Grains & Rice

Rice Paper (Bánh Tráng)

Thin translucent rice sheets softened with water to wrap Vietnamese spring rolls.

Rice paper, or bánh tráng, is a thin, brittle sheet made from rice flour, water, and often tapioca starch, dried on bamboo mats. Dipped briefly in water it turns pliable and translucent, becoming the wrapper for fresh summer rolls and fried spring rolls in Vietnamese cuisine. It is naturally gluten-free and stores indefinitely when dry.

Rice paper (bánh tráng) is a wafer-thin, water-activated wrapper made primarily from rice flour and water, with tapioca starch added in Vietnamese varieties to improve strength and transparency. When dipped briefly in room-temperature water, the brittle disc transforms into a pliable, slightly elastic sheet capable of holding fillings without tearing. The wrapper's behavior changes dramatically with cooking method: it stays translucent and pleasantly chewy when served fresh, develops a light, shatteringly crisp texture when fried, and chars to a satisfying crunch when grilled. Vietnamese bánh tráng differs meaningfully from Chinese rice wrappers: the addition of tapioca starch gives Vietnamese versions superior resilience when hydrated and a lighter, crispier result when fried, making them a standard across much of Southeast Asia.

Measured in: piece
Storage: Pantry

Types & varieties

Bánh tráng trắng

Plain white rice paper; the most common variety for fresh and fried spring rolls

Bánh tráng dừa

Coconut rice paper from Bến Tre region; adds subtle coconut flavor; slightly thicker

Bánh tráng mè

Rice paper topped or mixed with sesame seeds; common in southern Vietnam

Bánh tráng cuốn

Round wrappers, 22–25 cm diameter; designed for fresh spring rolls (gỏi cuốn)

Bánh tráng chả giò

Larger sheets for wrapping fried spring rolls; sold in rectangles or large rounds

Bánh tráng mỏng

Extra-thin variety; produces more delicate, translucent rolls; easier to tear if over-hydrated

Bánh tráng tẩm bơ

Rice paper with butter or oil coating; used for grilling (bánh tráng nướng)

Hydration technique: the foundation of successful rolls

The single most critical skill for working with rice paper is proper hydration. Dip the wrapper in room-temperature water for 10 to 30 seconds per side—no longer. The wrapper will feel slightly firm at the edges and soft in the center when first dipped; this is correct. It continues to soften as you work, so what feels too firm on the plate will be perfect by the time you eat. After dipping, lay the wrapper flat on a clean, damp cloth or silicone mat. Do not stack wet wrappers directly on top of each other—they will stick and tear. Keep a damp towel draped over wrappers while you assemble batches, and work quickly enough that they don't dry out before rolling.

Room-temperature water only—cold water hydrates unevenly, hot water makes the wrapper too soft too fast
The wrapper is ready when it feels pliable and slightly tacky, not dripping wet
If the wrapper tears while spreading, the water was too hot or you soaked too long—start fresh with cooler water and shorter dips
Hold the dipped wrapper up briefly to let excess water run off before laying it flat

Choosing quality rice paper

Quality varies dramatically between brands, and this is one ingredient where the difference matters. Vietnamese grocery stores stock products far superior to the generic Asian sections of most supermarkets. Look for wrappers that are evenly thin throughout the disc, free of cracks, chips, or thick spots at the edges. The color should be uniform and slightly translucent even in the dry state. Packaging must be completely sealed—rice paper absorbs atmospheric moisture readily, and a compromised package produces wrappers that are either too brittle to work with or already stuck together into a useless block. When possible, purchase from a store with high turnover to ensure freshness within the sealed package.

