Rolling rice paper rolls

Rolling rice paper rolls

A tight, golden roll with no air pockets, for fried or fresh spring rolls

The technique

Dip a rice paper sheet in lukewarm water until it turns pliable, about 10 to 20 seconds. Lay it flat, smooth side down. Place the filling in a log across the lower third, without touching the edges. Fold the bottom over the filling and press gently, then fold in the sides like a crêpe. Roll upward while pressing lightly to push out the air. The roll should be compact and the ends well closed.

When

For Vietnamese fried spring rolls (nem rán), fresh spring rolls, and raw summer rolls. Rice paper also works for raw vegetable rolls, ground pork, or shrimp.

Pitfalls

1. A sheet that isn't softened enough tears when you fold it
2. A sheet left too long in the water turns sticky and impossible to peel off the surface
3. Too much filling bursts the roll or makes a doughy bite
4. Air left inside makes the roll puff and crack in the fryer

The benchmark

The filling should cover about a quarter of the sheet. A well-made roll stands upright on its edge and doesn't unroll when you lift it. For frying, let the rolls dry for 10 minutes on a rack so the skin adheres well.