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Easy Roll rice paper pouch with a fresh shrimp spring roll and a glass bowl of dipping sauce
Easy Roll pack front
A sheet folded in the hands without cracking
Two finished shrimp spring rolls with dipping sauce
Easy Roll pack beside a stack of rice paper sheets

The one that doesn't fight back

Easy Roll — Rice Paper Wrappers That Don't Tear

30 round sheets · 22 cm (8.5 in) · 15 servings

  • Bends double without cracking
  • Arrives unbroken — a rigid disc sits behind the stack
  • Forgiving in water; hard to over-soak
  • No double-wrapping needed

Ships in 1–2 business days · 30-day returns, opened or not

🌿

100% Natural

🌾

Gluten-Free

⚗️

No Preservatives

The bend test

Most rice paper arrives in pieces.

Search any rice paper listing and the one-star reviews all say the same thing: the sheets turned up shattered. Nobody in this category has fixed it. We did, and it is the only reason to buy this pack over a cheaper one.

Same fold, same hands, both sheets dry. Comparison against an unbranded supermarket rice paper.

01

It folds, it doesn't snap

A heavier gauge with more tapioca in the blend. The sheet flexes instead of fracturing, so the ones at the bottom of the pack survive the ones on top.

02

Thirty in, thirty out

A rigid disc sits behind the stack inside the pouch, so the sheets can't flex in transit. Every batch goes through the same drop and vibration test a parcel carrier would give it.

03

Forgiving in water

The usual failure is a five-second window between stiff and shredded. This sheet stays workable for far longer, so a first attempt behaves like a tenth.

Ten seconds

Easier than it looks. Genuinely.

No cooking, no pan, no skill. If you can wet a cloth you can roll one of these.

1

Dip

Warm water, five to ten seconds. Lift it out while it still feels slightly firm — it keeps softening on the plate.

2

Fill

Lay it flat. Pile the filling low and just below centre, leaving about 3 cm clear at each side.

3

Roll

Fold the two sides in, then roll away from you, firmly. It seals itself — no glue, no egg wash.

The one mistake everyone makes: soaking too long. With this sheet you have a much wider margin than usual, but under-soak it anyway and let the filling finish the job.

Two recipes

One traditional. One for a Tuesday.

The roll a Vietnamese household actually makes, and the one the internet can't stop making.

Traditional · 20 minutes · makes 8

Gỏi cuốn tôm thịt

You need: 8 sheets · 16 poached prawns, halved lengthways · 200 g boiled pork belly, thinly sliced · 100 g rice vermicelli, cooked and cooled · butter lettuce · mint · garlic chives · nước chấm to serve

  1. Dip a sheet, lay it flat, and put four prawn halves cut-side down in a line just above the centre — they show through the finished roll.
  2. Below them lay lettuce, a small nest of vermicelli, pork, mint.
  3. Fold the sides in, roll up tight from the bottom, tucking a garlic chive so it pokes out one end.
  4. Serve immediately with nước chấm — fish sauce, lime, sugar, water, chilli and shredded carrot.

Air fryer · 12 minutes · makes 10

Air-fried crispy rolls

You need: 10 sheets · 300 g minced pork or firm tofu · 1 carrot, grated · 1 small onion, diced · a handful of glass noodles, soaked · 1 tbsp fish sauce · black pepper · a little oil to brush

  1. Mix the filling. Dip each sheet for 3 seconds only — much less than for fresh rolls. Too wet and it steams instead of crisping.
  2. Fill, fold, roll tight. Brush all over with oil.
  3. Air fry at 180°C / 350°F for 8 minutes, turn, then 4 minutes more until blistered and golden.
  4. Rest two minutes before eating — the shell crisps as it cools.

The details

Specifications

Sheet shapeRound
Diameter22 cm (8.5 in)
Sheets per pack30
Servings15 (2 sheets per serving)
Net weight240 g (8.5 oz)
IngredientsRice flour, tapioca starch, water
AllergensNone. No wheat, soy, egg, dairy, nuts or shellfish
StorageCool, dry, out of direct sunlight. Reseal after opening
Shelf life18 months unopened
OriginProduct of Vietnam

Nutrition Facts

15 servings per container
Serving size2 sheets (16 g)
Calories57
Total Fat0 g
Sodium25 mg
Total Carbohydrate13 g
  Dietary Fiber0 g
  Total Sugars<1 g
Protein1 g

Placeholder values for this test page — replace with the factory's certified panel before publishing.

Where it comes from

Look closely and you can see the bamboo.

Every sheet is steamed thin over water, laid out by hand on a woven mat, and dried in open air. The faint basket-weave pressed into the surface is the mat's — the one detail a machine cannot fake, and the reason our sheets carry a filling without splitting. Made in the Mekong Delta, by people who have made bánh tráng their whole lives.

4.9

★★★★★

out of 5 · 96 reviews

5 star

91%

4 star

7%

3 star

2%

2 star

0%

1 star

0%

★★★★★

Not one broken sheet

Third brand I've tried and the first where all thirty arrived whole. Rolled eight for dinner without a single tear.

Jessica R. · Verified buyer

★★★★★

Forgiving if you're new at this

Left one in the water far too long and it still rolled fine. My first attempt looked like my tenth.

Marcus T. · Verified buyer

★★★★★

Holds a fat roll

Packed them too full on purpose to see what would happen. No splitting, and no need to double-wrap.

Priya N. · Verified buyer

Sample reviews for this test page — replace with real verified reviews before running traffic to it.

Questions

Before you buy

What if I soak it too long?

You have a much wider margin than with ordinary rice paper, but the sheet will still eventually go slack. If it does, lay it on a dry board for thirty seconds — it firms up enough to roll rather than tearing.

Do I need to double-wrap?

No. Double-wrapping is what people do to stop thin sheets splitting. One sheet holds a full filling here. Double-wrap only if you're deliberately pan-frying for extra crunch.

What if they still arrive broken?

Send a photo and we replace the pack — no return needed. The rigid disc and the drop testing exist to make that email rare, but transit is transit.

Is it thicker than normal rice paper?

Slightly, and deliberately. You'll notice a little more chew in a fresh roll and a sturdier shell when pan-fried. If you want the thinnest possible wrapper, our Low-Carb Roll is the opposite end of that trade.

Do I need to cook anything?

No. Rice paper needs water and nothing else. If you want them crisp, the air-fryer recipe above does that — but fresh is how they're eaten in Vietnam.

Can I make them ahead?

A few hours, yes. Keep them under a slightly damp cloth in the fridge and don't let them touch each other — rice paper sticks to rice paper. They don't freeze.

How many rolls will one pack make?

Thirty rolls, or fifteen servings at two each. A 22 cm sheet makes a substantial roll, roughly the size of a small burrito.

Is it really gluten-free?

Rice and tapioca only, produced on rice lines and tested lot by lot to under 20 parts per million — the FDA threshold. No wheat anywhere in the facility.