> I made a batch of Spring Rolls tonight. I have made Egg Rolls in the
past,
> but this was my first attempt with Spring Roll Wrappers.
>
> Althought the end product tastes good, it was a daunting task.
>
> I'm sure there are some "tips of the trade" out there that would have made
> rolling them easier. Anybody got some tips?
>
> Rich

I believe Steve Wertz is far more knowledgeable than myself about spring
rolls wrappers, but one of the tips would be to keep a damp paper towel on
top of them while rolling and as they as rolled to keep a damp towel on top
of the completed ones as well to keep them from drying out. That happens
very quickly!

FWIW here's my recipe for Vietnamese Spring Rolls. I use spring roll
wrappers instead of egg roll wrappers and of course you can play "fast and
loose" with the veggies you prefer.


* Exported from MasterCook *

Vietnamese Egg Rolls


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
2 whole green onions -- diced
2 whole eggs -- beaten
2 tablespoons soy sauce
salt and pepper -- to taste
1 tablespoon sugar
1 clove garlic
1 whole carrot -- shredded
1 ounce bean sprouts -- broken up
1 package egg roll skins -- large size

Place l tablespoon in each wrapper. Fry in medium-hot oil about 20 minutes.


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