Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)
Purchase options and add-ons
Brand | Three Ladies |
Size | 12 Ounce (Pack of 3) |
Is Microwaveable | No |
Product Dimensions | 8.66"L x 8.66"W |
About this item
- Machine Made and Dry. Clean Production
- Great for Low Carb Diet
- Easy Use. Just Wet and Use
- Round Size: 22 CM, 12 OZ, 50 Counts.
Frequently bought together
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Product Description
rice paper / easy to eat.
Product details
- Is Discontinued By Manufacturer : No
- Package Dimensions : 11 x 9.5 x 2 inches; 2.35 Pounds
- Item model number : GR-C01E-449B
- UPC : 753182123066 753182123028 885177856113
- Manufacturer : ThreeLadies1231
- ASIN : B00437EN2C
- Best Sellers Rank: #782,104 in Home & Kitchen (See Top 100 in Home & Kitchen)
- #22,917 in Bakeware
- Customer Reviews:
Videos
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Vietnamese Dipping Sauce (Nuoc Cham)
Viet Kieu Company
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the texture, value, and ease of use of the spring roll wraps. For example, they mention that they are the perfect chewy consistency, easy to use, and simple to make. Customers are also happy with quality, and gluten free. That said, some complain about the durability.
AI-generated from the text of customer reviews
Customers like the quality of the rice paper. They say it's exceptional, easy to work with, and the best rice paper for spring rolls. Some customers also mention that the sheets are broken.
"It was fresh good quality but if you can find an Asian store buy there it will be 4 times cheaper" Read more
"...Worked very well and everyone loved the rolls...." Read more
"...new household favorite, making for a very pretty end product, that's healthy and actually makes a nice treat if you have vegetarian or vegan friends...." Read more
"...them fairly longer than a typical egg roll because these wrappers stick together very well so not as much roll support is needed...." Read more
Customers find the rice paper easy to use and simple to make. They say it's stretchy and makes it easy to make a roll. Customers also mention that the rice is convenient to have on hand due to its long shelf life. They mention that wrapping it up was easy and that it encircled the burger nicely.
"...The rice paper is SUPER easy to work with. Just dip one in a warm bowl of water and voilà -- you're ready to roll. :))..." Read more
"...And provide a unique visual appeal. Also dunk into sauce's great and contain filling better fresh or fried in that longer some what thinner..." Read more
"...warm water they are so pliable and stretchy - they make it really easy to make a roll and then make the roll easy to eat...." Read more
"...Then I place more condiments on top of the burger. Wrapping it up was easy because the wrap encircled the burger nicely...." Read more
Customers like the taste of the spring roll wraps. They say they are delicious, excellent, and good. They also say the wrappers are practically flavorless, but come out crispy and are good dipped in sweet chili sauce or soy sauce. Customers also mention that the wraps are nice and thin, and offer a good chewy texture. Overall, customers are happy with the taste and recommend the product.
"...These have become a new household favorite, making for a very pretty end product, that's healthy and actually makes a nice treat if you have..." Read more
"I’ve been using this rice paper for years. I like the flavor and the quality...." Read more
"...They are very easy to use if you use them right, and taste good.Here's a tip for using them...." Read more
"...I also found the taste superior - they result in a clean refreshing roll and have no cardboard like taste as many other brands do. Enjoy." Read more
Customers like the value of the spring rolls. They say it's inexpensive enough to practice on and a great buy.
"...And the price is terrific...." Read more
"...They dont break or fall apart. Great price. Super convenient to have on hand due to their long shelf life...." Read more
"...Suddenly craving veggie wraps. These were a great price, good quanity, almost 100...." Read more
"...I'm also really happy about how cheap they are because just one pack at the grocery store would probably cost as much as the three I bought here...." Read more
Customers like the texture of the spring rolls. They mention that they have a perfect chewy consistency, and soften as they are loaded up. They also say that they stay crunchy longer when fried.
"...A lot better when just flexible. The texture is just so much better. Even after moistened they still continue to absorb liquid...." Read more
"...They roll up nicely and have that perfect texture one looks for when wrapping Vietnamese summer rolls...." Read more
"...5-7 seconds and although they may seem stiff at first, they'll continue to soften as you are loading them up with your ingredients and will roll..." Read more
"...I am so please with my purchase. They are the perfect thickness and texture. Great buy!!" Read more
Customers are happy with the gluten free aspect of the rice paper. They say it's a healthier substitution for regular tortillas and a great alternative to rice, bread, and pasta. Customers also mention that it'll keep them off carbs.
