Sqwertz said...
> 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 togethersaid 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
>


I had said flour = loempia, rice = nem...

I made some long ago, using TWO wrappers as one roll
with quite a wet filling !

Quite good as you put them between wet clothes before rolling...


Gerardus who thinks it is a lot of work however