There is a certain rice paper used throughout Vietnam and it's much lighter than any other I have ever had, certainly more delicate than what we get here in the states. It is much thinner and easily hydrates back with the moisture from the lettuce and herbs or other ingredients hidden within the wrap.
This makes traditional dishes like Gỏi cuốn (fresh summer rolls) usually served with pork and shrimp, rice vermicelli, fresh herbs and a peanut dipping sauce amongst the best in the country. The rice paper in this application is moistened but served room temp or cold.
Would you like to see how these rice papers are made? Check out the set up.
The batter is made from grinding fresh rice flour, water, and salt together. Portion just the right amount of batter from the ladle onto the stretched muslin cloth, then apply the lid and let the crepe steam before transferring onto bamboo mats and allowing them to sun dry.
Here is another style where the rice paper is made to be so thin that it doesn't require cooking or moistening at all, you can eat it as is. Guests can wrap grilled meats with crispy summer rolls and pickled vegetables before dunking the roll into the magic sauce.
The rice paper can be enjoyed warm as well. Here they are made into a steamed dumpling filled with vegetables and shrimp.
Did I mention you can stuff and fry these babies too?!