![](http://tidbits.wanderingspoon.com/wp-content/uploads/2012/03/Traditional-Banh-Trang-18.jpg)
When spread a tiny bit thicker and eaten while still fresh, the rice paper rounds are called banh uot. This is a very popular breakfast dish. Di Yen drizzles scallion oil on the rounds I made (since they’re so conveniently thicker than usual), and we all enjoy their silken texture with a simple soy dipping sauce.