Fresh spring rolls call for special edible rice paper wraps. They’re made from a mix of rice flour, tapioca flour, salt, and water. The tapioca flour creates the glutinous and smooth texture needed to make flat sheets. There’s also a hint of sweetness from the tapioca. The flat sheets are dried and cut into round circles that are sold in vacuum-packed packages. The cook must dip the each dried sheet into warm water to make it soft and ready for wrapping fresh ingredients.
Meanwhile, rice noodles are made from rice flour and water. Sometimes tapioca flour or cornstarch is added to make the rice noodles more glutinous. Rice noodles are sold dried and vacuum-packed. A cook must soak the dried noodles in water for 8-10 minutes before cooking and preparing any recipe calling for rice noodles. These noodles are used in many Asian stir-fry dishes. If you are allergic to wheat, rice noodles are an alternative to more popular Western-style pastas.
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