Eye Indo wrote:
> 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.

That would be rice 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.

Fried spring rolls are often filled with glass noodles as well. No, they
aren't steamed. Dumplings are steamed.

> 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