Wayne Jones wrote:
> I just tried a recipe for Thai spring rolls which was great. I'd like to
> serve it to a dinner for 8 where the guests make their own spring rolls but
> I am not sure how to serve the rice spring roll wrappers. Today, I soaked
> the rice wrappers in boiling water for about 30 secs and they were quite
> limp. How do I serve them so they don't all stick together? My initial
> ideas are to let guests soak their own or do it advance and separate the
> wraps with wax paper. Anyone have a batter idea?

The prep I've seen for goi cuon is to quickly dip the rice wrapper in
water and lay down for rolling. It was a pretty quick procedure, so boiling
for any length of time would ruin them. I think its best if done while
you eat.. dip, pile on the goods, wrap, eat, repeat.

--
Dan