Banh Trang Goi Cuon, a northern Vietnamese term ( Spring Roll Wrapper). Dehydrated spring roll wrapper commonly used by Vietnamese to prepare for fresh vegetables spring roll or for fried spring roll. Vietnam popular dish . The term rice paper wrappers can sometimes be a misnomer., as some banh trang wrapper are made from rice flour supplemented with tapioca flour. Direction: Boil shrimp and pork or chicken meat. Soften dehydrated rice paper with wet cloth or you can deep the whole rice paper ( one at a time) in a luke warm water for faster preparation once the paper is soften then remove it from water and dump it with kitchen towel to remove excess water. Then you can wrap the shrimp, meat. rice vermicelli cooked and mint leaves together and fold it like spring roll. Better serve with Fish Sauce ( slice of chili, chopped garlic, sugar, lemon and water) or thick soy sauce ( slice chili, chopped garlic, thick soy sauce, sugar, roasted peanut and water). no need to cook, then can serve it fresh. Variation: The wrapper can be use for deep fried spring roll. Still need to do the same procedure for the preparation of your spring roll. Soaking them in a luke warm water, then remove from water and dump with kitchen towel for excess water. Add the filling: ground meat, chopped garlic, onion, carrots mixed together seasoned with light soy sauce, black pepper. Mix together with egg and all purpose flour. Once ready you can wrap your meat filling on your desire size. Then, ready to deep fry till golden brown. Serve it Hot and Crunchy ! You can deep with Fish sauce ( same preparation as above). Ingredients: Rice Flour, Tapioca Starch and Salt Manufactured By: Agrex Saigon Product of Vietnam