Soak 1 cup rice flour with 1/2 cup tapioca starch and 1/2 teaspoon salt in 2 cups water
Stir until completely smooth and lump-free
Let the batter rest for 20 to 30 minutes
Heat a nonstick skillet or flat pan over low to medium heat
Lightly oil the pan or brush it with a thin layer of oil
Pour a thin layer of batter into the pan
Swirl quickly to spread it evenly and thinly
Cover the pan and cook until the sheet turns translucent and sets
Lift the rice paper carefully with a spatula
Transfer to a clean plate or tray
Repeat with the remaining batter
Dry the sheets on a rack or clean surface until fully dry
Store the dried rice paper in an airtight container