White rice paper is a popular and frequently used product, beloved by families for its usefulness in a variety of recipes. The essential ingredients are thinly coated starch, dried, and particularly the flour used by Cu Chi people to manufacture soft and fragrant rice paper. Cu Chi white rice paper can be used to make a variety of delicious foods, including spring rolls, mixed rice paper, and baked rice paper.

Storage condition: Room temperature – cool & dry place
Shelf life: 12 months from production date

Ingredients: Rice, tapioca starch, salt

Usage guideline:

– Wetting rice paper with a little bit of water and rolling with vegetables/ meat/ seafood.

– Used in rolls: fried spring rolls, spring rolls, grilled spring rolls,…
– Processed into snacks: mixed rice paper, rolled rice paper, baked rice paper,…

 

Pure -Rice paper for fresh spring roll

Where do you import Vietnamese rice paper?
Sunrise INS with Rice paper brand Golden Calf. We suppling to many health food store and specialty markets now carry rice paper in the Asian food aisle many country in the world ( USA, Australia, Morroco, Hongkong, Singapore…)

From VIETNAMESE RICE PAPER BUYING TIPS

By Andrea Nguyen

What to look for when buying Vietnamese rice paper?

Choose a comfortable size. The most widely available size at Asian markets is the 8 ½-inch circle (about the size of a regular flour tortilla). It’s the easiest to manipulate, and all the recipes in this book use that size. Extra skilled cooks use the smaller circles and triangles for making tiny, thumb-size rolls. Large ones – the size of platters are meant to produce fat, long rolls that can be cut up into individual portions. Square rice papers can be used to create straight edge, neat open ended rolls that are unfried; they may also be used like an eggroll skin to produce closed end rolls for deep frying.

Select a type of rice paper — all rice, tapioca and rice, or all tapioca rice paper? Rice paper nowadays is much easier to work with than the ones of the past, which were thick, made of just rice, water, and salt, and required super hot water to soften. That’s changed in the recent past as producers have blended in some tapioca starch to make the papers more pliable and thinner. I like these modern renditions as they soften easier. When shopping for rice paper, look for ones made with rice or a combination of rice and tapioca starch. The more rice that’s in the papers, the more opaque and thicker they are. Papers made with rice and tapioca starch are on the translucent side and seem loftier in their packaging; these thinner ones conveniently soften in warm or lukewarm water, whereas the thicker ones need hotter water.

Avoid the super thin, see-through, all-tapioca starch papers. They lack the tang of rice, go limp in a flash, and tear easily; they’re often labeled bánh tráng dẻo (soft and pliable rice paper) or bánh tráng mỏng (thin rice paper). In English, they’re oten labeled tapioca sheets. These rice paper are for skilled cooks who know how to manipulate them well. Some people like all-tapiocal starch papers because rolls made from them stay soft for hours. I don’t like their flavor and they’re notoriously difficult to tame.