Blue Dragon Rice Paper Spring Roll Wrapper - 4.7oz (Pack of 6) Vietnamese Rice Paper Sheets - No Added Colors, Flavors Or Preservatives - Vegan, Gluten Free, Non-GMO - For Fresh Or Fried Spring Rolls

I have gone to plant based diet. These are wonderful wrappers. I make a cabbage, carrot, garlic, onion with seasonings for the filling. They wrap nicely, and easy to use, when you follow the instructions. No problems. They taste fresh and can be used for other wraps as well, your choice. They were a very good price, and value for the money. I will be getting these again, I do enjoy these as there is no oil or deep frying involved.

Use them to make summer spring rolls as well as replacement for wonton paper. Love the texture and taste and I keep buying multiple of them at a time.

My first time making spring rolls and this was a great product, easy to use. It came in the mail, I did have a few broken on the ends but all in all a good product.

Same brand I get in my local grocery store. Good quality, pliable, and not as delicate as they seem so I am able to fill them to my hearts content. Once you get down the art of filling and rolling, they're very easy to make. As they dry out they do taste a little more salty than I'd prefer, but I will continue to use them. Amazon price is fair; occasionally grocery store does have sales so Amazon isn't always the best price. They come dried out so they're "hard" and less pliable until you wet them. Unfortunately this meant they were smushed into a box about a half inch too short and one of my entire packs cracked where they were bent into the box. I attempted to use them anyway; some were successful and some, the crack kept spreading and failed. Annoying, but not the product's fault.

These wrappers that fry up to a crisp texture. When friend they have a blistered appearance. The 4.7oz package provides a generous amount of sheets

Second order for this product. No issues. Use it for all sorts of dishes: Typical sushi rolls (I use crab, avocado, cucumber). Dessert dishes (I use chopped fruits and yogurt). Leftover rolls (using steak from dinner night prior, and anything else you may have you want to get rid of). My suggestions for someone using this product for the first time. Take out a roll, which is like a hard shell. Soak it in some water, or let it sit under the tap while running for a few seconds, making sure the entire shell, on both sides, is moistened. Put the product on a cutting board, preferably a bamboo one, with a 1/2" or so hanging off the sides on 2 sides. Let it sit for about 30 seconds, put your "stuffing" inside it; keeping the stuffing on one side (imagine a clock, the stuffing should be running from straight from 8 to 4). Grab the bottom (clock reference at 6), and roll it over the stuffing so that the shell is about half rolled, tuck the sides in (think 9 o'clock and 3 o'clock), then continue rolling tight, and sealing the roll accordingly. Try not to use paper plates or paper products unless you're using wax paper / parchment paper, otherwise, the roll will stick to the paper product, often tearing parts of the paper off as they are stuck on the roll. Use plastic, bamboo, or ceramic for better results. For cutting, your best bet is to let the roll sit for some time, or even refrigerate the product, as most of the water is eliminated which is not your friend when cutting. This is how I enjoy a raw product, not sure about cooking for frying the product, but I would think the same steps would be beneficial, especially if you intend to fry it, since you don't want to mix water in any form with hot oil. Some people buy the bamboo rolling things. I did too. I regret it, I feel I get a much better roll using just my hands. It's a repetition thing for me, and likely will be for you too, just give it a few attempts, and you'll get it.

Nice

Very fragile

احشيه خضار وتونه او دجاج مرره طعم

A bit awkward to use at first as the texture of these once putting in water is slightly difficult to work with. After the initial learning curve however, we are already filling these rolls with all sorts of vegetables and a few prawns every now and then, they are really light and low on the calorie intake. Great for a snack or on a warm day where you just want a fast meal!

I had carefully planned assembly of these spring rolls by each guest to honour the passing of a dear Vietnamese friend. However, these wrappers arrived in pieces so absurdly thin that they arrived completely shattered, and rehydrated almost instantly. Within moments, I was left with only a sloppy hunk of goo in my palm. You never know what grief plus pressure is going to bring out in an individual; for me, it was flinging the handful at the wall to see if would stick, like the old method of testing pasta for doneness. Of course, not having known this dear lady, you can't imagine why the room exploded into shrieks of laughter. Really, it was just so perfectly HER ... However, when I purchase an item, I expect at least a minimum performance from it. Therefore, these wrappers get zero for quality, but one for use as a timely prop.

Fantastic quality, my wife has used them to make healthy Vietnamese spring rolls which are loaded and quite thick in diameter, yet these wrappers keep everything held together perfectly! Very nice texture as well.

The three key features of this product for me are: # They are gluten-free # They provide a low-carb solution for preparing easily transportable food for consumption at work or whilst traveling # They are, following a little practice, simple & quick to prepare What I've learned about their use is that neither the various instructional videos found online or the instructions on the pack provide in my opinion the best way to use them. What I do is: 1. Half-fill a pan (like a wok) that has sufficient diameter that the spring rolls can me immersed without bending 2. Keep the water warm, over a low heat 3. Immerse one wrap, for no more than a few seconds 4. Remove the wrap and place it onto a tea-towel (or similar) to remove excess moisture 5. Flatten the wrap on a food preparation surface, arrange filling in a fat sausage shape, then roll it up, folding in the edges This method takes me about 30-40 seconds per wrap, and requires absolutely no sticking agent like cornflour or egg. The wraps will self-seal. They do remain slightly sticky to touch, but not so much that they cannot be easily eaten as finger food. Fillings vary as much as creativity allows, but some examples: # Mixed beans & spicy sauce (a dry mixture, not too much sauce) # Lentils, pine-nuts & pesto # Sliced peppers, egg-plant & cashew nuts