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To make spring rolls, prepare fillings first, chop ingredients small and soak wrappers until pliable. Keep wraps covered with a damp cloth to avoid drying out. Work quickly to prevent tearing and cracking.
Spring rolls can make a flavorful side dish or a light, nutritious meal depending on how many you prepare and what you stuff them with. Some of the best tips for making any type of spring roll is to prepare all of the fillings first, making sure that each individual ingredient is small and has no sharp edges. Soak the wrappers first so they are pliable and soft, but be sure to drain completely before filling and rolling. During the assembling process, keep the wraps pliable by covering them with a damp cloth until you are ready to assemble the rolls.
When making spring rolls, it’s important to prepare the fillings first and arrange everything for assembling the rolls before you start dipping or working with the wrappers. This will prevent the rice paper from drying or soaking for too long and allow you to pay full attention to the fillings. Cook the meat and chop the vegetables, placing each in a small bowl. Once you start wrapping, you have to work quickly to make sure the rice paper doesn’t tear or dry out, which can cause cracking when rolling. Therefore, it can be helpful to line everything up in an assembly line at the location where you’ll be putting the spring rolls together so you have everything you need nearby.
Due to the delicate nature of the wrappers used for spring rolls, it’s important that the filling ingredients are small enough that they don’t tear in the wrapper. Ingredients such as cucumbers, carrots, or other greens should be chopped, as julienned or larger pieces often have sharp edges that can easily tear into the casing. If you prefer a julienne cut, blanch the vegetables before using them to soften the edges. In general, everything should be the same size for even distribution and to keep the spring rolls intact.
Most spring roll wrappers need to be soaked and drained before working with them, even if they feel pliable to the touch. Since the wraps aren’t generally cooked, soaking helps remove some of the floury taste that many wraps have and makes them easy to work with and simple to seal once you’re done rolling. You usually need to soak the wrappers in cold or room temperature water for up to three minutes before you start assembling the spring rolls. Despite this, they shouldn’t be completely wet before rolling them up, as this can make them prone to tears; to avoid this, shake them gently or dry the water before working with them.
If you’re making a large batch of rolls, keep any wraps you’re not using covered with a wet cloth until you’re ready to work with them. Most spring roll wrappers dry out very quickly, but leaving them in the water to soak for too long can ruin their texture. For this reason, after soaking the stack of wraps and draining off the excess water, place them on a plate and cover them tightly with a damp cloth so they retain their moisture without exposing them to too much moisture.
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