Vegan Rice Paper Prosciutto

Instructions

1. 1

   I whisk the warm water, soy sauce, white miso, olive oil, maple syrup, smoked paprika, garlic powder, beet juice, liquid smoke, and black pepper in a shallow dish until completely smooth.

   

   Tip: Whisking well dissolves the miso completely, ensuring an even rosy tint and balanced seasoning across every strip.
2. 2

   I dip a sheet of rice paper into the marinade for 2 to 3 seconds until pliable, lay it on parchment paper, then dip a second sheet and smooth it directly on top to create a sturdy two-layer sheet.

   
3. 3

   Using kitchen shears or a sharp knife, I cut the paired sheets into long, wavy, uneven ribbons that mimic traditional slices of cured prosciutto.

   
4. 4

   I lay the ribbons flat on parchment-lined baking sheets and bake in a preheated convection oven at 120–130 °C (250–265 °F) for 8 to 12 minutes.

   

   Tip: Watch closely after 8 minutes: you want them to shed their slimy surface while staying soft and flexible, never brittle.
5. 5

   I let the strips cool on the tray for 2 minutes, then wrap them around chilled sweet cantaloupe melon slices and serve immediately.