These can be used to make the salad rolls and the spring rolls. They can also be cut into 1-cm-wide strips and used in soups and stir-fries.
Combine in a large mixing bowl:
700 ml cold water
225 ml rice flour
125 ml cornstarch
125 ml potato starch
2.5 ml salt
60 ml vegetable oil
Whisk together well, and then set aside to rest for 30 minutes.
Generously oil a large baking sheet and set it next to the stove, along with a bowl of vegetable oil and a brush.
Brush a 20-cm nonstick omelet pan and set over low heat for three minutes. Stir the batter again, very well. Pour 125 ml of the batter into the pan. Tilt the pan and swirl to distribute the batter evenly. Cover the pan with a tight lid and steam for five minutes, or until the rice sheet looks bubbly.
Remove the lid, without letting the condensation from the lid drip onto the rice sheet. Loosen the edges of the rice sheet up with the tip of your spatula, then slide it onto your baking sheet. Allow it to cool slightly, then turn it several times to coat both sides with oil.
Transfer the cooled rice sheet to an oiled plate, then re-oil the baking sheet again. Continue making the rice sheets, being sure to whisk the batter each time before putting it in the pan. Be sure that the pan is well-oiled and has had a chance to heat up for at least 15 seconds before adding the next batch of batter.
Also be sure to allow the rice sheets to cool thoroughly before stacking them, to avoid them sticking together.