Rice Paper Wrap.
 
Rice paper wraps are thin, translucent sheets made primarily from rice flour, water, and sometimes tapioca starch. Originating from Vietnam and widely used in Southeast Asian cuisine, these sheets are typically used to make fresh spring rolls (gỏi cuốn), fried rolls, and other wrapped snacks.
 
Texture & Use
Dry form: Brittle and opaque; must be softened before use.
Once hydrated: Soft, flexible, slightly sticky, and translucent.
To use, the rice paper is briefly dipped in warm water (just a few seconds) until pliable, then laid flat for wrapping fillings like shrimp, pork, vermicelli, herbs, and vegetables. Once rehydrated, it must be used quickly to prevent sticking or tearing.
 
Don’t over-soak: 5–10 seconds is enough; it continues softening off the water.
Work on a damp surface to prevent sticking.
Use immediately after softening.
Keep sealed in a cool, dry place.