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Rose Brand Banh Thang Vietnam Spring Roll Wrappers
What it is
These are thin, round wrappers made from rice flour and water. They are a staple in Vietnamese cuisine, specifically for making fresh spring rolls, also known as goi cuon. The wrappers are typically translucent when dry and become pliable and slightly chewy when moistened, making them ideal for encasing a variety of fillings.
How people cook with it
These wrappers are essential for creating fresh, uncooked spring rolls. They can also be used for other dishes that require a delicate wrapper.
- Fresh spring rolls
- Summer rolls
- Dipping sauces
- Appetizers
To use, you will need to briefly dip each wrapper in warm water until it is soft and pliable. Be careful not to over-soak them, as they can become too fragile. Lay the softened wrapper flat on a clean surface. Arrange your prepared fillings, such as cooked shrimp, vermicelli noodles, fresh herbs, and vegetables, in the center. Fold in the sides of the wrapper, then tightly roll it up from the bottom, creating a neat, sealed package. Serve immediately with your favorite dipping sauce.
How it differs from similar foods
Unlike fried spring roll wrappers, these are designed for fresh consumption and do not require cooking. Their texture is softer and chewier compared to the crispy fried versions, offering a lighter and fresher eating experience.
Who it is for
Home cooks and culinary enthusiasts preparing authentic Vietnamese dishes.
How to keep the rest
Store unopened packages in a cool, dry place away from direct sunlight. Once opened, it is best to reseal the package tightly to prevent the wrappers from drying out. Refrigeration is not typically required for unopened packages.