Hi,

I just wonder if I can have some advice to make better spring rolls..

My main problem is that the rice paper wrappers often unwraps when I put
them in the hot deep-fry oil. I have tried to glue the rice paper with
beaten eggs but still the violent bubbles created when putting the rolls
into the hot oil make the rolls unwrap. Do you have any good advice to
avoid this?

Also my finished fried rolls are a bit hard and stiff (the wrapper is
much harder than those good ones I get at restaurants). Despite cooking
them for a long time their color are still light gray / pale except for
some brown spots.

I especially like those springrolls where the wrappers are evenly brown
and a bit sweet and crisp without being hard. I sometimes wondered if
they might use sugar in the soaking water to make the wrappers so evenly
brom and add that sweet taste.
Thanks a lot for some comments and pointers to good recipes which point
me in the right direction ;-)

best regards from Norway ;-)

Geir