How To Make Spring Rolls

Spring Roll Wrappers

• Rice sheets - made from rice flour, salt and water. Rice sheet wrappers are a bit softer and more pliable when soaked. It has been increasingly difficult to find spring roll wrappers that are made of rice flour only. Most wrappers available today combine tapioca flour with rice flour. The tapioca flour is used because it is plentiful and because it adds strength to the sheets when they are moistened.  
• Tapioca sheets - made from tapioca starch, rice flour, salt and water. Tapioca sheets stay a bit more stretchy after soaking and hold up better if your spring rolls will be sitting before eating.

Wrapper Comparison

These wrappers are used in similar ways.  The wonton and gyoza wrappers can be substituted for one another.  Neither would be a substitute for fresh rolls but could be used if you are making a fried spring roll.

Spring Roll	Wonton	Gyoza
Spring roll wrappers are made from rice or tapioca flour or a combination of both.  Use for making fresh or steamed spring rolls.	Wonton wrappers are made from wheat flour and are used to make either baked, steamed or fried wonton.	Gyoza wrappers are also made from wheat flour. The wrappers are thinner than wonton and can be used to make gyoza that are steamed or fried.

Vietnamese Summer Rolls

Vietnamese summer rolls, also referred to as fresh rolls are made are not fried but are made with fresh ingredients and are eaten cold, typically with a dipping sauce.  They only require a few ingredients which you can easily vary based on what you  have on hand.  You'll need rice paper / tapioca sheet wrappers (or even fresh butter lettuce), fresh herbs such as cilantro, mint, basil and a few vermicelli noodles.  Other fillings may include fresh mushrooms, tofu, shrimp or lobster or even leftover beef roast or steak.  You can add vegetables like fresh cucumber, carrots and daikon.

Summer Roll Making Steps and Tips

1. Vegetables should be julienned and pieces of fish or meats should be small and bite-sized.  Small shrimps can be used whole but larger shrimp should be cut up. You can use small mushroom slices and cut them up if they are too large.
2. Don't overfill the wrappers or you'll make the rolls hard to eat.
3. If you are making summer rolls with lettuce leaves let your family or guests prepare their own.
4. Make sure your ingredients are all prepared (including sauces) before you start to assemble the rolls.
5. The spring roll wrappers will need to be moistened before using.  Cover a chopping board with a clean kitchen towel or muslin if you have it.  Count out the number or sheets you'll need for your recipe.  Dip each sheet in a wide bowl filled with warm water and allow it to sit in the water for just a couple of seconds.  Place the sheets on your cloth-covered board.  Begin your assembly immediately.
6. Once you've added vegetables and noodles, roll the rice paper over one time. 
7. Now add the fish, or meats, and other herbs.  Fold the two sides of the rice paper towards the middle then complete rolling up the wrapper.
8. Complete these steps for all the rolls in your recipe.  Place the rolls in individual chilled plates or on a server platter.  Serve with your prepared sauces.

Basic Fresh Spring Roll Recipe (Summer Rolls)

• 12 spring roll wrappers 9" (rice paper)
• 6 oz. firm tofu (not silken)
• 2 T. or more soy sauce, tamari
• 6 oz. thin rice noodles (vermicelli)
• 48 fresh mint leaves
• 1/4 head leaf lettuce
• 3 shredded carrots (optional)
• spring roll sauce (see side bar)

Method

1. Slice the tofu into 1/2 inch slices. Pat dry with paper towels. Press it for an hour (optional). Put the tofu slices on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible.
2. Bake at 325 for about 45 minutes, turning occasionally and adding more soy sauce if they look like they can absorb more. When they are nice and brown and dry, cut them into strips, about the size of French fries. You will need one strip per spring roll. (If you don't have time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.) Set aside.
3. Wash and dry the lettuce. Tear it into 3 or 4 inch pieces, removing stems and crisp veins. Your lettuce needs to be on the limp side. Any crisp pieces will tear the spring roll wrappers when you try to roll them.
4. Wash and dry the mint. Remove all stems. Set aside. (If you can't get fresh mint, you can substitute fresh cilantro, but the spring rolls will taste quite different.
5. Shred or grate the carrots into small pieces.
6. Add the the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle. Set aside.
7. Put an inch or two of water in a pan that is big enough to hold the spring rolls. (Cool water works fine). Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel.

Assemble Spring Rolls

1. Carefully remove one wrapper and put it on another surface such as a bamboo sushi mat or a damp towel. If you use a plate be sure to remove the excess water between each spring roll.
2. Working quickly place the following fillings onto a moistened wrapper; or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tablespoons of carrots if desired. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. Place on a plate and cover with plastic wrap.

Note: If the spring rolls are falling apart make sure the wrapper is drained well and don't overfill the wrapper before folding.

Serving

Cut each spring roll in half making a diagonal cut. Serve cold or room temperature with dipping sauce. The rolls can stay covered in the refrigerator for at least 6 hours. They can be packed and served for lunches and outings.

As appetizer, serve one or two per person. As a main course, count on at least three per person.

These summer rolls are made with fresh shrimp, carrot, mushrooms, thin vermicelli noodles and fresh mint.  Served with a peanut sauce and a soy-ginger sauce.