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Make sure the rice paper is wet enough - don't be stingy with the water but don't slop it on either. Then let it set for a minute. If you use enough water, the rice wrappers are sticky enough by the time you get the filling in.
I live in a large city so the rice papers were at a local oriental market (cheaper) and a grocery chain that has a lot of international foods.
We also like adding a little bit more water to the peanut butter sauce and putting it in the little dipping bowls. I take a bottle of rooster sauce (sriracha HOT chili sauce) and put a small amount on top of the peanut butter dipping sauce. This is the way it is served in the restaurants.
Spring rolls are very expensive at restaurants. They often have a few pieces of shrimp in them. People are very impressed with the spring rolls if they have had them at restaurants and then taste our recipe.
Carla, it sounds like you've had success with the Spring Rolls. I made them for an Open House taste test and the results were not so good. By the time we ate the Spring Rolls (which wasn't long after I made them) the wrapper was rock hard again. I was literally rolling them as the guests arrived and we dug into the food right then. The filling was delicious, but the rice paper was less than spectacular.
What was your strategy to make them stay pliable enough to eat while you were demoing? Did you roll and serve at the same time?