Question about rice paper- I shop at a large Viet supermarket and buy all-rice rice paper. I made your baked cha gio tonight. Altho' it was crisp, the texture was kind of leathery, and not light and blistered like it is if fried. I notice that your recommended brands, 3 Ladies and Tufoco Bamboo Tree, have more tapioca flour than rice flour. Does your recipe assume the use of rice paper with a high percentage of tapioca? Would that be lighter?

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