Geir > wrote:

> Hi,
>
> I just wonder if I can have some advice to make better spring rolls..
>
> My main problem is that the rice paper wrappers often unwraps when I put
> them in the hot deep-fry oil. I have tried to glue the rice paper with
> beaten eggs but still the violent bubbles created when putting the rolls
> into the hot oil make the rolls unwrap. Do you have any good advice to
> avoid this?

Use the wheat flour-based spring roll wrappers. They come about
25-30 to a package and are about a half-inch thick. They're the
ones that stick together and need to be pried off each other.

Many recipes say you can use the rice paper wrappers, but I've tried
a couple times and they're a genuine PITA. I'm not even sure it's
truly possible. I don't even think I've seen them used in
restaurants except for whole shrimp parcels.

The regular spring roll wrappers work very well - much better than
the few edible ones I managed to make with rice papers.

-sw