Lai Ching Heen’s Spinach and Chicken Rolls

Rice paper used to wrap food to be steamed or deep-fried is a fairly recent innovation in Hong Kong cooking. Popular in Southeast Asian countries such as Vietnam and Thailand, rice paper entered Hong Kong with the influx of immigrants from these countries in the 1970s.

Chinese chefs in Hong Kong, always alert to new possibilities, quickly introduced dishes featuring these light and delicate wrappers. They hold their form nicely and, once fried, crackle like parchment paper. I especi