Bánh Tráng · 12 oz
Banh Trang Spring Roll Wrappers
What it is
These are thin, round wrappers made from rice flour, water, and salt. They are a staple in Vietnamese cuisine, used to create fresh or fried spring rolls. The wrappers are typically dried and brittle when purchased, requiring a brief rehydration before use. They provide a delicate yet sturdy casing for a variety of fillings.
How people cook with it
These wrappers are essential for making both fresh and fried spring rolls. They are versatile and can be filled with a wide range of ingredients.
- Fresh spring rolls with shrimp and herbs
- Fried imperial rolls with pork and vegetables
- Summer rolls with vermicelli and tofu
- Crispy fried wonton-like snacks
To prepare the wrappers for fresh rolls, dip one wrapper briefly in warm water until it becomes pliable. Lay it flat on a clean surface. Arrange your desired fillings near the bottom edge, then fold the bottom edge over the filling, fold in the sides, and roll tightly from bottom to top. For fried rolls, follow the same rehydration and rolling process, then deep-fry until golden brown and crispy.
How it differs from similar foods
They become very crispy when fried, offering a distinct crunch.
Who it is for
Home cooks and culinary enthusiasts looking to prepare authentic Vietnamese dishes.
How to keep the rest
Store unopened packages in a cool, dry place away from direct sunlight. Once opened, reseal the package tightly to prevent the wrappers from drying out. It is best to use them within a few weeks of opening for optimal texture.