Rice Paper Brands and Qualities

[Shel_B]

There's a neat little recipe for Shrimp Cheung Fun I'd like to try that calls for using rice paper.  Here's the video should you be interested:  https://www.youtube.com/watch?v=k25NlGD9_os&t=2s

 

I've heard mention of Vietnamese rice paper, and that suggests there may be other types and styles of rice paper from which to choose.  Are there different styles and thicknesses of rice paper? If so, might any one be better than another for this dish? I'm not limited by choice. I'd just like to find the most suitable one for this recipe. What paper do you use and for what purpose?

 

[KennethT]

5 hours ago, Shel_B said:

There's a neat little recipe for Shrimp Cheung Fun I'd like to try that calls for using rice paper.  Here's the video should you be interested:  https://www.youtube.com/watch?v=k25NlGD9_os&t=2s

 

I've heard mention of Vietnamese rice paper, and that suggests there may be other types and styles of rice paper from which to choose.  Are there different styles and thicknesses of rice paper? If so, might any one be better than another for this dish? I'm not limited by choice. I'd just like to find the most suitable one for this recipe. What paper do you use and for what purpose?

 

Personally, I would just use the type of rice paper used in the video to start with to make this dish.  There are several different types of rice paper used just in Vietnam - typically varying by the region.  The main difference between them is the thickness, thus the flexibility when dry.  For instance, the one used in the video is typically used in Hanoi and also in Saigon.  A much thinner version (that is flexible like copy paper when dry) is commonly used in central coastal regions like Hue and Hoi An.  In the more central area of central Vietnam (away from the coast) I've even seen a version between the two and they put the rice papers out in the morning dew, which moistens them enough to be flexible.

 

To see how the thinnest one is used in Hue and Hoi An, there are lots of examples in my foodblog from that region.

 

I think using anything but the thickest version (which is also the one most accessible here in the US) will turn into wet toilet paper once steamed.  While this may not be bad, it won't be like cheung fun, where the rice roll batter makes the rice roll slightly thicker.

[Shel_B]

@KennethT Thanks for your helpful post and the good information.  I'll get the rice paper used in the video for the recipe I plan to make, but the additional info was also helpful. 👍

[KennethT]

@Shel_B BTW, I was going through my YouTube feed and saw others doing the same thing - cheung fun using rice paper.  Most seem to say that it is good in a pinch but the texture of the rice roll will be more chewy and not as soft as what most people are used to.