Spring roll wrappers, especially the rice paper kind have been known to be kinda difficult, but I figure since I've mastered phyllo dough, sorta, I can handle rice paper. Famous last words? Nah. The rice paper was actually fairly easy to work with. Somewhere along the way I'd read that you swish the rice paper through warm water, back and forth 5 times. And it works. I tried doing it that way as well as setting it in the water as well. Ummm, did you know Rice paper turns transparent when it gets wet? It does.
Here are the photo's of the process alongside the recipe. I will note that I used this super duper
Spring Roll Recipe
1 ounce Rice Noodles or Mung Bean Noodles, prepared, and chopped into 2 inch pieces
1 scallion/green onion, finely minced
Toss together until well mixed. Pour the dressing over top and toss again. Set this aside for about 20 minutes to let all the ingredients marinate.
Keep a flat bowl with hot water in the work area. Slowly immerse a single rice paper sheet into the hot water, dip it back and forth for a count of five. Really. Swish it back and forth five times. or four if you're impatient.
I prepared these about 5 hours before I served them. I kept them covered with a damp towel, in the fridge and they held up very well.
And I have to say, they disappeared rapidly at Tapas. I got some lovely positive feedback on how tasty they were. This will be something I make for myself as well as others, again. Just gotta go to the big city and get more rice paper.