Tufoco Rice Paper 340 g (22 cm)

Description

Tufoco Rice Paper 340 g consists of round rice paper sheets, 22 cm in diameter, produced in Vietnam. According to the Vietnamese text on the packaging, it is specifically designed for gỏi cuốn, or Vietnamese-style fresh (unfried) rolls. The dry, thin, and semi-transparent sheets soften in warm water in just a few seconds; they are used to wrap vegetables, shrimp, chicken, and noodles in dishes such as spring rolls, fresh rolls, and the recently popular rice paper pastries. It is a practical product for sushi bars, Asian restaurants, fusion cuisine establishments, cafes, and catering businesses.

What is the wholesale price of Tufoco Rice Wraps (340 g)?

You can request the current wholesale price and case price for Tufoco Rice Wraps (340 g) via the quote form or WhatsApp; prices are determined based on purchase quantity and order frequency. You can explore other Asian cuisine products in the Pasta, Grains & Legumes, and Sauces & Bases categories or in the interactive catalog.

What is rice paper?

Rice paper is a thin, semi-transparent, dried Vietnamese sheet made from rice flour and tapioca starch; it is called “bánh tráng” in Vietnamese. In Turkey, it is also searched for under the names “pirinç kağıdı,” “rice paper,” and “spring roll yaprağı.” When dry, it is stiff and brittle; when moistened with water, it becomes flexible, soft, and slightly sticky. The woven pattern on the sheets comes from the bamboo mats on which they are dried during production.

What’s in Tufoco Rice Wraps?

Ingredients according to the importer’s label: tapioca starch, water, rice flour (14%), and salt. Country of origin: Vietnam. The product’s importer in Turkey is Deli Ziya Food Products Ltd.; the manufacturer is Thuan Phong Co., Ltd. (My Tho Industrial Zone, Dong Thap, Vietnam), and the brand name is “Bamboo Tree – Hiệu Ba Cây Tre.”

Is rice phyllo dough gluten-free?

The ingredient list does not include wheat, barley, or rye; the main ingredients are tapioca and rice. For this reason, it is a popular choice in gluten-free menus. However, since the importer’s label does not specifically state “gluten-free,” check the current label before using it in a certified gluten-free menu for people with celiac disease, and use a separate work surface in the kitchen to prevent cross-contamination. This product does not contain any animal-derived ingredients.

How do you use rice paper?

Each leaf is soaked individually in warm water for 5–10 seconds and placed on the work surface while it is still slightly firm; it will continue to soften as it is rolled. The most common mistake is letting the leaf sit too long: if it gets too soft, it tears and sticks to the work surface.

• Pour lukewarm water into a large bowl; hot water will soften the leaves too quickly.
• Dip the leaf in water and remove it; lay it on a damp cloth, a plastic cutting board, or a tray.
• Place the filling in the bottom third of the wrapper; fold the bottom edge over, fold the sides inward, and roll it up tightly.
• Arrange the pre-rolled sheets without letting them touch each other; sheets that touch side by side will stick together.
• Cover them with a damp cloth until you’re ready to serve them; rolls left uncovered will dry out and harden.

What can you make with rice paper?

Rice paper is most commonly used for fresh rolls and spring rolls; however, it also yields excellent results when used for frying, baking, and börek.

• Gỏi cuốn (fresh rolls): Made with shrimp, boiled rice noodles, lettuce, mint, cilantro, and carrots; served with peanut sauce or sweet-and-sour sauce
• Fried spring roll (chả giò): Wrapped in a filling of ground meat, vegetables, and noodles, then deep-fried; this results in a very crispy crust
• Vegan vegetable roll: With avocado, cucumber, purple cabbage, tofu, and mango
• Sushi bar menu: A light “rice paper roll” option without rice; with salmon and avocado
• Rice-wrapped börek: A börek with a crispy, light, and chewy texture that has become popular on social media
• Crispy chips and dumplings: Fried as chips or folded and pan-fried as dumplings

How do you make börek with rice phyllo dough?

To make rice-flour phyllo pastry, the sheets are briefly dipped in a milk-and-egg mixture to soften them, folded around the filling, and cooked in a skillet or in the oven until golden brown. The result is a texture that, unlike flour-based phyllo, is crispy on the outside and slightly chewy on the inside. It can be served as a gluten-free alternative to börek on café and brunch menus.

• Whisk 2 eggs and 1 glass of milk (or water) in a bowl.
• Dip each leaf into the mixture for a few seconds, then lay it out on the counter; place some white cheese, parsley, or ground meat filling on it, and fold it like an envelope.
• Cook in a lightly oiled skillet until both sides are golden brown, or bake on a greased baking sheet in a 200 °C oven.

How many rolls are in a package?

A 340-gram package contains approximately 40 sheets, each 22 cm long; this amounts to about 13 servings, with 3 rolls per serving. Since the product is sold by weight, the number of sheets may vary by a few; we recommend that you determine your cost by counting the sheets in the first package.

This calculation is based on an estimated 40 leaves; allow for a 5% allowance for torn leaves.

What sauce goes best with fresh rolls and spring rolls?

The classic accompaniments to Vietnamese spring rolls are sweet-and-sour and sweet chili sauces, as well as peanut sauce. To make a quick peanut sauce, mix peanut butter, soy sauce, a little rice vinegar, sugar, and hot water. For store-bought sauces:

You can fill the rolls with noodles, top them with black sesame seeds, and add a few drops of sesame oil. Check out the Asian Cuisine Sauce Guide to compare all Asian sauces.

Can the rolls be prepared in advance?

Fresh rolls are best served within a few hours of being rolled; the wrappers become stiff as they sit in the refrigerator. For busy service, preparing the batter in advance and moistening the wrappers just as orders come in yields the best results. Rolls that need to be prepared in advance can be stored in the refrigerator for a short time, either wrapped individually in plastic wrap or covered with a damp cloth. Spring rolls to be fried, on the other hand, can be wrapped and frozen on trays, then placed directly into the oil when ready to fry.

How do you store rice paper?

Dried leaves should be stored in a cool, dry place; once the package is opened, it should be resealed to prevent air from entering. Leaves that absorb moisture stick together, while dried leaves become more brittle. Transferring the opened package to a resealable bag or a container with a lid is a practical method. The best-by date is printed on the package.

Where can I buy rice paper in bulk in Istanbul?

Santral Gıda supplies Tufoco Rice Wraps (340 g) wholesale to restaurants, cafes, sushi bars, and catering businesses in all 39 districts of Istanbul, offering next-day delivery six days a week. Sweet chili sauce, soy sauce, noodles, and other Asian cuisine products are all included in the same shipment. We’ve outlined what to look for when choosing a supplier in our supplier selection guide.

Product Information

• Brand: Tufoco (Bamboo Tree – Hiệu Ba Cây Tre)
• Product Name: Bánh Tráng Mỹ Tho – Vietnamese Rice Paper
• Net weight: 340 g
• Leaf diameter: 22 cm, round
• Ingredients: Tapioca starch, water, rice flour (14%), salt
• Country of Origin: Vietnam
• Manufacturer: Thuan Phong Co., Ltd. (Dong Thap, Vietnam)
• Importer: Deli Ziya Food Products Ltd. (Istanbul)
• Storage: In a cool, dry place; keep tightly sealed after opening
• Suitable for use in: Asian restaurants, sushi bars, fusion cuisine restaurants, cafes, catering
• Supply type: Suitable for wholesale and professional use

Product content, weight, and packaging information may be updated by the manufacturer; please confirm before placing your order.

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