- Don't soak the rice paper wrappers. A quick dip or better yet, using a spray bottle of water, and they'll soften within seconds.

- Non-porous surfaces for working only. Whether it's a plate, a solid-surface countertop, a metal cookie sheet - nothing absorbent.

- Have a bowl of water handy and keep your hands damp. It's just like making sushi; water prevents sticking.

I've made hundreds of these over the years and I have a shallow dish with warm water which I dip the rice paper sheet in for about ten seconds. Then I place it on a tightly woven dish towel to quickly fill and roll up. By the time I am finished the towel is damp so if I'm refrigerating the rolls I cover them with the damp towel.

I soak the rice wrappers in a pan with warm water until they are soft. I swirl the wrapper with my hand while it's in the water and once it feels soft I remove it. It should only take 10-15 sec if the water is warm enough. If the water is too hot it will soften really quickly and then it's prone to fall apart when you remove it. Like jakkom, I only place the wrapper on a plate or cutting board. Also don't fill it too full or it will be hard to wrap.

I do the same as Colleen. You've insipred me for lunch!

I have to say that I've never heard of these type wrappers? I've only seen wrappers used in fried rolls. This looks delicious.

1. Tools - warm water in a small pot, a fine hair (camel hair) 2" wide paint brush and you best non-stick pan.

2. Take one sheet of dry rice paper and put it on the non-stick pan and brush on warm water.

3. put you fillings on the rice paper. By that time the rice paper will be soft enough for wrapping, but dry enough that it will not stick to the pan.

dcarch

Crab meat spring rolls

Dcarch7,

I need directions to your place. These are so beautiful and delicious looking. But, to be sure, I must eat a few.

Duplicate deleted

dcarch

At home I spray water onto the rice paper on a plate, and I flip it to spray both sides. It does not take much water, and they get soft very quickly - if not, I spray more water. Then when they are soft, I add the fillings. I find it easier to use small quantities of filling and make thin rolls.
In Hawaii, I visited a Vietnamese restaurant on Maui called "Vietnamese Restaurant" and ordered something with rice paper - I believe they called it a "Vietnamese burrito". They delivered a stack of dried rice paper to me with the filling separate and also a dish of warm water for me to soak the paper. They also gave me no instructions how to assemble the rolls and giggled after they delivered my dish. They stopped giggling when they discovered that I had no problem assembling my own rolls. Despite this experience, I did go back to that restaurant because the food was good and cheap, and it was close to my hotel.

OMG Lars, I had the same experience on Maui! They obviously get a kick out of humiliating tourist. Like you, I like my rolls with rice paper wrappers and was okay. I did have to assemble the HG's wrappers but I do that at home anyway.

You've already gotten a number of suggestions not to soak the wrapper. We have a large plate with deep sides that we put a bit of water in and wet them in that, but pull them out after only a second or two -- long enough to run a hand over them and make sure all parts have gone into the water, then lift and shake off any excess, and place them textured side down on a plate. The texxtured side down means there are some tiny air spaces under the wrapper and it makes it less difficult to lift and roll.

Placing the filling to one side also helps.

OK so when you eat these roll-ups, the wrapper is WET? That doesn't sound appealing to me. I thought they were dry and crispy when you ate them...don't ask me why other than that's how it looks in the picture.

AR-girl, I hope some of the more experienced rice wrappers will chime in, but my experience is that the rolls are not wet when you finish. If you do it right (and not like me), you don't have much water on the wrappers. As time goes on, the smidge of water left on the wrapper will soak in.

I haven't tried again since I posted. I cannot get DH to eat fish that often, but I intend to make another run at summer rolls before too long. Thanks to all who've shared their experience with me. I surmise that I soaked the wrappers too long and then laid them on a towel instead of a solid surface, plus I probably didn't work quickly enough. I think I got it now!

ARgirl, they're not wet, but sort of sqidgy, like the consistency of a very thin fresh crepe.

