containing: soy sauce, rice wine, chopped scallions, chopped ginger, honey, many many chopped green chillies.

The proportions aren't that important. Preparation is simple - moisten your rice paper, layer your ingredients along the center of a sheet or circle, fold over the ends and roll the thing up like a big cigar. Yum!