Vietnamese rice paper is firm and crisp- like a large round dried flat noodle. Traditionally, it was made by laying a fine batter of rice flour and water over woven bamboo sheets, in the sun to dry. Vietnamese rice paper still retains the traditional criss-cross pattern of the bamboo baskets.
Vietnamese rice paper is a key ingredient in one of the national dishes – summer rolls. Served on every street corner in Vietnam, the rolls are most commonly filled with any combination of pork belly, fresh herbs, vermicelli noodles, prawns, and lettuce.
These 22cm diameter rice papers, are commonly thought to be the best - and easiest - size for rolling. To use, dip the Vietnamese rice paper in water to soften, and roll using a bamboo rolling mat.
Ingredients: tapioca flour (60%), rice flour (26%), water, salt.
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