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?
Thanks
Wayne

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

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?
> Thanks
> Wayne
>
>

no, don't soak it in anything but simple cold water [such as from the
tap]. i just use cling film to separate the layers. in Cambodia i
noticed Khmer rolls are fully covered in oil. they don't stick together
at all then. btw, i mean Vietnamese 'Goi Cuon'.

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?
> Thanks
> Wayne
>
>

no, don't soak it in anything but simple cold water [such as from the
tap]. i just use cling film to separate the layers. in Cambodia i
noticed Khmer rolls are fully covered in oil. they don't stick together
at all then. btw, i mean Vietnamese 'Goi Cuon'.

"Wayne Jones" > wrote in message
...
> 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?
> Thanks
> Wayne
>
>

I use slightly warm water and only work on one at a time as I know no way to
keep them from sticking to each other.

I would forget about using batter as the guests might burn themselves during
the frying.

David

"Wayne Jones" > wrote in message
...
> 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?
> Thanks
> Wayne
>
>

I use slightly warm water and only work on one at a time as I know no way to
keep them from sticking to each other.

I would forget about using batter as the guests might burn themselves during
the frying.

David

On Tue, 5 Apr 2005 18:21:08 -0400, "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?
>Thanks
>Wayne

I brush them with room-temp water using a pastry brush (actually a
small paint brush) and then fill them right away. Then I either serve
them as summer rolls (no cooking), or brush them with peanut oil and
bake them until they're crisp.

David

On Tue, 5 Apr 2005 18:21:08 -0400, "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?
>Thanks
>Wayne

I brush them with room-temp water using a pastry brush (actually a
small paint brush) and then fill them right away. Then I either serve
them as summer rolls (no cooking), or brush them with peanut oil and
bake them until they're crisp.

David

David Wright wrote:
>
> I brush them with room-temp water using a pastry brush (actually a
> small paint brush) and then fill them right away. Then I either serve
> them as summer rolls (no cooking), or brush them with peanut oil and
> bake them until they're crisp.

Baked? Interesting. Does it hold together when crispy?

--
Dan

On Thu, 07 Apr 2005 11:14:26 -0400, Dan Logcher
> wrote:

>David Wright wrote:
>>
>> I brush them with room-temp water using a pastry brush (actually a
>> small paint brush) and then fill them right away. Then I either serve
>> them as summer rolls (no cooking), or brush them with peanut oil and
>> bake them until they're crisp.
>
>Baked? Interesting. Does it hold together when crispy?

Yes, as long as I remember to put the seam side down.