A more modern method is to use machines that can steam and dry the wrapper for a thinner and more hygienic product, suitable for the export market.

[citation needed] Vietnamese banh trang wrappers come in various textures, shapes and types.

These banh trang wrappers are made from a mixture of rice flour with tapioca starch, water and salt.

These banh trang wrappers are made from rice flour, green beans, vegetable oil and salt.

[5] These banh trang wrappers are typically made from rice starch, then adding sesame seeds.

These banh trang wrappers are typically made by adding coconut milk, sugar, rice flour, sesame seeds, and water.

Bánh tráng phơi sương are wrappers with flexible two layered rice paper.

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.

[8] Woven banh trang wrappers are typically deep-fried to make aesthetically appealing cha gio (Vietnamese crispy spring rolls).

Sesame banh trang wrappers are typically baked or soaked in water, depending on individual textural preference, then served with salads, mi Quang and various other dishes.