Edible Rice Paper is used for a traditional Vietnamese dish called Spring rolls. Some people believe that Vietnamese Spring rolls originate from China. Since they are similar in form to Chinese Spring rolls. The name is a literal translation of the Chinese chūn juǎn, Spring rolls are a Vietnamese delicacy known as gỏi cuốn. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian Spring rolls rather than meat Spring rolls and they are served with dipping sauce.
South Korea – chungwon and they are not as popular
Japan – harumaki
Australia – chiko Roll
Germany – frühlingsrolle
France – rouleau de printemps
Poland – sajgonki, named after Saigon, the city from which many of the Vietnamese immigrants in Poland originated.
Scandinavia – vårrullar/er
Costa Rica – rollito de primavera or popular known as taco tsino
Chile – arrollado primavera
Mexico – rollos primavera
Uruguay – arrollados primavera
Argentina – empanaditas chinas
Brazil – rolinhos primavera
But how is Vietnamese Rice Paper made?
Bánh tráng or bánh đa nem, is a northern Vietnamese term, or rice paper wrappers, rice crepes, rice wafer, nem wrappers, is made from rice flour supplemented with Tapioca flour or sometimes replaced completely with Tapioca starch. Rice paper wrappers are edible and with water and salt. They are made from steamed rice, rolled and battered then sun dried.
Put it in a dry rack that resembles a narrow 6-foot-long stretcher. The woven pattern of the racks gives the rice papers their distinctive appearance.
Then dry the Rice paper. To dry the cooked rice sheets into rice paper, the racks are brought outside and placed under to hot sun for a day.
The dried finished rice papers are stacked up. Then tied into smaller stacks and taken to market, yehey!
Rice papers have different or various textures, shapes and types, textures may vary from thin, soft to thick and circular shapes or squared shapes are most commonly used.
Rice paper or Rice wrapper are typically used in Vietnamese dishes, these wrappers are eaten dried, fried, baked or soaked. They are typically served baked in salads, soups, stirred fried or fresh rolled like my favorite Vietnamese Spring Roll. yummy!!
They are dry translucent circular sheets, about 22 cm wide and can be filled with anything your heart desires.
Vietnam is blessed with fantastic food combination of French, Chinese, and of course, local Vietnamese cuisine. The culture is great, the scenery impressive and the food delicious.
watch the full vide : Rice paper
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