Rice paper wrappers
Thin, brittle discs made from rice flour and water. Soften in a quick dip in warm water before rolling. They turn from stiff and papery to pliable in under 30 seconds, so don't oversoak.
Used for
- spring rolls
- summer rolls
- fresh rolls
In the kitchen
- Dip briefly in warm water.
- Work on a damp surface.
- Roll tightly while still pliable.
Picking it at the store
- Common sizes are 16cm and 22cm. Check the recipe's expected size before buying.
- Buy a few extra; the first couple almost always tear while you get a feel for the soak time.
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