Rotolo di carta di riso

Rotolo di carta di riso, commonly known as rice paper rolls, is a staple of Vietnamese cuisine, characterized by its delicate, translucent wrapper and fresh, vibrant fillings. Originating from the culinary traditions of Vietnam, these rolls are a centerpiece of street food culture and are celebrated for their lightness and nutritional balance.

The core components typically include thin, dried rice paper (*bánh tráng*) that is softened in water, filled with rice vermicelli, fresh herbs such as mint and cilantro, crisp vegetables like cucumber and carrots, and a protein source—most commonly boiled shrimp, pork, or tofu. A great version is distinguished by the texture of the wrapper; it must be supple enough to roll without cracking, yet firm enough to hold the ingredients together. The quality of the accompanying dipping sauce, often a savory-sweet *nước chấm*, is equally vital to the dish's success.

In the Khanh Hoa province of Vietnam, the dish is highly regarded. As noted by traveler Alex Mark Travel, the venue Bánh Tráng A Gánh-AGANH RICE PAPER is a notable location for experiencing this delicacy.

Regional variations exist throughout Vietnam. In the southern regions, rolls may feature a wider variety of fresh herbs and sweeter dipping sauces, whereas northern variations might focus on more subtle, savory profiles. The dish remains a versatile icon of Southeast Asian gastronomy.