What kind of "Spring Rolls" are you trying to make ?
If you steam them, who told you to do that?
Two kinds of Spring rolls, fried or cold rolled.
The fried ones have a thin skin, made from some kind of flour.
Then there are the cold ones, filled with glass noodles and more stuff.
Those are rolled cold and not steamed, and the skins are made from rice
flour.
The skins are soft and pliable, and COLD.
HTH


"Tom or Mary" > wrote in message
...
>I bought some Spring Rolls that have a six inch diameter. They are hard. I
> steamed them to soften them up so I could work them, and put the
> ingredients
> in them. I used a metal steamer although I do have one of those wooden
> ones.
> Once the rolls became soft they would stick to the metal. It turned out to
> be a semi-disaster. Does anyone have any hints or techniques about how to
> work with these rolls. I thought about placing them on wax paper as I
> steamed them.
>
> Thanks
>
> Tom
>
>