Which Spring Roll Wrapper Do You Use?

In our list of top 5 foods, a fantastic Spring Roll is near the top. The crispness and combination of flavors always leaves us satisfied and not too full for whatever adventures lay ahead of us. We've been making them at home for years, but we still haven't decided which wrapper is best. Do you have a favorite?

We've used all different shapes, brands and purchased them from different locations. At first we assumed they were all the same, but each style wrapper takes to water a little bit differently. Some soften instantly, others require sitting in the hot water a little longer, and others when all and said are done, are still a little chewy for our taste.

What type of Spring Roll wrappers do you use? Do you have a favorite or just grab whatever is available? Share your thoughts in the comments below!

Image: Allen of Eating Out Loud

Comments (15)

The ones I can find when I go up to Chicagoland are the ones second from the left, with the rose on the package. I can get them in both the round and the square shape, and I've been totally happy with how they are to work with as well as the taste and texture.

The one with the rose!

For no real reason other than that's what my mom always bought when I was growing up.

I've recently gone gluten-free. Does anyone know if rice wrappers can make decent gyoza/pot stickers? And if so, which ones?

The one with the rose! But always square -- never round. MMMMMM I want to make some spring rolls right now.

I'm Vietnamese, and every Vietnamese I know swears by the Rose brand.

Rose Brand. Round seems to make a better closure on the ends. Just my preference...

@ilovebutter, my husband is GF, and we have made pot stickers with rice paper wrappers before. We also make his "egg rolls" with them, and they work fine. The pot stickers have to be treated a little differently, only because rice paper is so delicate compared to a pot sticker dough. We've used a whole bunch of brands and they all seem to work out the same, but we personally just grab the rose brand because it's easy to find and when I send my husband to the store, it's easy for me to describe it to him so he comes home with the right product. I did find that double wrapping seems to turn out better than just 1 wrapper--it's a little more chewy, but it also stands up to cooking without tearing so much. We use a nonstick pan to do his, so they come off easily without tearing. Not as good a sear, but it works well enough for him to be satisfied. Gyoza we haven't done yet, but I imagine they would work well enough. Might be hard to get them to hold their shape since gyoza are smaller, but I think if you work with it, and maybe utilize a toothpick or two, you can get it to work. Good luck!

@ilovebutter--by differently, I mean that you have to be more tender with them so they don't tear. You can bat them around like you could normal potstickers.

I'm Vietnamese and only ever use the one with the rose! Tender and rarely tears.

this vietnamese girl doesn't use the one with the rose. i get one with a fat chef giving a thumbs up, or 'yamada' brand. yamada is imported via japan to the us, but is still made in viet nam. that's my favorite.

and square or round doesn't make a difference.

I've only used the one with the elephant on it, and it seems to be fine. I think I need to try the Rose brand though!

What ever is on sale at my local (Hong Kong) grocery store. I assume that whatever the locals are using is what I should use! But it's not one of the brands pictured above, I don't think. I tried making some tasty Vietnamese summer rolls for the first time and they are fantastic!

Has anybody ever had to deal with the smell?

I tried to make spring rolls for the first time. Using the Rose Brand wraps, I wet them in a large bowl of warm water, and they worked really well, all the seams adhered, except that the skin smelled like feet...

Had the wrappers I bought gone bad? or is there a step in the process I missed?