Vietnamese Rice Paper from rice starch (whatsapp+84169.927.9557)

All About Vietnamese Rice Paper:

Along with a huge range of Vietnamese noodles, rice paper is one of the most common ingredients in Vietnamese food. Creative Vietnamese can make tons of different dishes out of it just one type of rice paper, and there are many. In Vietnam, we use rice paper (banh trang) as a wrapping material for many kinds of Vietnamese main courses. 

Rice paper banh trang was first made in the South of Vietnam and then spread throughout the country. It has different names as you move further afield. In the North, we call it banh da or banh cha in central Vietnam.

How to make rice paper?

Rice paper is made from a mixture of rice powder, cassava flour, and water in a specific ratio. Combined they create a milky liquid. When the liquid is ready, you use a coconut shell spoon to pour a thin layer onto a cotton fabric cover over a boiling pot of water. Once it cooks (or solidifies), use a thin bamboo stick to hang it on a bamboo woven mat in the sun. Because it depends on how sunny it is, drying time is flexible. When you check it, and it breaks easily then its ready to use.  The tapioca powder makes the rice paper glutinous and smooth. It is usually sold dried in thin, crisp, translucent round sheets that are wrapped in cellophane. The sheets are dipped briefly in hot water to soften them, then wrapped around savoury or sweet ingredients.

What do people use rice paper for?

Edible rice paper is mainly used to make fresh summer rolls (salad rolls), fried spring rolls, and to wrap food from some other dishes like Vietnamese pancakes. Recently, we found another way to use the rice paper. We turn it into snacks: rice paper salad, stuffed rice paper rolls, grilled rice paper (aka Vietnamese pizza), etc. You can even eat just the rice paper itself after briefly soaking it in water. Try it. It makes an interesting, chewy, afternoon snack.

Fresh, healthy and vegetarian! These rolls make a great nutritious meal or snack for entertaining.

If you want to save the rolls for later, cover them with a wet paper towel and store in an airtight container or cling wrap. Or Once the package has been opened, place it into a resealable plastic bag and store in the pantry or cupboard.
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Shape: square/ circle
Size: Square: *9cm×*9cm / *2cm x *2 cm
Circle: diameter *6cm / *9cm /*2 cm 
or as buyer's request
Ingredients:
+ ****5% rice flour
+ ****0% cassava powder 
Packing: PP *0 pieces/1kg x *0kg or *0 kg/box
Quantity:    *0MT/cont*0
Method of payment:  **0% L/C at sight
 

Some tips from me may be you need! 
• Avoid  wrappers  that  are  made  with  **0%  tapioca  since  they  are  trickier  to  wrap.  Instead,  look  for  wrappers  made  with  rice  or  with  a
combination  of  rice  and  tapioca.  (By  the  way,  rice  paper  wrappers  should  be  gluten-free.  Some  packages  say  wheat  is  an  ingredient.  It  is  likely
an error in translation).
• I really like the 8 1/2 inch wrappers since they are easier to work with that wrappers that are smaller/larger .
• If  there  are  multiple  options,  choose  the  most  expensive  option.  Rice  paper  wont  cost  a  lot  anyway,  so  reaching  for  the  option  thats  *0  cents
more isnt too much of a stretch.
• If you want to save the rolls for later, cover them with a wet paper towel and store in an airtight container or cling wrap.  Or Once the package 
has been opened, place it into a resealable plastic bag and store in the pantry or cupboard.
• When making spring and summer rolls, for the best results, soften the wrappers in water (as directed on the package), use fresh ingredients in 
the filling, and roll up tight. Dont soak the wrappers, just moisten them or theyll be a struggle to work with! Then, place  your fillings down the 
middle, leaving room around the edges. Fold over one side to cover the filling. Fold in the sides and then finish rolling up.
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