Rice paper, familiar as the wrapper for fresh spring rolls. Lately, beyond just softening it in water and rolling, home uses are expanding, such as grilling it okonomiyaki-style or topping it with cheese pizza-style. Because it is made from rice, it is also chosen by those who want to avoid gluten, and it has become a thoroughly familiar ingredient.
This article covers everything from the basics of what kind of wrapper rice paper is, to its raw materials and types, a fail-proof way to soften it, fresh spring rolls and popular grilled variations, authentic Vietnamese growing regions and local ways of eating, its connection to pho and bun, and how to buy and choose it in Japan. We also introduce the fact that the trendy "grilled rice paper" actually has its roots in authentic Vietnamese cuisine.
What Is Rice Paper | The Thin Rice Wrapper "Banh Trang"
Rice paper is a thin, sheet-like wrapper made from rice, called "banh trang" in Vietnamese. It is made by grinding water-soaked rice into a milky liquid, spreading it thinly and roundly over cloth, steaming it, then laying it on a bamboo screen to dry in the sun. The mesh pattern visible on the surface is the mark of the screen. Because it uses no wheat, it is also valued as an option for those who want to avoid gluten.
In its dry state it is crisp and hard, and translucent. Softened briefly in water or lukewarm water, it changes to a supple, chewy texture and becomes able to wrap ingredients. Note that while it is called "banh trang" in the south, in the north the same thing is sometimes called "banh da," with the name changing by region.
The Raw Materials of Rice Paper | Rice Flour and Tapioca
The main raw material of rice paper is rice. The long, thin, loose-grained indica rice that is mainstream in Vietnam is used. To this are added tapioca starch for suppleness, chewiness, and translucency, along with salt and water. Tapioca is a starch obtained from the cassava tuber, and when heated it produces a strong stickiness that makes the wrapper resistant to tearing. For more on the rice that is the raw material of the noodles, the explainer article on Vietnamese rice and ST25 as well.
The blend of rice and tapioca varies by product and growing region. Those with more tapioca are chewier and more elastic, while those with more rice have a lighter, cleaner mouthfeel. The blend and thickness are adjusted to suit the use, such as for fresh spring rolls or fried spring rolls. Since none of the raw materials is wheat, wheat-free versions can be treated as gluten-free ingredients.
How to Soften Rice Paper | Fail-Proof Tips
The biggest point in using rice paper deliciously is how you soften it. Soften it too much and it becomes sticky and tears, or the sheets stick to each other. Once you grasp the knack, it becomes easy to handle.
- Pour water or lukewarm water shallowly into a flat plate
- Dip each sheet one at a time, passing the whole sheet through briefly
- Lift it out while it still feels a little hard
- Spread it on a cutting board or a damp cloth, place the fillings, and roll
A few dozen seconds is enough for softening. Even after you lift it out, it keeps softening as it absorbs the fillings' moisture, so lifting it out a little firm turns out just right. Dipping several sheets at once makes them stick together, so, tedious though it is, softening one sheet at a time is the fail-proof tip. Note that when grilling or frying, there is also a way to cook it dry without softening it in water.
If the water is too cold it is hard to soften, and if too hot it softens too much. Lukewarm or room-temperature water is easy to handle, and thicker sheets are passed through just a little longer. When rolling, too much filling makes it tear easily, so place a small amount toward the near edge, fold in both ends, then roll it tightly toward you, and it comes together neatly.
How to Use Rice Paper | From Fresh Spring Rolls to Popular Grilled Variations
The signature use of rice paper is, above all, fresh spring rolls. It is a dish of softened wrappers rolled with shrimp, pork, lettuce, herbs, bun (rice noodles), and the like, called "goi cuon" in Vietnamese. Refreshing, it is classically eaten dipped in a sauce. It is also used for fried spring rolls, called "cha gio" in the south and "nem ran" in the north. Fried, it takes on a crisp, fragrant texture.
Lately popular in Japan are variations other than rolling. Brushing a little water onto a dry sheet before cooking produces different textures — chewy or crisp — depending on the cooking method. Easy to make, it is also perfect as a drinking snack or a light meal. Here are some commonly made variations.
