Edible rice paper is used for making fresh summer rolls (salad rolls) or fried spring rolls in Vietnamese cuisine, where the rice paper is called bánh tráng or bánh đa nem. Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. 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 individually dipped briefly for a few seconds in warm or cool water to soften, then wrapped around savoury or sweet ingredients.
Edible paper is used in the home baking of foods such as macaroons and is often sold separately as colored sheets that are either plain or printed with images, such as bank notes.
Rice paper is sold in dried sheets. Before using them, you will need to rehydrate them to make them pliable. Once rehydrated, rice paper can be eaten as is — like with summer rolls — or fried. Fresh rolls are the most common way we work with rice paper in our kitchen.
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.
How long do you soak rice paper?
Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
Many rice paper packages are labeled as "spring roll skin" but know that that's a term that's technically applied to Chinese wheat-based spring rolls that hail from Shanghai; Filipino lumpia are made from a similar kind of thin wrapper. Viet rice paper rolls have somehow become known as spring rolls though they're eaten year round!
Rice paper, wonton wrappers are also a part of rice wrappers. The only difference between wonton wrapper and rice wrapper is that egg is added to the rice flour dough. The dough is then rolled out to smooth flat thin sheets which are usually cut into desired shapes and sizes.