Rice Paper Wrappers

Store in a cool, dry place, sealed in their original packaging. They are shelf-stable.

To soften, dip each wrapper in warm water for about 15-30 seconds until pliable. Don't oversoak, or they'll become too sticky and tear.

Work with one wrapper at a time, keeping the rest covered with a damp cloth to prevent them from drying out.

Lay the softened wrapper flat, add your fillings slightly off-center, and roll tightly, tucking in the sides as you go.

For fried spring rolls, ensure the wrappers are fully sealed with a water or egg wash (though egg wash isn't vegan) to prevent oil from seeping in.

Fresh spring rolls: Cooked shrimp, vermicelli noodles, fresh herbs (mint, cilantro), lettuce, thinly sliced vegetables (cucumber, carrot). Serve with peanut dipping sauce or nuoc cham.

Fried spring rolls: Ground pork or chicken, shredded vegetables (cabbage, carrots, mushrooms), glass noodles. Serve with a sweet chili sauce or nuoc cham.

Using water that is too hot, which can cause the wrappers to disintegrate.

Overcrowding the wrapper with too many fillings, making it difficult to roll and prone to tearing.

Not keeping unused wrappers covered, leading to them drying out and becoming brittle.