- Okonomiyaki-style | Place egg, cabbage, and green onion on a water-brushed sheet, and grill both sides in a frying pan over medium-low heat
- Pizza-style | Top with cheese, bacon, and corn, cover with a lid, and melt the cheese over low heat
- Gyoza-style | Fold in half to enclose the filling, and grill both sides for a crisp finish
- Crispy snack | Cut into small pieces, deep-fry in oil, and dust with salt, cheese, or aonori
When grilling, brushing a thin layer of water on one side of the sheet before placing the fillings gives a chewy finish. High heat burns it quickly, so the knack is to grill slowly over low heat. Being able to try it casually with ingredients you have in the fridge is also a reason rice paper is gaining popularity.
The Roots of Grilled Rice Paper Are in Authentic Da Lat
"Grilled rice paper" and "rice paper pizza," which are trending in Japan. In fact, authentic Vietnam has a very similar dish. That is "banh trang nuong."
Banh trang nuong is a dish in which rice paper is grilled over charcoal or the like, then topped with egg, green onion, dried shrimp, sausage, and so on. With its crisp texture and fragrance, it is also called "Vietnamese pizza," and is known as a specialty of Da Lat, a highland summer resort in the central highlands. It is a street food savored freshly grilled at stalls, and is said to have originated in Da Lat. It is interesting that the grilled variations that spread in Japan have inadvertently come close to the authentic way of eating. Da Lat is also known as a coffee-growing region, and our explainer article on Vietnamese coffee touches on it as well.
The Authentic Vietnamese Growing Region, Tay Ninh Province
Known as a growing region famous for rice paper is Tay Ninh province in the south. Among them, the Trang Bang district is famous as a producer of premium rice paper made by a distinctive method.
The "banh trang phoi suong" made in this area is, as its name says, "night-dew rice paper" finished by exposing it to the night dew. After lightly toasting the dough, it is exposed to the damp night dew before dawn to make it moderately moist. Its feature is that you can roll it soft as it is, without softening it in water. This labor-intensive method was recognized as a national intangible cultural heritage of Vietnam in 2016. It is said that the origin of the method was passed down by people who migrated from the central region, but no clear record remains, and there are various theories.
Rice Paper Dishes Beloved at Vietnamese Street Stalls
In Vietnam, street foods that make rice paper itself the star are popular. Each region has its specialties, and they are enjoyed as snacks by young people. We have organized the representative ones.
| Dish name | What kind of dish it is | Origin and characteristics |
|---|---|---|
| Banh trang tron | A salad of chopped rice paper dressed with dried shrimp, quail eggs, green mango, seasoned salt, and fried shallots | A popular snack said to have originated in Tay Ninh |
| Banh trang nuong | "Vietnamese pizza" with egg and fillings on a grilled sheet | A street food that originated in Da Lat |
| Goi cuon | Fresh spring rolls with shrimp and herbs wrapped in a softened sheet | A refreshing dish that is a classic nationwide |
Banh trang tron in particular is a leading example of southern street food that was born in Tay Ninh and spread from a students' snack to the whole country, and further to overseas Vietnamese communities. These dishes that make the wrapper the star show a side of rice paper different from fresh spring rolls.
The Same Rice Food Culture as Pho and Bun
Rice paper is one of the foods born of Vietnam's rich rice-eating culture. There are several other relatives among the foods made by processing rice.
The rice noodle pho is made by turning rice into a milky liquid, steaming it into thin sheets, and cutting it into thin strips. Use the sheet uncut as a wrapper and it becomes rice paper; cut it and it becomes noodles — a relative-like relationship born from a close method. For more on pho, our explainer article on Vietnamese pho introduces it in detail there. Vietnam also has many other rice processed foods, such as the round-cross-section rice noodle bun and sweets made with rice. Supporting such a varied rice-eating culture is Vietnam's rice cultivation, which boasts a world-class scale. A single wrapper, too, is born from that rich rice farming.
