Vegan Rice Paper Prosciutto

Ingredients

• 12 sheets rice paper sheets (Round sheets, about 22 cm)
• 120 ml water (Warm)
• 15 g soy sauce
• 10 g white miso
• 10 g extra virgin olive oil
• 5 g maple syrup
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tbsp beetroot juice (For natural rose curing color)
• 0.5 tsp liquid smoke
• black pepper (1 pinch, freshly cracked)
• salt (1 pinch, only if needed)
• 0.5 medium cantaloupe melon (Sliced into crescents; chilled, for serving)

Steps

1. 1

   Whisk the warm water, soy sauce, white miso, olive oil, maple syrup, smoked paprika, garlic powder, beetroot juice, liquid smoke, and freshly cracked black pepper together in a shallow dish until completely smooth and the miso is fully dissolved. Add the pinch of salt only if needed.

2. 2

   Dip one rice paper sheet in the marinade for 2–3 seconds, just until pliable. Lay it on parchment paper. Dip a second sheet and smooth it directly over the first to form a sturdy two-layer sheet. Repeat with the remaining sheets, pairing them into six double layers.

3. 3

   With kitchen shears or a sharp knife, cut each paired sheet into long, wavy, uneven ribbons.

4. 4

   Arrange the ribbons flat on parchment-lined baking sheets. Bake in a preheated convection oven at 120–130°C (250–265°F) for 8–12 minutes. Check from 8 minutes: the surface should lose its slimy sheen and feel matte and dry, while the ribbons remain soft and flexible rather than brittle.

5. 5

   Let the strips cool on the tray for 2 minutes. Wrap them around the chilled cantaloupe crescents and serve immediately.

Notes

Best eaten immediately while pliable and supple. If making ahead, keep covered at room temperature for up to 3 hours; refrigeration makes the strips soften excessively.

Nutrition per serving

• appetizer
• vegan
• plant-based
• gluten-free
• baked
• smoky
• summer