raw rice paper

[SamuelWilson]

Any thoughts on raw rice paper (it is clear and paper thin and used as a wrap). I would like to make a raw version with brown rice if it is even possible. I took the picture you see below with my Treo Smartphone 650 while in the grocery store.

[Punky]

A lot of raw chefs use very thin slices of cucumber to
imitate the asian fresh spring rolls with rice paper wrappers.
They are good too,
but do not taste quite the same. I am 1/2 Vietnamese and
my mom makes the real thing all the time (so I'm a good judge ;)
...love them.

[SamuelWilson]

The problem is getting a cut like I want punky. Even with my spiral slicer, I can't get a big square sheet like I want. I will keep brainstorming.

[Punky]

The problem is getting a cut like I want punky. Even with my spiral slicer, I can't get a big square sheet like I want. I will keep brainstorming.

there's no way to cut a big sheet like actual rice paper from cucumbers.
I think they cut it lengthwise and improvise by wrapping it a certain way.
I'm checking a uncookbook now for notes. Also in my "Raw Foods Real World"
book, they had some crepes made out of young coconut meat
that they blended and put in the dehydrator. I was surprise at how cool
they looked in the pic. That might actually work and just don't add sweetener
to it. I will look it up and get back to you. On my way out the door to pick up my son from school.

[Sasha1200]

hey samuelwilson,

a similar discussion on rice paper occured on the board a few weeks ago. just do a search under rice paper and i believe it's under "i want to be a better wrapper" here was the suggestion...and hey punky i'm vietnamese also =)


Here's one you can try:

Spring Roll Wraps
by Elaina Love - taken from "The Complete Book of Raw Food"
================

4 large carrots
2 avocados, skinned and pitted
1 tsp. celtic sea salt
1 TBS. lemon juice
1 1/2 c. flax meal (1 cup of whole seeds before grinding)

Blend carrots w/ 1 cup of water until smooth. Add avocados and salt and blend 'til smooth.

Pour into mixing bowl. Add flax meal and mix by hand.

Place 1 1/4 cups of the batter on teflex sheet (or fruit roll tray, parchment paper, etc.) and spread thinly and evenly.

Score the tray of batter into 4 strips in one direction and 2 sections in the other direction.

Dehydrate at 105 degrees for 1 to 2 hours.

Flip wraps over and remove teflex sheet. Continue to dehydrate until wraps are still moist but dry enough to store. Store in ziploc bag at room temp. for up to a week, or in fridge for months.

Tip: If wraps seem too dry when you take out of dehydrator, place them in a ziploc bag with a moist, unbleached paper towel and seal it. Leave bag in a warm place and the wraps will be soft within 20 minutes.
__________________

[Sasha1200]

hear's the thread...
http://www.rawfoodtalk.com/forum/showthread.php?t=7289&highlight=rice+paper

[rawpriestess]

YES, you can cut a cucumber in a huge big sheet, you just peel and cut it like they cut logs for plywood. around and around in one big long curl.

It takes a steady hand, and a big long very sharp knife, but I've done it and it can be done with any type of veggie.

Also, you can use brown rice sprouted, then dehydrated then powdered, then mixed with water, then rolled with more rice flour to make a thin wrapper, you can dehydrate if you like.

you make the rice paper, like any other kind of wrapper, like nori.

[SamuelWilson]

rawpriestess, great, I would like for you to upload a picture of it next time you cut a big piece. Thanks.

[Secret Heart]

I will also post a photo trying it with the mandolin too...I wonder if zucchini would work too for the wraps.

[Punky]

Here's one you can try:

Spring Roll Wraps
by Elaina Love - taken from "The Complete Book of Raw Food"
================


Thanks Sasha for the recipe and thread! I'll have to try this sometime!!!

