H O W T O MA K E SP R IN G R O L LS

Dip the rice paper in warm water. Do not “soak” the rice paper for too long
because it will break down too quickly, making the rolling more difficult to roll.
Start with a large bowl of warm water, about bath water temperature. Rotate the
rice paper in the bowl of water or quickly immerse it in the bowl for about 3
seconds. The rice paper should come out of the water still slightly firm and not
fully folding on itself. Lay wet rice paper on rolling surface. Make sure the dipper
fits the size of your rice paper. Lay down slightly firm rice paper on your rolling
board and start assembling ingredients. Starting at top 1/3 of rice paper closest to
you, lay lettuce first. Make sure to lay the rice paper at the top 1/3 so that you
have plenty of surface area left to roll. Gently pull away the edge of wrapper from
work surface and roll over the filling. At the same time, use your forefingers to
gather and “tuck” fillings together under the wrapper. Slowly start to roll away
from you and “tuck” in your filling toward you to keep the roll tight.