It could just be the quality. I have a few different brands at any given time. I just pick them up when i see them as i make them so often. I like the larger size since when i make them it is usually for a crowd. I line up three 1/2 sheet pans, one for a bit of hot water from the kettle, (not boiling). I lay one in and almost immediately flip it, barely 5 sec. Then onto a damp linen drying towel. (the ones with a tight weave). The third pan has all my herbs and ingredients dry and ready to go. I've used my marble pastry board before but i like a towel to absorb some of the moisture.

I've never had any trouble with sticking but the first one or two seem to be a bit of a test. Testing the timing and taste testing the dipping sauces. I've used the smaller ones as hand rolls but the large ones i find easier to work with and i can cut into 6 slices and serve like sushi. I let the flower tips from chinese chives poke out the ends for 'pretty'. : )

@AR-girl. They are made with rice flour. Similar to any noodle. Like dried pasta absorbs water and softens, rice wrappers do the same. Just quicker being so thin. They taste like a noodle. They will fall apart if given too much time in warm water. like over-cooked pasta.

Here is a quick video how they are made...obviously the ones we buy are factory made but the process is the same. A wet rice slury is steamed, then dried on a basket weave. I've made rice noodles before and it is similar but just a bit thicker, not dried. and Yes, like a crepe batter.

Wow! Interesting video, Sleevendog!

Could not find a pic. I know i have photographed in the past. Make sure your veggies are really thin and dry. Any salad/lettuce should be a tender type. I've never used carrot because it is so firm. Cilantro with the tender stems, basil, chives, and some mint. A bit of rice vermicelli soaked and tossed in some toasted sesame oil and toasted sesame seeds is a good addition filler.

I make mine vegetarian for the most part, then a few where i lay my rice wrapper over a dry nori sheet and roll for a smoked salmon version. I'm usually taking them to an event and need to travel with the load. I use the stacked steamer baskets and wrap the 'package' in a damp thin towel, then into a bag and in a cooler...

A big hit around NewYears. "tastes like Spring!!!". (i always get that).. after all the holiday sweet treats. If i make them for the upcoming 4th weekend i'll use my garden sugar snaps and their pea shoots. My basil bed is looking good...

Lars, that's a great story.

Sleevendog, it's fun to watch the rice paper being made. Martin Yan showed it being made on one of his shows.

I shred carrot into fine pieces with one of those (?name) wishbone shaped peeler like gadgets (inexpensive in an Asian shop).

Sugar snap peas sound good. I didn't get mine planted in time.

Are you growing Thai Basil? I notice that most of the plants and seeds a available have smaller and narrower leaves than the Thai basil I buy at the Asian market. I prefer that latter as the leaves and buds have more substance. Do you know what seed name will give the wider, larger leaves?

I love Thai basil but find it so perishable. I keep it "dry" (not washed and wet) and packaged loosely in a poly bag that I' e blown up/into and sealed. Then I double bag it so that it doesn't get too chilled or crushed. Still, it is just a matter of days.

Anyone have a better way to keep it fresh and green (maroon stems & buds)?

@startsplitter: I always use the water method -- snip steps, leave in water like flowers. Regular basil starts at room temp. Cilantro in the fridge.

Thanks, Gooster. Even in the summer? So I just trim the ends of the stems and put it in a glass of water? Okay. I did revive some wilted cilantro that way. The woman at the Asian market packages it on a foam tray, wrapped with cling wrap. If I keep it like this, it will be moosh inside a two days.

Star, that's a julienner. I use mine all the time on carrots and to make zucchini & yellow squash "pasta".

Bbstx, I love spring rolls, but have never made them. When the urge strikes I pick them up at Whole Foods or Pei Wei. Your thread has me thinking I should give 'em a try.

Arkansas girl -- the conversation here is about fresh spring rolls and the wrapper is like a very fine pasta sheet that should be tender to bite into. Dry and crispy is (I hope) a fried spring roll or egg roll. Either that or the wrapper dried out teribly and it wasn't fresh.

I do have some thai basil growing. It can be a little harder to find starter plants, but you can also start it from seed. If you buy any herb on one of those foam trays, remove it when you get home. Those will cause any leafy herb to go bad quickly. Snip the ends and stick them in a glass of water -- should do the trick. Cilantro is the one thing I've given up on growing. It just gets too hot here and the stuff bolts quickly. You never have it when you want it.

