Rice paper

Dip one sheet briefly in lukewarm water, then lay it on a damp board or plate. It will keep softening as you add the filling, so lift it out while it still feels slightly firm; soaking until floppy makes it tear easily.

Yes. For crisp rolls, soften the sheet just enough to bend, fill and roll it, then shallow-fry over medium heat until golden, turning as needed. For a quick crisp snack, fry dry sheets briefly in hot oil; they puff almost at once, so remove them promptly.

Set finished rolls apart on a lightly damp plate or board and cover them with a clean damp cloth. Don’t stack them or leave them touching: the wrappers become tacky as they soften.

Use thinly sliced vegetables, herbs, vermicelli and cooked prawns, chicken, tofu or other fillings. Vietnamese gỏi cuốn are commonly served fresh with a dipping sauce; keep the filling fairly dry and don’t overfill the wrapper.

Yes. Rice paper sold for rolls is ready to eat once softened in water; it does not need cooking. Keep raw meat and seafood separate from the wrappers and other ready-to-eat fillings.

Keep unused sheets in their sealed packaging in a cool, dry cupboard, away from steam and moisture. Once softened, use them promptly; they dry out or turn sticky and are difficult to store.

Traditional rice paper is made mainly from rice flour, water and salt, so it is naturally gluten-free. Ingredients can differ between products, so check the packet if you need to avoid gluten strictly.

They’re names for the same thin, dried sheets used to make rolls. Despite the name, the wrappers aren’t paper: rice batter is spread thinly, steamed and dried.