Aroy-D · 454 g
Aroy-D Rice Paper Wrappers
What it is
These are thin, translucent wrappers made from rice flour, tapioca starch, salt, and water. 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. This transformation allows them to be easily filled and rolled.
How people cook with it
Rice paper is the foundation for creating fresh, vibrant rolls. It's a versatile wrapper for a variety of fillings.
- Fresh spring rolls
- Summer rolls
- Dipping sauce accompaniment
- Light appetizer
To prepare rice paper for rolling, you will need a shallow dish filled with warm water. Dip one wrapper into the water for about 15-30 seconds, just until it becomes soft and flexible. Be careful not to over-soak, as it can become too sticky and tear easily. Lay the softened wrapper flat on a clean, damp surface. Arrange your desired fillings, such as cooked shrimp, rice vermicelli, fresh vegetables, and herbs, near one edge. Fold the edge over the filling, then fold in the sides, and finally roll tightly to form a neat package. Serve immediately with your favorite dipping sauce.
How it differs from similar foods
Unlike fried spring roll wrappers which are made from wheat flour and become crispy when cooked, rice paper is designed to be used fresh. Its texture remains soft and slightly chewy, offering a lighter alternative that doesn't require frying.
Who it is for
Home cooks and chefs preparing authentic Asian dishes often use rice paper.
How to keep the rest
Store unopened packages in a cool, dry place away from direct sunlight. Once opened, keep the remaining wrappers in their original packaging, tightly sealed, and store in a cool, dry location to prevent them from drying out or becoming stale. Ensure they are protected from moisture.