Rice paper usually refers to paper made from parts of the rice plant,like rice straw or rice flour. However, the term is also loosely used for paper made from or containing other plants, like hemp, bamboo or mulberry. Rice paper has been used for centuries in Japan and China for writing and artwork. Some crafters enjoy working with rice paper because of its distinct texture and slight translucent appearance.

In Europe, around the 1900s, a paperlike substance was originally known as rice paper, due to the mistaken notion that it is made from rice. In fact, it consists of the pith of a small tree, Tetrapanax papyrifer, the rice paper plant. The plant grows in the swampy forests of Taiwan, and is also cultivated as ornamental plant. In order to produce the paper, the boughs are boiled and freed from bark. The cylindrical core of pith is rolled on a hard flat surface against a knife, by which it is cut into thin sheets of a fine ivory-like texture.

Dyed in various colors, this rice paper is extensively used for the preparation of artificial flowers, while the white sheets are employed for watercolor drawings. Due to its texture this paper is not suited for writing.

Edible rice paper is used for making fresh summer rolls (also called spring rolls) or fried spring rolls in Vietnamese cuisine, where the rice paper is called bánh tráng or bánh đa nem. Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. The tapioca powder makes the rice paper glutinous and smooth. It is usually sold dried in thin, crisp, translucent round sheets that are wrapped in cellophane. The sheets are dipped briefly in hot water to soften them, then wrapped around savory or sweet ingredients. Kozo is made up of 21.8% cellulose.