Avoid wrappers with visible cracks, uneven thickness, or a dull rather than slightly glossy surface
The Mekong Delta (especially Bến Tre) is renowned for producing the most consistent, durable rice paper
If a package has been exposed to humidity, the wrappers will be warped, sticky, or breaking—discard and buy fresh

Common uses

Fresh spring rolls (gỏi cuốn / nem cuốn) — the primary use in Vietnamese cuisineFried spring rolls (chả giò / nem rán) — wrapper becomes crisp and goldenGrilled rice paper (bánh tráng nướng) — topped with scallions, dried shrimp, peanuts, grilled over charcoalBánh mì flatbread — grilled or fried rice paper as a crisp base for bánh mì fillingsRice paper crackers — fried as a snack or garnishDipping vessels — small rice paper rounds softened and used to scoop salads or dipsBánh xèo (Vietnamese crepe) wrapper — in some regional preparations, rice paper substitutes for the batter crepeSalad base — torn and used raw in green mango or papaya salads for crunchDessert rolls — wrapped around sweet fillings like mung bean paste or fruit

Tips & pitfalls

Dip rice paper in water for only 10–30 seconds per side — it continues to soften as you roll and eat; soaking longer makes it gummy and prone to tearing
Use room-temperature water; cold water hydrates unevenly, hot water makes the wrapper too soft too fast
After dipping, lay the wrapper flat on a clean, damp surface (damp cloth or silicone mat) — it stays workable for several minutes without drying
Stack prepared wrappers under a damp towel to prevent them from drying out while assembling rolls
Roll tightly but without excessive pressure — air pockets are fine and normal in fresh spring rolls
For fried rolls, ensure edges are sealed with a bit of water or egg white to prevent bursting in hot oil
Season oil properly: bring to 350–375°F (175–190°C) and maintain that temperature for even, non-greasy frying
For grilling (bánh tráng nướng), lightly brush with oil and grill directly over medium coals or gas flame, watching carefully — the wrapper goes from perfectly charred to burned in seconds
Store opened packages in a zip-lock bag with the air pressed out, or transfer to an airtight container immediately — rice paper absorbs moisture from humid air and becomes unusable
A common mistake is over-hydrating because the wrapper doesn't feel soft enough immediately after dipping — trust the process; it softens during assembly and eating

Nutrition

No USDA FoodData Central match for Rice Paper (Bánh Tráng) yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Rice Paper (Bánh Tráng) yet.

Good to know

Scientific name: Oryza sativa (rice flour base)
Primary ingredients: Rice flour, water, salt; some varieties include tapioca starch, coconut, or sesame seeds
Form: Thin, dry, brittle sheets; translucent when hydrated
Typical round diameter: 22–25 cm (8.5–10 inches)
Larger sheet dimensions: 30–40 cm (12–16 inches) for fried rolls and baking
Shelf life (dry): 1–2 years sealed; absorbs moisture from air once opened
Storage: Keep sealed in original packaging or airtight container at room temperature
Flavor: Mild, neutral rice taste; slight sweetness from tapioca starch in some varieties
Texture (hydrated): Pliable and slightly chewy; crisp and airy when fried or baked
Hydration time: 10–30 seconds per side in water; do not soak

Substitutes

Spring roll pastry / filo dough — Not a close substitute; filo creates a very different texture (flaky vs. chewy-crisp) and requires different preparation; acceptable only for fried applications
Wonton wrappers — Wheat-based, not gluten-free; will brown and crisp differently; acceptable for fried spring rolls only
Lettuce leaves (for fresh rolls) — Completely different experience — lettuce lacks the subtle chew and structural integrity of rice paper; used as an alternative in low-carb versions, not a true substitute
Rice flour tortillas — Not commonly available; different texture and thickness; do not become translucent
Banana leaves — Used in other Southeast Asian cuisines for wrapping; completely different flavor and texture; requires separate cooking method

Pairs with

Shrimp, pork, and vermicelli noodlesMint, Thai basil, and cilantroHoisin-peanut dipping sauceNước chấm (fish sauce dipping sauce)Lettuce and pickled daikon/carrotEgg, dried shrimp, and scallionsGround pork and taroMung bean paste and coconut

Also called

Bánh Tráng · Spring Roll Wrapper · Rice Wrapper