I spontaneously bought a whole lot of rice paper on a trip to Vietnam (had a 46kg baggage limit), only realising now that it's different to what is available here in supermarkets. It's already bendy, not opaque, and using a translator - I believe it's made from 100% rice flour. To my knowledge, the rice paper we're all familiar with tends to be tapioca based. So I am curious how to use these - do they need to be pre-soaked as well? are there any traditional or specific dishes calling for this kind? I am struggling to find anything online about these.
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