Rice Paper Butterflies Recipes

RICE PAPER BUTTERFLIES

Rice Paper Butterflies image

These edible rice paper butterflies make the perfect decoration for petits fours, a recipe by Karen Porter of Tilly's Cakes.

Provided by Martha Stewart

Categories Almonds

Number Of Ingredients 10

Ingredients

Store-bought marzipan
Black gel food coloring
8 1/2-by-11-inch sheets of rice paper
Butterfly template
Black fine-tip edible marker
Luster dust, in desired colors
Clear piping gel
Clear edible glitter
1/4-inch long floral stamen wires (not edible)
Toothpicks, cut in half

Steps:

Place marzipan in a small bowl. Add a few drops of black food coloring and knead into marzipan until it reaches desired color; cover and set aside.
Place rice paper over butterfly template and trace butterfly design onto rice paper using edible marker. Turn rice paper over and trace design onto opposite side.
Using your fingertip, color one side of the wings with luster dust, then cover with piping gel. Working over parchment paper, crush glitter in your hands and sprinkle over piping gel; shake off and reserve any excess. Let stand until no longer tacky, 30 to 60 minutes. Place a sheet of parchment over wings and weight down with a book, if necessary, to keep rice paper from curling, up to 1 hour. Repeat process with opposite side. Carefully cut out wings; set aside.
Using black marzipan, form a 1/2-inch ball. Roll out into a 1-inch long tube to form the body of the butterfly. Using a small knife, make a small slit, about 1/4-inch long, into each of the long sides of the body. Place one wing into one of the slits and pinch the center of the body to adhere. Repeat process with opposite side. Insert two stamens into one end of the marzipan to form the antennae.
Insert toothpick halves into the bottom side of each butterfly. Let butterflies air-dry overnight. Use to decorate petits fours.

RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS

Rice Paper Rolls with Shrimp and Fresh Herbs image

A quick and simple way to make Thai-style rice paper rolls at home.

Provided by WYERA

Categories Wraps and Rolls Appetizers

Time 1h5m

Yield 12

Number Of Ingredients 14

Ingredients

¼ (8 ounce) package dried rice vermicelli noodles
40 medium (blank)s cooked and peeled shrimp
24 medium (blank)s rice paper sheets
1 medium red bell pepper, julienned
1 medium mango, sliced
1 (8.5 ounce) package Asian slaw mix
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped
1 bunch Thai basil, chopped
3 tablespoons mirin
1 tablespoon tamari
1 tablespoon rice vinegar
¼ teaspoon ground ginger
¼ teaspoon sesame oil

Steps:

Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
Slice shrimp in half lengthwise.
Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g

BAKED CHICKEN AND VEGETABLE RICE PAPER ROLLS

Baked Chicken and Vegetable Rice Paper Rolls image

There are many delicious options for sauce for these rice paper rolls. We used a mixture of VH® plum sauce and vindaloo.

Provided by The Pynns

Categories Egg Rolls

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon vegetable oil, divided
2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cups shredded cooked chicken
1 cup shredded cabbage
1 large carrot, finely shredded
2 tablespoons soy sauce
2 tablespoons dry garlic sauce
½ cup cooked jasmine rice
12 medium (blank)s rice paper sheets

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil and set aside.
Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.
Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.
Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 6.6 g, Cholesterol 35 mg, Fat 5.9 g, Fiber 0.8 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 340.9 mg, Sugar 1.2 g

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