Dear NG,

I have been eating my mothers spring-rolls for many years, and I loved the way
she cooked it. I have helped her a few times in cooking them, but now that I
try to cook them on my own I am having a hard time. The ingredients I used seem
to be fine, 1cup flour, 1 cup starch, 3-5 cups water and some salt. The problem
is actually the uniformity, proper thickness (the thing should be as thin as a
paper and yet as flexible as rubber), and radius control. I don't have many of
the utensils my mother used, for instance the brush in which she uses to spread
the batter on the teflon pan. I either get it too thick, or too thin, or too
sticky or too small.. just not perfect! I do remember my mother never used her
wrapper pan for other purposes than making spring-roll wrappers (unfortunately
I got only one of these pans ). Can someone guide me into some techniques? I
learn fast in cooking, so I just need a few hints. I have been working for
hours and had made maybe 3 good wrappers out of 20 wrappers and I just tilt the
pan to spread the batter (instead of using a brush..sometimes I use a paper to
spread it uniformly.. but the pan is sometimes hot and the thing just forms too
fast, so heat adjustment is very important and if you try to shape it with a
spoon too often you get gaps in the wrapper and it spoils the whole thing).
Would appreciate any suggestions. Thanks in advance.

Sincerely,
Jose Capco