Spring roll wrappers (also known as rice paper, spring roll skin, edible rice paper, summer roll wrappers) are used in both Vietnamese and Thai cuisine for preparing fresh or fried spring rolls. The circular wrappers are thin, brittle, and opaque and marked with a cross-hatched pattern.
The main raw material used for rice paper production is white rice. White rice powder is mixed with tapioca flour to make the rice paper glutinous and smooth. The thin flour and water batter is spread evenly on conveyor belts, steamed, and then transferred onto long rectangular bamboo frames. The lengths of rice paper are then sun-dried and ventilated. Finally the rice paper is cut into circles, squares, or rectangles and packaged (Source: Chanh Khang The Rice Paper Manufacturer in Vietnam)
To prepare, submerge the rice paper into a plate of shallow water a few seconds just to soften, one at a time. Do not oversoak or the rice paper will start to disintegrate. Gently remove and roll up filled with cooked ground meat or other protein and shredded vegetables and herbs. Note that it is important to apply a little pressure, as you roll, to ensure that the roll is firm and tight.
Uncooked springrolls are called 'poh pia saht' and can be stuffed with Chinese sausage, cucumber, tofu and omelet and served with a dipping sauce. Springrolls fried in oil are called
|
