Skip to content
FriendsPantry
Rice paper wrappers

Pasta, noodles & bread · Pastry & wrappers

Rice paper wrappers

Brittle, translucent rice sheets with a crosshatch pattern that soften in water to wrap fresh or fried rolls.

Also called: rice paper, spring roll wrappers, bánh tráng, banh trang, rice wrappers

Around the world: bánh tráng, banh trang (vi)

2 recipes with it

Photo: David Monniaux, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Rice paper (bánh tráng) is made from rice flour (often with tapioca), water and salt, steamed into thin sheets and dried on bamboo mats, which leave a woven pattern. Dry it is rigid and brittle; a few seconds in water makes it soft, sticky and pliable. It is gluten-free and unlike wheat spring roll wrappers, which are used straight from the pack.

How it’s used

  • Fresh summer rolls (gỏi cuốn)
  • Fried spring rolls (chả giò)
  • Grilled rice paper snacks
  • Wrapping grilled meats with herbs at the table

Characteristics

Texture
Soft, chewy and sticky once wet; crisp and bubbly fried.
When cooked
Dip briefly in warm water and lay on a damp board; it keeps softening as you fill it.
Sold as
dried
Cooking uses
Usually eaten raw, Suitable for frying

Storage

Pantry-stable. Keep dry and flat in a sealed bag.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free; check for added wheat in some brands.

Nutrition per 100 g

Energy
364 kcal
Protein
5.95 g
Carbohydrate
80.18 g
Fat
0.56 g
Fibre
1.6 g
Sugars
0.12 g

USDA FoodData Central: Rice noodles, dry (a close stand-in).

Related ingredients

Recipes with rice paper wrappers

More pastry & wrappers