Cathay Rice Paper Wrappers for Fresh Spring Rolls, 22cm Round — 3 Pack (30 Sheets Each), Gluten-Free, Quick-Soak

Cathay Fresh Spring Roll Rice Paper Wrappers are thin, pliable Vietnamese-style rice papers made from rice flour and tapioca that rehydrate quickly to form durable, gluten-free wrappers for fresh or fried rolls.

These round 22 cm rice paper sheets arrive in three packs (30 sheets each) and use a simple, four-ingredient recipe—rice flour, tapioca, water and salt—produced in Vietnam by machine for consistent texture and strength. Designed for everyday home use, they’re unbleached, non-GMO and suitable for vegan and gluten-free diets. Because of the tapioca content, the wrappers soften quickly and resist tearing while rolling, making them a convenient choice for both beginners and experienced home cooks.

How do I prepare Cathay rice paper wrappers so they don’t tear?

Wet each sheet briefly in warm water until it becomes soft but still slightly firm—about 5–10 seconds depending on water temperature—then lay it flat before filling. Avoid soaking too long; overly saturated sheets become fragile and sticky. If you’re new to rolling, practice with smaller fillings and tuck firmly as you roll to prevent gaps.

• Use warm (not boiling) water for faster, even rehydration.
• Dip each sheet once; rest for a few seconds on a damp towel to finish softening.
• If frying, double up sheets to form a sturdier crust.

What fillings and recipes work best with these Vietnamese summer wraps?

Cathay rice papers pair well with crisp vegetables, fresh herbs, protein like shrimp, tofu or grilled chicken, and flavorful sauces such as hoisin, peanut or nuoc cham. They’re also excellent for inventive uses like dessert rolls with fruit and cream or baked chips when cut and baked. The neutral taste of the wrappers highlights fillings without adding extra fat or preservatives.

• Classic: rice vermicelli, shrimp, mint, lettuce, and cilantro.
• Vegetarian: marinated tofu, shredded carrot, cucumber, basil.
• Snack ideas: cut into wedges and bake for crispy dipping chips.

Can I fry or bake these wrappers, and how should I handle them differently?

You can fry or bake Cathay wrappers, but fried rolls benefit from using two sheets or a light coating to reduce breakage and hold oil. For baking, brush lightly with oil and arrange on parchment—watch closely as they crisp quickly. Always let fried rolls rest briefly on a rack to drain excess oil and maintain crunch.

• Frying: double up sheets or wrap tightly to prevent splitting.
• Baking: brush with oil and bake at medium heat until golden.
• Storage tip: use within packaging date and keep in a cool, dry place.

How many sheets are in each pack and how should I store unused wrappers?

Each pack contains 30 round 22 cm sheets, and this listing includes three packs for a total of 90 sheets. Keep unopened packs in a cool, dry pantry away from sunlight to preserve texture; once opened, reseal or store in an airtight container to prevent humidity from softening the papers. Proper storage helps maintain pliability and reduces the chance of breakage when rehydrated.

• Count: 30 sheets per pack, three packs included.
• Storage: airtight container or resealable bag after opening.
• Shelf life: follow printed best-by date; avoid humid environments.

Who is this product for? Cathay Fresh Spring Roll Rice Paper Wrappers suit home cooks who want a reliable, natural wrapper for fresh or cooked rolls—vegetarians, vegans, gluten-free eaters, and anyone seeking a low-fat, portable meal option. They’re also good for cooks who want consistent quality without artificial additives, and for food hobbyists experimenting with fried snacks, decorative pastry accents, or fusion dishes that benefit from a thin, neutral wrap.