Description
“Spring roll rice paper” refers to dried, paper-thin sheets made from rice flour, cassava or tapioca starch, water, and salt, which are used in Asian cuisine—especially in Vietnamese cuisine—as wrappers for spring rolls and summer rolls.
Versatile Use in the Kitchen
Although the product often includes the word “spring roll” in its name, it’s a versatile ingredient for two completely different dishes:
Vietnamese summer rolls (Gỏi cuốn): The rice paper is dipped in lukewarm water for just a few seconds. Once it is soft and pliable, it is immediately filled with fresh ingredients (such as rice noodles, shrimp, tofu, lettuce, and herbs), rolled up, and eaten raw (unfried).
Vietnamese spring rolls (Nem rán / Chả giò): The rice paper is soaked as described above and filled with a hearty mixture of ground meat, glass noodles, morels, and vegetables. The rolls are then deep-fried in hot oil, pan-fried, or baked in the oven or air fryer. Deep-frying the rice paper creates a particularly light, bubbly, and extremely crispy crust.
Netto: 400g
Ingredients: Rice flour 98%, cassava flour, water, salt
Best before: 28.02.2028
Storage: Store in a dry place
Country of origin: Vietnam
Nutritional information per serving (100g):
| Energy | 1485kj/355kcal |
| Fat | 0g |
| Of which saturates | 0g |
| Carbohydrates | 87g |
| Sugar | 2g |
| Protein | 1,4g |
| Salt | 1,4g |