"...Can fry, bake or serve raw. Did I mention they're gluten free too...?" Read more
"...They are wheat free and gluten free (can be different) which is literally life and death in our home...." Read more
"I have celiac disease and these are Gluten Free. I made a veggie mix spring roll and they worked great. They rolled well and held their shape...." Read more
"...Great tastingSimilar to what you find in AsiaGreat alternative of a carb option to rice/bread/pasta etc." Read more
Customers find the size of the wrap nice and large enough to incorporate everything they would like in it. They also say it's great for all size rolls.
"Perfect size and taste great...Made sprining rolls & Asian wraps.I will order again!!!" Read more
"Nice size, easy to work with, not to brittle before you get them wet. Will purchase again at the same price." Read more
"...I love how these wraps are thin and I love the size of them. I have gluten intolerance and I have not had any issues with using these wraps...." Read more
"...They are large enough, separate easily but don't tear or crumble, not damaged in shipping either. Good price too.I'm very satisfied with them." Read more
Customers are dissatisfied with the durability of the rice paper. They mention that it cracks easily, and some of the rolls arrived broken.
"This is a good wrap. However, many of the sheets are broken. You have to eat it right away or place it in the frig for few hours...." Read more
"...a week later, i am having issues, 1/2 down the first package the papers are cracked, almost in half, I store flat on a shelf, in bag,use two hands..." Read more
"...good, and they were easy to use… But about half of them were broken along the edges during shipping...." Read more
"...The only reason I didn’t give 5 stars is that one package had some broken rolls. That’s my only complaint!" Read more
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Top reviews from the United States
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I didn't make rolls or sushi in the photo, but it's what I try to emulate.
It's funny when you take the first one out of the package they resemble very thin and patterned vinyl albums more than something you'd eat. You simply dip one in a dish of warm water, submerge the disk or flip it to the other side, keeping it in the water for only about ten seconds. At that point it will have softened but still won't seem like anything edible. By the time you've added filling and folded it up it will have softened further until it's that chewy, stretchy, and slightly odd texture of a good spring roll. We recently prep'ed a variety of filling ingredients and dipping sauces and had a make-it-yourself spring roll (and sushi) dinner party. Worked very well and everyone loved the rolls. But remember, a good dipping sauce is key; if you have a favorite restaurant with great sauce it's worth asking if they'll sell you a pint.
My tips:
1. After a paper is moistened, let most of the excess water drain off, but only for a few seconds. Excess will be absorbed.
2. Put the moistened wrapper on a plate or other surface that's larger than the wrapper. I once used a smaller dish and the wrapper wrapped around the side of the dish as if it were cling wrap. It could still be peeled off the dish but it's a nuisance.
3. Don't think "burrito" as you're adding filling; it should be much smaller. I aim for a finished roll of about 1.5" or 2" x 3.5".
4. If, for example, you add a strip of carrot, cut it in two pieces so you can adjust its length so it doesn't poke through the wrapper.
5. Try to compact the ingredients so you get nice tight roll, not a big loose roll.
6. Fold in the ends first, then the sides.
7. Experiment with dipping sauces. A good sauce makes all the difference, so best to have a small variety available.
8. Some filling options: cooked but cooled thin rice/vermicelli noodles, strips of fried and cooled tofu (I love Wildwood Extra Firm), jicama, carrot, bean sprouts, LOTS of whole fresh mint leaves and/or Thai basil leaves, shrimp. Check a recipe site for more ideas and experiment!
Reviewed in the United States on October 9, 2015
I didn't make rolls or sushi in the photo, but it's what I try to emulate.
It's funny when you take the first one out of the package they resemble very thin and patterned vinyl albums more than something you'd eat. You simply dip one in a dish of warm water, submerge the disk or flip it to the other side, keeping it in the water for only about ten seconds. At that point it will have softened but still won't seem like anything edible. By the time you've added filling and folded it up it will have softened further until it's that chewy, stretchy, and slightly odd texture of a good spring roll. We recently prep'ed a variety of filling ingredients and dipping sauces and had a make-it-yourself spring roll (and sushi) dinner party. Worked very well and everyone loved the rolls. But remember, a good dipping sauce is key; if you have a favorite restaurant with great sauce it's worth asking if they'll sell you a pint.
My tips:
1. After a paper is moistened, let most of the excess water drain off, but only for a few seconds. Excess will be absorbed.
