Known as bahn tran in Vietnamese, rice paper is made from rice flour, salt and water then dried in the sun on bamboo mats. These thin, transparent sheets are used to wrap savoury meats and vegetables. They are available as round or large square sheets. Rice paper parcels can be deep-fried or eaten fresh without further cooking. Rice paper rolls or parcels like these are popular in Vietnamese cuisine and some other South East Asian cooking.
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Storage Hint: Unused pieces of rice paper will keep for up to a month, in an airtight container
Cooking Hint: Before use, rice paper is softened with a water-dampened cloth, pastry brush, or simply dipped in warm water for a few seconds. If rice paper becomes too wet it will break apart.
Related Product: Rice Paper