Rice paper (spring roll wrappers)

bánh tráng

Flavor and role: Thin round sheets of rice flour (and tapioca). Dipped in lukewarm water for a few seconds, they turn clear and pliable.
Typical dishes and uses: Fresh spring rolls (goi cuon), fried spring rolls (cha gio), rice paper tteokbokki.
Substitutes: Hard to replace. For frying, use spring roll pastry; for fresh rolls, wrap in lettuce or perilla leaves.
Storage: Sealed against moisture, keeps 1 year at room temperature. Soaked too long it tears, so dip for only 3-5 seconds.
Main countries: Vietnam
Used in this book: Gỏi Cuốn (Fresh Spring Rolls with Shrimp and Pork)Crispy Beef and Broccoli Rice-Paper Dumplings Crispy Rice-Paper Char Siu Cheese Dumplings Crispy Dan Dan Rice-Paper Dumplings Gado-Gado Rice Paper Rolls Coconut-Poached Pork and Tiger Prawn Summer Rolls Salmon Poke Summer Rolls Crispy Rice Paper Shrimp Dumplings Crispy Japchae Rice Paper Dumplings Crispy Larb Gai Rice Paper Dumplings with Lime-Chilli Dip Crispy Pad Thai Rice Paper Rolls Som Tam Summer Rolls

Updated 2026-10-10