Vietnamese rice paper, also known as bánh tráng is a key ingredient in one of Vietnam's country's 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.
The Vietnamese rice paper is similar in texture to a dried rice noodle, but shaped into a large circle. 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.
These 22cm diameter rice papers, are commonly thought to be the best - and easiest - size for rolling. To use, dip the Vietnamese rice paper for 5 seconds in warm water to soften. Fill, then roll up over the filling by hand or using a bamboo rolling mat.
Ingredients: tapioca flour (56%), rice flour (30%), water, salt.
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