By Harold McGee
Despite rice’s lack of gluten, noodles and thin sheets can be made from rice-flour doughs. Rice paper is used as a wrapper to enclose meat and vegetable preparations, and can be eaten either simply moistened or fried.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.