In large supermarkets and hypermarkets they are now frequently found in the corner of oriental specialties. They are round rice sheets for Vietnamese rolls, which are used for Vietnamese spring rolls, but which can actually be used to prepare many delicious and light recipes. Generally those that are more easily found are round but there are also squares.

And they are not actually good for the typical spring rolls of Chinese cuisine, so to speak the fried ones we all know.
This is because the rice sheets for Vietnamese rolls have a consistency that remains moist and an always milky appearance, while to prepare the spring rolls as you eat them at the Chinese restaurant I recommend using the phyllo dough or the original recipe you find here instead. 

In fact, Vietnamese rolls are made without cooking, the recipe is this here.
There are also versions of Japanese (yakitori) and Thai rolls that always use rice sheets.

However, with the rice sheets for rolls we can also make 6 easy, light and tasty recipes if we are on a diet.
These are alternative recipes, not all oriental, which can replace the classic but more caloric recipes of certain dishes.
Try and see.

6 LIGHT RECIPES WITH RICE SHEETS FOR ROLLS

1. Sofficini baked with rice sheets.

   If you want to prepare the sofficini in the oven quickly and quickly, use the rice sheets, egg white and breadcrumbs.
   The filling must not be liquid: turkey breast and cheese, ricotta and spinach, ricotta and cooked ham are fine. Do not use mozzarella (if anything, provola or EATLEAN aged light cheese )

   

   In this case, wet the sheets until they are soft and malleable. Put them on a plate, place your filling in the center, make half-moons, crush the filling through the pastry to make it uniform over the whole crescent.
   Pass the sofficini in beaten egg white and breadcrumbs.
   Place them on a freshly oiled oven tray (use paper as a pad to avoid adding too much oil and rub the pan with oil-moistened paper) and cook at 200 ° for about 15-20 minutes. You can also prepare them in advance not cooked but breaded and keep them in the fridge covered with cling film for 4-5 hours.

2. Apple mini strudel with rice paper.
   

   Cut an apple into small cubes, add a spoonful of raisins previously soaked and well squeezed, a level spoonful of breadcrumbs or buckwheat flour, a teaspoon of sugar and cinnamon, a little lemon juice. Once this filling has been made, moisten the rice paper sheets and place a generous spoonful of filling on each sheet. Close the sheet first for the width direction and then roll it up to obtain rolls. Brush the edges with a little egg white and place your rolls on a lightly greased baking sheet.

   Bake them in the oven at 180 degrees for about 25-30 minutes, until each roll appears dry and just golden at the edges . Let them cool completely and sprinkle them with vanilla icing sugar before serving. Instead of the apple filling, you can use pears or even a non-fruit filling, such as a spoonful of custard or chocolate cream roll.

3. Sashimi rolls with rice sheets.
   

   If you are unfamiliar with nori seaweed or don’t want to use seaweed to make sushi, you can use rice sheets and make sashimi rolls. In this case, about 3-4 small rolls will come for each sheet. The process is very simple compared to maki. On each sheet of wet rice, place your fish, thin cucumber sticks or avocado. Or just some vegetables. Make the rolls well adherent to the filling, rolling the rice sheet on itself. With a Japanese sushi knife, remove the excess ends of your roll. Cut the rest of the roll into 4 equal parts and you will have your rolls. Here is the video.

4. Easy crepe with rice sheets.

   A quick and easy crepe without beating the eggs?
   Place a sheet of moistened rice in a hot, oiled non-stick pan held over low / medium heat.
   Place a spoonful of raw or cooked vegetables such as Chinese cabbage, rocket, spring onions, spinach leaves. You can add a slice of ham or bresaola. Finally, open an egg in the center.

   Cook the egg by breaking it just so that it covers the whole sheet of rice, as long as the egg hardens and with a spatula fold the rice sheet in two, lifting one half and obtaining a crescent. Et voila, your crepe is ready. If you want it even lighter, just use an egg white.

   You can also make it in a sweet version, with just egg white, placing two tablespoons of egg white previously beaten with a pinch of salt and a little stevia in the center of the rice sheet on the hot pan. Make sure to spread the egg white on the sheet, place a teaspoon of hazelnut cream (teaspoon, not spoon!) Or custard in the center, close the sheet in two, and here is the crepe again.

5. Very easy grilled ravioli.

   Do you want to make grilled ravioli but you don’t want to make the dough, roll it out, and you don’t know how to close the ravioli well? Use rice sheets, it’s simple.

   For each sheet of moistened rice put a filling previously prepared with minced meat, chopped Chinese cabbage or spring onions (or both), chopped carrots and chopped celery, a little soy sauce.

   Place the filling in the center of the sheet, cover it with the sides of the margins both on the right and left and above and below until you get a square or rectangular bundle.
   Place each bundle on your steamer or, if grilled, put the ravioli in a non-stick pan with a full spoonful of oil or simply oil the pan with paper, in order to reduce calories. Cook with the lid on and low heat for 12-15 minutes, remove the lid and let it go for another 6-7 minutes. And here is your very simple ravioli. If you chew a little English and love oriental recipes, you can also make Indian samosas baked and not fried with rice sheets. Recipe here.