Rice Paper Prosciutto from The Vegan Meat Cookbook by Miyoko Schinner (Ten Speed Press,
2020)
Makes up to 50 sheets

This is a pretty remarkable rendition that can wrap around asparagus, melon, or serve as a filling
for a sandwich. Because it’s made of rice paper, it will dissolve in a wet environment, so it’s not
something that will work in soup.

1 cup vegetable broth
¼ cup Bragg’s Liquid Aminos
2 thin slices red beets or ¼ cup beet juice (for color)
2 teaspoons sugar
2 teaspoons liquid smoke
Up to 50 sheets rice paper (1 sheet makes 1 slice of Prosciutto)
Approximately 1/3 cup olive oil

Have the oil ready in a small bowl.
If you are using beet juice, simply mix the broth, liquid aminos, beet juice, sugar, and liquid
smoke in a bowl or measuring cup. If you are using sliced beets, put the broth, liquid aminos,
beet slices, sugar, and liquid smoke in a blender and blend until no beet pieces remain. If your
blender isn’t high speed enough render a liquid without beet bits, strain it through a sieve. Pour
this liquid into a 9” round baking dish or cake pan. Now put 3 to 4 sheets of the rice paper in the
marinade and allow it to marinate for 2 to 3 minutes until soft. Remove one sheet at a time,
generously coat the rice paper on both sides with oil using your hands. The oil prevents them
from sticking to each other. Once oiled properly, you can fold them in half and stack all of the
sheets, and they won’t stick to each other. Repeat with the other sheets.

This marinade is enough for up to about 50 sheets. You likely won’t make that many, but it’s
hard to make a smaller amount of the marinade as it won’t be deep enough in the dish to soak, so
you’ll have to make this amount.
Wrap around roasted asparagus, melon slices (add a piece of basil for a thrill!), or use for a
panini.