with water before usage. When fried, they are crispier and not as chewy like its southern counterpart. It is used as a wrapper when making nem cua bể. Bánh tráng rế (Woven banh trang) These banh trang wrappers are made from rice flour, green beans, vegetable oil and salt. These wrappers are delicate and thin. They are lacy, net-like wrappers typically used for deep-fried cha gio rolls. Bánh tráng mè (Sesame banh trang) These banh trang wrappers are typically made from rice starch, then adding sesame seeds. Its texture resembles that of a rice cracker. Bánh tráng tôm mè (Sesame-shrimp banh trang) These banh trang wrappers are made by adding sesame seeds and dried shrimps. Its texture resembles that of a rice cracker. Bánh tráng sữa (Milky banh trang) Bánh tráng sữa are made by adding milk. This type of banh trang is softer, and supposed to melt on your tongue. Bánh tráng dẻo Bánh tráng dẻo are soft and malleable sheets. They also come in different flavors. Bánh tráng mỏng (thin bánh tráng) Thin sheets made from only tapioca starch. They are dried and translucent and are more sticky when activated with water. Bánh tráng chuối (Banana flavored banh trang) These banh trang wrappers are typically made by adding bananas. Its texture resembles that of a rice cracker. Bánh tráng dừa (Coconut flavored banh trang) These banh trang wrappers are typically made by adding coconut milk, sugar, rice flour, sesame seeds, and water. The texture resembles that of a cracker, similar to the sesame banh trang. Bánh tráng phơi sương Bánh tráng phơi sương are wrappers with flexible two layered rice paper. Bánh tráng trộn (Mixed rice paper) Mixed rice paper has the main ingredient is rice paper cut yarn, mixed with fried dried shrimp with fat. Culinary uses Banh trang wrappers are typically used in Vietnamese nem dishes. These wrappers are eaten dried (khô), fried (rán), baked (nướng) or soaked (ướt). They are typically served rolled (cuộn) or baked (nướng), in salads, soups and stirred fried Vietnamese dishes. The light, translucent traditional banh trang wrappers are typically used for various Vietnamese rolls, more commonly the goi cuon (salad rolls). Though commonly used in fresh rolls, Northern Vietnamese cuisine often use these wrappers in chả giò (Northern Vietnamese: Nem rán), a crispy, fried springroll. Traditional banh trang wrappers are also used to wrap common Vietnamese dishes such as banh