Buying and Choosing Rice Paper in Japan
Rice paper has become easier to obtain in Japan, too. You can find it at KALDI Coffee Farm, which handles imported foods, as well as Gyomu Super, Costco, Don Quijote, and some 100-yen shops. Asian grocery stores carry it as well. However, stock varies by store, so if you cannot find it, it is a good idea to look in several stores.
When choosing, the knack is to match it to the use. For fresh spring rolls, a standard type that is easy to soften; for frying, a type that finishes crisp — you can use them differently according to your purpose. If you want to avoid gluten, always check the list of raw materials. If it is centered on rice and tapioca and uses no wheat, it can be used as a gluten-free ingredient. However, some are made in the same factory as wheat products, so those who want to avoid gluten strictly can choose one labeled to that effect for peace of mind. When looking for Vietnamese ingredients and souvenirs, please also see our sister site, dedicated Vietnam souvenir site as well. If you want to source a bulk quantity for commercial use, A Guide to Importing Agricultural Products from Vietnam and Contact please use this too.
The Difference Between Rice Paper, Spring Roll Wrappers, and Beefun
Rice paper is often confused with other ingredients similar in appearance or name. Since the raw materials and shapes are clearly different, let us sort them out.
| Ingredient | Raw materials | Shape and use |
|---|---|---|
| Rice paper (banh trang) | Rice flour / tapioca | A thin sheet. The wrapper for fresh spring rolls and fried spring rolls |
| Spring roll wrapper (Chinese) | Wheat flour | A square sheet. For Chinese fried spring rolls |
| Beefun | rice flour | Round, thin noodles. For stir-fries and soups |
The spring roll wrapper familiar in Chinese cooking is made from wheat flour, differing from rice paper in raw material. Its texture when fried is also different. Beefun, which is made from the same rice, is a "noodle," differing from sheet-like rice paper in both shape and use. Even among rice ingredients, each has its own role.
Frequently asked questions
- What is rice paper made from?
-
It is made from rice. It is a wrapper made by grinding water-soaked rice, spreading it thinly, steaming it, and drying it in the sun. Many add tapioca starch and salt for suppleness, and the texture changes with the blend of rice and tapioca. Wheat-free versions are also chosen by those who want to avoid gluten.
- How do you soften rice paper?
-
Pass each sheet through water or lukewarm water briefly, one at a time, and lift it out while it is still a little hard. It keeps softening from the fillings' moisture even after you lift it out, so the knack is not to over-soften it. Dipping several at once makes them stick together, so, tedious though it is, soften one sheet at a time.
- What is the difference between rice paper and spring roll wrappers?
-
Rice paper is a wrapper made from rice, while the spring roll wrappers of Chinese cooking are made from wheat flour. Because the raw materials differ, their texture when fried is also different. Rice paper finishes chewy or crisp, while the wheat wrapper finishes flaky.
- Where can I buy rice paper?
-
You can obtain it at KALDI, Gyomu Super, Costco, Don Quijote, some 100-yen shops, and Asian grocery stores. However, stock varies by store, so if you cannot find it, it is a good idea to look in several stores.
- Is rice paper gluten-free?
-
If it is centered on rice and tapioca and uses no wheat, it can be used as a gluten-free ingredient. However, depending on the product, some contain wheat or are made in the same factory as wheat products. Those who want to avoid gluten strictly can check the raw materials and any label to that effect when choosing, for peace of mind.
Summary | Rice Paper, the Versatile Wrapper Born from Rice
Rice paper is the thin rice wrapper "banh trang," and it is a versatile ingredient that can be enjoyed widely — not only as the wrapper for fresh spring rolls, but also grilled, fried, or dressed in salads. Once you grasp the fail-proof way to soften it, it becomes easy to handle at home. The grilled variations popular in Japan connect to authentic Da Lat's banh trang nuong, and the famous growing region of Tay Ninh also has traditional wrappers finished with night dew. It is a food born from the same rice as pho and bun, and behind it lies Vietnam's rich rice cultivation. Since it is available even at nearby supermarkets, try not just rolling it but various ways of eating it.
Comments