A few tips- I haven't made this particular spring roll recipe, but have made others- The rice paper is easier to manage if you have a slightly wet paper towel on your work surface. This helps keep it from sticking and/or tearing- If you need to prep these ahead of time or have left overs, you can store them in the fridge in an air tight container. Mine didn't get hard, but I also soaked the rice paper for 40 seconds each and they were not too soggy.The trick for storing them is not to let them touch, because they will stick together- Also wet enough paper towel (squeeze out excess water) to line the container beneath the rolls, and lay some across the tops. I had made a few too many but they were still just as good two days later and hubby even took some to work for lunch. I hope someone finds this helpful!
What can I say, but fabulous? This is one of my favorite things to order in Asian restaurants, but the homemade version gave me such satisfaction! hehe! The dipping sauces are essential in my opinion...but this recipe is a definate keeper! Thanks HeatherFeather!
Great recipe. I added some shredded carrot, but everything else was the same. I used both dips and enjoyed both. I did put a damp paper towel down on the counter so they didn't stick, but they rolled up very easily. The key is to make sure everything in thin cut and small so it rolls easier. Perfect recipe, light healthy and easy, Thx, I will absolutely be making these again.