[Punky]

Hey SamuelW,
I looked it up in my "Raw Food Real World" uncookbook
and they had a recipe for "Summer Rolls with Green Papaya".
Here's what they said about how they make the sheets:

"Our summer rolls are made with daikon radish sheets instead of rice paper,
and they carry a fresh, satisfying crunch. At the restaurant, we use a very
cool Japanese tool called a "sheeter" to make these wide sheets.
They will hold any tubular vegetables lengthwise and cut very thin sheets with a long blade, but are a bit expensive and have many little, easy-to-lose pieces. Since most people probably don't have one of these kicking around in the back of the cupboard, you can arrange sheets by overlapping slices
of daikon or cucumber, cut thinly on a mandoline."


A lot of other great ideas on this thread. Let us know what you try
and take some pics of your creations :)

I will attempt to make the coconut crepe wrappers into a spring roll wrapper
and let you know how they turn out. It should be interesting.
The recipe calls for young coconut meat, chopped apple, water, ground
flaxseed, agave, cinnamon & sea salt. I'm going to take out the sweet stuff
and see if they work for spring rolls. they are blended than spread out on the dehydrator. Probably similar to the recipe Sasha gave in consistancy it sounds like (in my mind anyways).
Good Luck!

[Sweet lips]

Punky,

I have that book as well and made the ice cream which caused an uproar in my home - :D I didn't make enough! I am looking for the sheeter now, because I do miss the rice paper wraps

[Punky]

Punky,

I have that book as well and made the ice cream which caused an uproar in my home - :D I didn't make enough! I am looking for the sheeter now, because I do miss the rice paper wraps

Hey Sweet Lips!
which ice cream did you make? I will definately have to try that one.
My boys have requested more treats mom, LOL.
Let me know if you find a "sheeter" and how much they are!
I am curious. Like I need more kitchen gizmo's...but it would be cool.
My guess would be Sur La Table or Williams Sonama, or more commercial
kitchen supple stores perhaps.

[SamuelWilson]

I need to order the japanese tool called a "sheeter"

[Punky]

Here's one:




http://www.jbprince.com/index.asp?PageAction=VIEWPROD&ProdID=3142

[rawpriestess]

Samuel Wilson, See the sheeter, you really don't need one, just hold the chef's knife steady as you turn the veggie, a long cylindrical veggie is all important, you don't want any bumps or dips in it or you will have thick or thin spots in your sheet.

you can allso simply make a wrap by mixing veggie paste with liquid and dehydrating too, I've seen samosa's make this way with coconut sheets, really nice looking.

And for the price of this machine, I'll just use my knife.

[RawTruth]

I met a woman from New York in Au Lac recently. She and her boyfriend (both raw, of course) had been experimenting with making raw rice paper for wraps. She said she'd had great success blending young Thai coconut meat and a little of the coconut water (no seasoning at all since the rice paper has none). She then spread it really thin on the teflex dehydrator sheet and dehydrated it until it was solid and wrap-able.

She said they were so excited because they turned out so well. They do kinda dissolve fast though, so you need to wrap and eat, not wrap in advance.

I haven't tried this yet, but will soon.

Have fun!! And please report your experience.

[Punky]

RP & Raw Truth, your comments
just reminded me of a Samosa recipe in the same cookbook I got the crepe
wrapper recipe from. I had totally forgot it was in there!
They have a Samosa's recipe and the wrapper
is made from young coconut, coconut water, cayenne and a little sea salt.
On the next page they have another recipe with a pancake wrapper made similar with coconut meat, water, yellow squash,
flaxseeds and some more spices.
So from the pictures, it looks very similar to a rice paper wrapper, just
more opaque. I will play around with it and see what I come up with for some
spring rolls. I have a bunch of young coconuts in the frig.
I think i will try one batch like you suggested Raw Truth, and another
one with the flax seeds added in. I would post the samosa wrap recipe on this
thread, but wasn't sure if it's appropriate to post recipes from someone's cookbook on a public thread?!?!? I can PM it if someone wants it.

If one can afford the sheeter and would get lots of use
out of it, that would be cool.
But for me, I think my husband would have a heart attack
if I bought anymore kitchen
equipment at that price - LOL...esp. since we are saving up to remodel the whole kitchen for "me". I have a japenase V slicer if I want to make
veggie wrappers for the time being.
Just not as pretty as a whole sheet. I might try your suggestion
RP; not sure I have the patience for it though.
That would take some practice on my part.

