When I first visited Ho Chi Minh City, I joined the Cu Chi Tunnels tour. During this tour we were taken to a place where they demonstrated how to make edible rice paper.

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.

In Indonesia and the Philippines, and even in Venezuela Lumpia is the name for spring rolls. In other countries they have different version can be compared, like :

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.

Netherlands and Belgium – spring rolls are known as loempia and are deep-fried or sometimes baked.

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.

I loved watching a woman make Rice papers


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.

Put it in a dry rack that resembles a narrow 6-foot-long stretcher and roll it there


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.

Then dry the Rice paper


The dried finished rice papers are stacked up. Then tied into smaller stacks and taken to market, yehey!

Ready to sell


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!!

Fresh and healthy Vietnamese rice paper rolls with an amazing peanut sauce


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.

Visit Vietnam!

watch the full vide : Rice paper

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8 thoughts on “Food In Vietnam, Spring Rolls Are Traditionally Made With “Rice Paper”

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