aroy-d · 454 g
Aroy-D Rice Paper Wrappers
What it is
These are thin, translucent wrappers made from rice flour, tapioca starch, water, and salt. They are a staple in Southeast Asian cuisine, particularly for fresh spring rolls. When dry, they are brittle and stiff, but they become pliable and soft when briefly dipped in water. Their neutral flavor allows them to absorb the tastes of the fillings they enclose.
How people cook with it
Rice paper is ideal for creating fresh, uncooked rolls or for preparing fried spring rolls.
- Fresh spring rolls
- Fried spring rolls
- Summer rolls
- Dipping wraps
To prepare for fresh rolls, briefly dip one wrapper in warm water until it is soft and pliable, then lay it flat on a clean surface. Arrange your chosen fillings, such as cooked shrimp, vermicelli noodles, fresh herbs like mint and cilantro, and crisp vegetables, in the center. Fold the bottom edge over the filling, then fold in the sides, and finally roll it up tightly from the bottom. For fried rolls, fill and roll similarly, then fry until golden and crisp.
How it differs from similar foods
Its delicate nature requires careful handling during the softening process to prevent tearing.
Who it is for
Home cooks looking to prepare light and customizable appetizers or meals.
How to keep the rest
Store unused rice paper in its original packaging in a cool, dry place. Once opened, ensure the package is sealed tightly to prevent the wrappers from drying out or becoming brittle. Properly stored, they will maintain their quality for an extended period.