2. Put the moistened wrapper on a plate or other surface that's larger than the wrapper. I once used a smaller dish and the wrapper wrapped around the side of the dish as if it were cling wrap. It could still be peeled off the dish but it's a nuisance.
3. Don't think "burrito" as you're adding filling; it should be much smaller. I aim for a finished roll of about 1.5" or 2" x 3.5".
4. If, for example, you add a strip of carrot, cut it in two pieces so you can adjust its length so it doesn't poke through the wrapper.
5. Try to compact the ingredients so you get nice tight roll, not a big loose roll.
6. Fold in the ends first, then the sides.
7. Experiment with dipping sauces. A good sauce makes all the difference, so best to have a small variety available.
8. Some filling options: cooked but cooled thin rice/vermicelli noodles, strips of fried and cooled tofu (I love Wildwood Extra Firm), jicama, carrot, bean sprouts, LOTS of whole fresh mint leaves and/or Thai basil leaves, shrimp. Check a recipe site for more ideas and experiment!
Saw a recipe on the Pioneer woman where she took leftover Thanksgiving goodies and wrapped them up in a rice paper roll. It was a bit of a strange concept to me – but piqued my curiosity to the point I wanted to order and try some.
We didn't follow her recipe, preferring something slightly healthier, so we julienned carrots, cucumbers, peppers, purple cabbage and tomatoes, and rolled them in the softened rice paper rolls. Also made a BBQ ranch ((it sounds peculiar, I was skeptical at first myself)) to dip them in....HOLY MOLY...they were unreal! These have become a new household favorite, making for a very pretty end product, that's healthy and actually makes a nice treat if you have vegetarian or vegan friends. I'd be remiss if I didn't mention these were a true crowd pleaser with my meat-loving brothers who are repulsed at the thought of frou-frou finger foods that are 'pretty' ;) We made extras for them the next day --they liked them so much.
The rice paper is SUPER easy to work with. Just dip one in a warm bowl of water and voilà -- you're ready to roll. :))
Can fry, bake or serve raw. Did I mention they're gluten free too...?
Saw a recipe on the Pioneer woman where she took leftover Thanksgiving goodies and wrapped them up in a rice paper roll. It was a bit of a strange concept to me – but piqued my curiosity to the point I wanted to order and try some.
We didn't follow her recipe, preferring something slightly healthier, so we julienned carrots, cucumbers, peppers, purple cabbage and tomatoes, and rolled them in the softened rice paper rolls. Also made a BBQ ranch ((it sounds peculiar, I was skeptical at first myself)) to dip them in....HOLY MOLY...they were unreal! These have become a new household favorite, making for a very pretty end product, that's healthy and actually makes a nice treat if you have vegetarian or vegan friends. I'd be remiss if I didn't mention these were a true crowd pleaser with my meat-loving brothers who are repulsed at the thought of frou-frou finger foods that are 'pretty' ;) We made extras for them the next day --they liked them so much.
The rice paper is SUPER easy to work with. Just dip one in a warm bowl of water and voilà -- you're ready to roll. :))
Can fry, bake or serve raw. Did I mention they're gluten free too...?
This listing says qty of 50 when its some where like 30ish. If you watch youtube videos ppl just dampen them, some time with damp towels just to the point of flexibility. First one I made I let it sit for 5 sec's like suggested and it was like ick soggy and flat tasting. A lot better when just flexible. The texture is just so much better. Even after moistened they still continue to absorb liquid.
Im thinking of liquids with seasoning the water to reconstitute these. I found them bland and I love plain rice even without salt. But these are mostly tapioca then rice .. so diff flavor.
One side is smooth, the other is textured with is seen in the photo of product.
You can also fry them and they dont seem to absorb as much grease as flour based rolls. You can also make them fairly longer than a typical egg roll because these wrappers stick together very well so not as much roll support is needed. They are pretty crunchy when fried. making them a bit thinner than the standard egg roll, but as long as the wrap minus a half inch on each center provides the most crunch when fried. And provide a unique visual appeal. Also dunk into sauce's great and contain filling better fresh or fried in that longer some what thinner shape.
Watching youtube video's on spring roll making, one oriental woman massaged salt in her cabbage which extracts the water, then squeezes the water/liquid out of the cabbage by hand. Im not sure what this to the nutritional content with this method, but does make them stay crunchy longer. Doesnt take long. Its the same method used as making SauerKraut (which is very easy and full of Probiotics unlike the vinegar based store bought SKraut).
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