[blessed]

Hi Punky,
The recipes you mentioned sound perfect. I refuse to use the wraps in the store anymore even though they say they are sprouted.
Could you please print the two you mentioned or if not here how do I pm you to get the recipes?
I am trying to stay 100% raw and they would be very helpful.
Thank you.

Ann :cool:

[Punky]

Hi Punky,
The recipes you mentioned sound perfect. I refuse to use the wraps in the store anymore even though they say they are sprouted.
Could you please print the two you mentioned or if not here how do I pm you to get the recipes?
I am trying to stay 100% raw and they would be very helpful.
Thank you.

Ann :cool:

Hey Ann,
I would be happy to PM them to you sometime today.
I will just type out the wrapper part of the recipes and not the fillings.
You can adjust seasonings to your likings.

Moderators--can I put the recipe for the wrappers on this thread (giving credit of course);
or would it be better to PM the recipe to people who want it???

[Punky]

I decided to just post the recipes on this thread:

taken from "Raw Food Real World"
by Matthew Kenney and Sarma Melngailis

From the recipe: Cauliflower Samosas p. 206

For the samosa wraps:

2 cups young coconut meat
1 1/2 c. coconut water (or more)
1/2 teaspoon cayenne
1/2 tsp. sea salt

In a Vita-Mix or high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula,
spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate
at 115 F for 2-4 hours, or until the surface is dry. Carefully flip over
and peel away the Teflex sheets. Dehydrate further on the screen only,
just to dry the underside, 15 to 30 minutes longer.
The wraps should be very thin, almost transparent, and very pliable.

Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.

[Punky]

Here's another...this one reminds me more of the chinese wrappers used for
something like Moo Shoo Pork. The type of flax is not specified in the recipe,
but by the photo of the dish, I would highly recommend the golden flax
for aesthetics. They also did not specify "young" coconut in the recipe,
but I assume that is what is meant, since the previous recipe specifies
young coconut. They have a lot of recipes in the book using young coconuts,
and even have photos showing how to open them.



taken from "Raw Food Real World"
by Matthew Kenney and Sarma Melngailis

page 209
from recipe: Japanese Eggplant-Filled Scallion Pancake
with black bean sauce and plum hoisin

For the pancakes:

4 cups coconut meat
1 1/3 cups diced yellow squash
1 c. filtered water
1 c. flaxseeds, finely ground (about 1 1/3 c. ground)
1/2 c. thinly sliced scallion, white and 1inch green
2 to 3 teaspoons salt
2 Thai chilies, minced
1/4c. sesame oil

In a Vita-Mix or high-speed blender, blend the coconut meat with the yellow
squash, adding water 1/4 c. at a time as needed to make it smooth. You
may need to use the tamper (the large, black, baton-like thing that comes
with your Vita-Mix) to push the squash and coconut into the blades.
The resulting mixture should be thick, like a custard.

Transfer the coconut mixture to a large bowl and add the flaxseeds, scallions,
and salt. Mix it very thoroughly with a spatula or large spoon.

Divide the batter between three 14-inch Teflex-lined dehydrator trays.
Using an offset spatula, spread to about 1/6 inch thickness and sprinkle
with the minced Thai chilies. Dehydrate at 115 F for 6 to 8 hours or overnight.
Flip them over and peel away the Teflex. Continue dehydrating on the screens
only for another hour or two, until the underside is just dry and the pancake is still pliable.

Slide the pancake sheet onto a cutting surface and brush with sesame oil.
Using a circle cutter (or you can trace around a small plate with a sharp
knife), cut circles about 4 inches in diameter. You should get 6 round
pancakes per tray, for a total of 18 pancakes.

[blessed]

:D
Thanks Punky,
I use to use the wraps from the store but I stopped and I wanted very much to find a raw substitute and now thanks to you I have some.
Thank you so much, I will try them tonight.

Ann :p