Rice paper is commonly associated with Vietnamese cuisine, but its origins can be traced back to ancient China. It is also used in other parts of the world, such as Latin America and the Middle East.

It is made from a mixture of rice flour, water and tapioca flour which is spread out thinly and then dried, resulting in a thin, translucent sheet. It was originally used to wrap food and can be eaten raw, fried or baked and used for both savoury and sweet dishes. Nutrition wise, it is a lower calorie alternative to breads, wraps etc. and suitable for those who are gluten intolerant. Each wrap contains 6-10g carbs and 20-30 calories.

Harumaki is the Japanese name for a Vietnamese spring roll or rice paper roll. Vegetables and a protein are wrapped in very thin rice paper and eaten as is nama (raw) or cooked and served with a dipping sauce. Vermicelli rice noodles and beansprouts can also be added along with herbs such as coriander, basil and mint.

This dish combines prawns (ebi) with nira, a garlic chive found in Asian markets sold in a bunch of what looks like long blades of grass with a distinctive smell of garlic. It is also known as garlic chive and Chinese leek. Combined with rice vermicelli noodles, ginger, soy sauce, and sesame oil, the mixture is placed in rice paper, wrapped and baked until golden and served with a peanut sauce.

The dipping sauce is rich, creamy, earthy, spicy and umami.