You’ll see two common styles in this aisle:

• Rice paper sheets: Dry, translucent rounds used for fresh rolls and also for frying. They rehydrate in water and create a delicate, light texture.
• Wheat-based spring roll pastry: Thin, square sheets that are typically used for frying. They crisp up for that classic, bubbly crunch.

Choose based on the texture you’re after and how you plan to cook. Fresh, uncooked rolls often use rice paper, while deep-fried rolls often use wheat pastry. Both styles are available online and in many stores, but availability can vary by location and time. Checking package directions for prep and cooking suggestions can help you get the best results.

Most wrappers fall into two ingredient families:

• Rice-based wrappers: Typically made from rice and water, sometimes blended with other starches for flexibility. These are the thin, translucent rounds you soak briefly before rolling.
• Wheat-based pastry: Commonly made from wheat flour and water, with simple seasonings depending on the product. These sheets are often used straight from the package or after a brief thaw.

Ingredients and thickness can vary by brand and style, so it’s a good idea to review the package for the specific ingredient list and any prep notes. If you have dietary preferences or needs, checking the label before you buy can help you choose a wrapper that fits your recipe and routine.

You can shop spring roll wrappers on our site and in many stores:

• Online: Search for “spring roll wrappers” and use filters to browse styles. Pickup and delivery options can show what’s in stock near you.
• In-store: Shelf-stable rice paper is often in the International Foods or Pantry aisle. Some wheat-based pastry may be sold refrigerated or frozen; check the Frozen Foods section as well.

Availability can vary by location and time, so using the store selector or Pickup/Delivery tools can help you confirm what’s currently carried at your nearby store. If you’re planning a specific recipe, reviewing package size and shape (round vs. square) before you head to checkout can save time.

A gentle soak and quick handling can help:

1. Use cool to lukewarm water in a shallow dish. Hot water can make sheets too fragile.
2. Dip 1 sheet for just a few seconds; it should still feel slightly firm.
3. Transfer to a damp surface (cutting board or clean towel). It will continue softening as you add fillings.
4. Roll promptly to avoid over-hydrating. If it gets too soft, it’s more likely to tear.
5. Work one sheet at a time and keep unused sheets covered to prevent drying.

These steps can help reduce tearing, but results can vary with wrapper thickness and room humidity. Checking the package for brand-specific prep tips can also be helpful.

Storage needs can differ by wrapper type and brand, so follow the package first. In general:

• Rice paper (shelf-stable): Keep tightly sealed in a cool, dry spot. After opening, slip the stack into an airtight bag or container and use within a reasonable time frame to avoid humidity-related sticking.
• Wheat-based pastry: Many styles are sold refrigerated or frozen. Reseal and return leftovers to the fridge or freezer as directed. Thaw gently in the refrigerator when you’re ready to use more.

During prep, keep opened sheets covered to prevent drying. Proper sealing and avoiding moisture exposure can help maintain texture, but storage conditions and product thickness may affect longevity.