Rice Paper Export Factory · 340 g
Vietnam Rice Paper Wrappers
What it is
These are thin, translucent wrappers made from rice flour, tapioca starch, salt, and water. They are dried into flat sheets and are a staple in Vietnamese cuisine. When dry, they are brittle and stiff, but they soften considerably when briefly dipped in warm water, becoming pliable and ready for filling. They are a light and neutral base for a variety of ingredients.
How people cook with it
Rice paper wrappers are primarily used for creating fresh, uncooked spring rolls or for preparing fried versions. They offer a delicate texture that complements fresh fillings.
- Fresh spring rolls
- Fried spring rolls
- Summer rolls
- Dipping rolls
To prepare rice paper for use, gather your desired fillings, which can include cooked shrimp, thinly sliced pork, rice vermicelli noodles, fresh herbs like mint and cilantro, and crisp vegetables such as lettuce and julienned carrots. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until it becomes soft and pliable. Carefully lay the softened wrapper flat on a clean, damp surface. Arrange your fillings in the center, then fold the sides inward and roll tightly from the bottom up to create a neat roll. Serve immediately with your favorite dipping sauce.
How it differs from similar foods
It does not require cooking before filling, unlike many other types of wrappers. Its thinness allows the flavors of the fillings to be the star.
Who it is for
Home cooks and chefs preparing authentic Vietnamese dishes often use these wrappers.
How to keep the rest
Store unopened packages of rice paper in a cool, dry place away from direct sunlight. Once opened, ensure the package is sealed tightly to prevent the wrappers from drying out. If any wrappers become brittle, they are likely too old or have been exposed to air and may not rehydrate properly.