english: rice wrapper, rice paper
mandarin: yuenan mizhi
vietnamese: banh trang, banh da nem
there are different kinds of "banh trang" available in markets, but for wrapping spring rolls, there are two basic kinds: a hard, brittle kind that needs to be soaked in water, often used for making fresh summer rolls; and a more flexible kind that can be rolled up without soaking, which is ideal for making fried spring rolls. both kinds are paper-thin and slightly translucent.
in stores in america, the first kind (the one that needs to be soaked) seems to be the only kind widely available; yet this kind is not ideal for making fried spring rolls, because it is usually too sticky (even after frying). so when i'm making fried spring rolls in america, i use chinese wheat-based wrappers.
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