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Bánh Tráng Rice Paper Square 22cm 400g

Bánh Tráng Rice Paper Square 22cm 400g

R75.00

Rice Paper is often used to make Vietnamese spring rolls or otherwise known as summer rolls.

They can be filled with almost anything from shrimp, pork, fresh vegetables and noodles.

 

How to use:

Before using them you will need to rehydrate them and make them pliable. Do not immerse in water for longer than 10 seconds.

Once rehydrated, rice paper can be eaten as is or even fried for a crispy alternative

 

22cm.

400g

 

 

You can also find them in 200g

In stock

Description

Rice Paper is often used to make Vietnamese spring rolls or otherwise known as summer rolls.

They can be filled with almost anything from shrimp, pork, fresh vegetables and noodles.

 

How to use:

Before using them you will need to rehydrate them and make them pliable. Do not immerse in water for longer than 10 seconds.

Once rehydrated, rice paper can be eaten as is or even fried for a crispy alternative

 

We love this summer roll recipe from Rasa Malaysia

 

 

Ingredients:

Rice flour, tapioca flour and salt. No preservatives

 

Keep in a cool dry place

Once package has been open, place it in a resealable bag and store in your pantry or cupboard

 

Made in Vietnam

 

Halaal

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rice paper 200g

Bánh Tráng Rice Paper Round 22cm 200g

R38.00

Rice Paper is often used to make Vietnamese spring rolls or otherwise known as summer rolls.

They can be filled with almost anything from shrimp, pork, fresh vegetables and noodles.

 

How to use:

Before using them you will need to rehydrate them and make them pliable. Do not immerse in water for longer than 10 seconds.

Once rehydrated, rice paper can be eaten as is or even fried for a crispy alternative

 

22cm.

200g

 

You can also find them in 400g

Quick Comparison

SettingsBánh Tráng Rice Paper Square 22cm 400g removeMorikon White Konjac Shirataki 250g removeSamyang Buldak Hot Chicken Flavour Noodles 2 X Spicy removeLong Kou Mung Bean Vermicelli 180g 龍口粉絲 removeNittin Udon Noodles 800g removePanko Breadcrumbs remove
Imagerice paper 400gSamyang Buldak Hot Chicken Flavour Ramen 2X SpicyLongkou Mung bean noodles 180gPacket of 800g udon noodles
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DescriptionRice Paper is often used to make Vietnamese spring rolls or otherwise known as summer rolls. They can be filled with almost anything from shrimp, pork, fresh vegetables and noodles.   How to use: Before using them you will need to rehydrate them and make them pliable. Do not immerse in water for longer than 10 seconds. Once rehydrated, rice paper can be eaten as is or even fried for a crispy alternative   22cm. 400g     You can also find them in 200gMorikon ito Shirataki Konjac Konnyaku 250g is Imported from Japan. This Konjac block is a translucent, gelatinous traditional Japanese bar made from the konjac yam. The word "shirataki" means white waterfall, referring to the appearance of these noodles.   Keep refridgeratedSamyang Buldak Hot Chicken Flavour Ramen is best know for their Fire Noodle Challenge. Spicy and packed with flavour, we offer them in the following flavours: You can also find them in cups: Mung Bean Vermicelli Noodles Great for soups and salads Great as a gluten free optionUdon  is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. This pack has 4 portions of packed udon noodles. Preparation: Boil the udon noodles for 10 - 15 minute and rinse with cold water.Japanese bread crumbs. Suitable to coat proteins and vegetables to give that extra golden crunch when frying.
Wheat Flour (93.6%), Shortening, Sugar, Salt, Yeast (Saccharomyces Cerevisiae, Emulsifier (491)), Bread Improver (Corn Starch, Anticaking Agent (170), Firming Agent (516), Antioxidant (300), Enzyme (Alpha-Amylase) )

ContentRice Paper is often used to make Vietnamese spring rolls or otherwise known as summer rolls. They can be filled with almost anything from shrimp, pork, fresh vegetables and noodles.   How to use: Before using them you will need to rehydrate them and make them pliable. Do not immerse in water for longer than 10 seconds. Once rehydrated, rice paper can be eaten as is or even fried for a crispy alternative   We love this summer roll recipe from Rasa Malaysia     Ingredients: Rice flour, tapioca flour and salt. No preservatives   Keep in a cool dry place Once package has been open, place it in a resealable bag and store in your pantry or cupboard   Made in Vietnam   HalaalMorikon ito Shirataki Konjac Konnyaku 250g is Imported from Japan. This Konjac block is a translucent, gelatinous traditional Japanese bar made from the konjac yam. The word "shirataki" means white waterfall, referring to the appearance of these noodles. Zero Calories   Keep refridgeratedSamyang Buldak Hot Chicken Flavour Ramen is best know for their Fire Noodle Challenge. Spicy and packed with flavour, we offer them in the following flavours: You can also find them in cups: Preparation Information: 1. Put noodles into 600ml boiling water and cook for 5 minutes 2. Remove water from noodles (remain 8 spoons of water) and pour liquid soup into noodles, stir fry 30 seconds 3. Put flakes and stir well before serving
Halal
Mung Bean Vermicelli Noodles Great for soups and salads Great as a gluten free optionUdon  is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. This pack has 4 portions of packed udon noodles. Preparation: Boil the udon noodles for 10 - 15 minute and rinse with cold water.Asian Panko breadcrumbs. Japanese style breadcrumbs. The word "panko" is Japanese for breadcrumb. Panko is popular in Japanese cuisine and used to coat prawns, fish, meat and vegetables before frying to create a delicious, crunchy texture. They give a light, crispy coating as they absorb less oil than ordinary breadcrumbs.
Wheat Flour (93.6%), Shortening, Sugar, Salt, Yeast (Saccharomyces Cerevisiae, Emulsifier (491)), Bread Improver (Corn Starch, Anticaking Agent (170), Firming Agent (516), Antioxidant (300), Enzyme (Alpha-Amylase) )

Weight
DimensionsN/AN/AN/AN/AN/AN/A
Additional information
Flavours

Original, 2 X Spicy, Curry, Carbonara, Korean Black Bean, Cheese

Size

80g, 200g

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