RICE PAPER

1. Vietnamese Rice Paper Spring Roll Wrappers (Banh trang cha gio): Rice flour (~ 70%), tapioca starch (~ 20%), pure water (9.9%), pure salt (0.1%).
2. Vietnamese Rice Paper Fresh Spring Rolls (Banh trang goi cuon): Rice flour (~ 20%), tapioca starch (~ 70%), pure water (9.9%), pure salt (0.1%)

Normally, our “Rice Paper Spring Roll Wrappers (Banh trang cha gio)” has more rice flour than “Rice Paper Fresh Spring Rolls (Banh trang goi cuon)”. Having more rice flour makes it less sticky and more crunchy after frying in oil. Meanwhile, having more tapioca starch helps increase the viscosity, so that it is easier to use hands to wrap and roll the rice paper without breaking it, to serve fresh, also the transparency of tapioca starch is greater than rice flour, it allows diners/consumers to see the meat/vegetables, etc. inside, many diners/eaters like it.