I made some on Sunday with shredded lettuce, avocado, shredded carrots, spring onions, coriander leaves, prawns and rice noodles.

I have a set of wishbone peelers. I'll use a bit of carrot if i make a few different rolls to help identify and separated them. I just find carrot a bit 'toothy'.

@stars. I know what you mean about purchased vs grown thai basil. It has to just be growing conditions. When my seeds go in it is still cool in the evenings and very hot during the days, especially this year. It does well for the most part. When i buy it off season, my market sells it straight from the crates. The Thai and the big leafed Italian stems are huge and not nearly as woody as mine. I grow the slow-bolt coriander and it does fine if i give it some shade once up....i also sow a dozen seeds every week throughout July. Nice if i get some before bolting but all the herbs are so cheap in my market.

If your store bought herbs have the root ends, you can start some plants inside. I have a big container on the deck just outside the kitchen. That pot is full of these starts well ahead of my garden herbs. I just stuffed them in as soon as the snow thawed and things warmed up. It gets just mid-day sun so mostly shady.

@starsplitter: Yes, any glass will do. Just don't put the basil in the fridge -- it does not like the cold. A cool spot is fine. Our home stays cool enough in the summer -- just remember to change the water. I recently had some flat leaf parsley stay good for two weeks in a glass in the fridge!

Here in Texas we are getting jicama 'tortillas' which are great for these kinds of rolls, also great for fish/shrimp tacos. We're having a great time experimenting with them in place of regular wrappers and tortillas. LOVE THEM!

DD was here for lunch today. We made a run at rice paper wrapped rolls. Same ingredients and sauce as before. Dipped the sheet in tepid water, flipped over, put it on a cookie sheet and rolled it up. Worked like a charm! After eating one each, we decided we really don't like the texture of the wrappers. We had only made the two, so we took the rest of the ingredients, turned it into salad and dressed it with the dipping sauce. YUM!

iloveitall, are the jicama "tortillas" gluten-free? Do they have a distinct taste? How do you crisp them up?

Islay -- those sound delicious. I love avocado. Pricey here, unfortunately.

Sleevendog, so do you think it is the same variety? I have "Siam Queen" seeds, but I also think that is the name of the Thai Basil plants I've bought at nurseries and at W-m store.

One of my neighbors just planted a pretty raised bed kit (I helped her). It is up on a cement terrace, away from marauding rabbits and woodchucks. She filled it with alternating layers of potting mix and bagged manure. It's been watered regularly, and the plants are packed in there (3' Sq box). Jeepers! I bet that anything will take off in that stuff.

My soil is LEAN. I compost, but haven't added it to my garden beds for a while. My "garden" was (I didn't know when I dug it) an extra leech field or something. But the house was built in the woods on a slope and the excavator (I could ring his neck, but he's no longer with us), pushed the nice woodland top soil onto an adjacent parcel (that he bought <g>) and so the house lot/yard were pretty much gravel fill. There were piles of pond excavated "loam" here and there when we moved. A smart fellow with a small dozer spread the loam around for us, but it was not screened and there was only enough to give about 4" of topsoil. So I added feed bags full of horse manure, peat, forest soil and house/garden compost and leaves and clippings over the years. It must have helped because I at least have some worms in the soil and the structure is better than gravel <wan smirk>. But we are in the woods, so our place gets a lot of shade throughout the day. Nice for staying cool, but most plants want more light.

I've planted cilantro roots from the store and as well as the ends of green onions. I've even planted punky Asian Shallots. A red onion too. The cilantro didn't work very well, too woody.

Your idea to keep planting is it good. I'm short on space. I think I'm going to try to find a way to ELEVATE raised bed kits off the ground away from woodchucks and rabbits.

To TEXAS new comer to thread: I have never tried jicama or fish tacos, but they sound delicious. (I've I've got the wrong thread, ignore. I have to work between mobile phone, PC and too much to do.)