jhummel
- 16
Need Help with Spring Rolls? Tips for Making Them Stay Together!
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Discussion Overview
The thread discusses various experiences and tips related to making spring rolls, focusing on how to keep the wrappers intact and pliable during preparation and serving.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant shares their struggle with making spring rolls stay together and asks for tips.
- Another participant mentions the importance of wetting the rice paper adequately and allowing it to set before adding filling.
- One participant notes that they found rice paper at a local oriental market and a grocery chain with international foods.
- Another participant describes a negative experience where the rice paper became hard quickly during a taste test at an event.
- One participant mentions that restaurants often wrap spring rolls in Saran Wrap to keep them moist.
- Another participant shares their approach of having guests moisten their own wrappers and fill them during a demo, rather than rolling them beforehand.
Areas of Agreement / Disagreement
Views differ on the best methods for keeping spring rolls pliable and intact, with no clear consensus emerging on a single effective technique.
Contextual Notes
Participants share personal experiences and strategies related to making spring rolls, highlighting variations in preparation methods and local sourcing of ingredients.
Who May Find This Useful
Consultants interested in improving their spring roll preparation techniques or seeking to share experiences with others in the community may find this discussion relevant.
pamperedalf
Silver Member
- 2,835
carlacooks
- 10
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.
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.
Chef Kearns
Gold Member
- 3,304
QuestionsCarla, 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?
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?
carlacooks
- 10
carlacooks
- 10
I forgot to add that I don't roll them at shows. I set everything out and have the guests moisten their own wrappers and do their own fillings.
At our cluster meeting, the director said she is making them a hands on demo and talking the guests through preparing the ingredients (if they want to) and wrapping their own.
At our cluster meeting, the director said she is making them a hands on demo and talking the guests through preparing the ingredients (if they want to) and wrapping their own.
Frequently Asked Questions
What are the best types of wrappers to use for spring rolls?
The best types of wrappers for spring rolls are rice paper wrappers for fresh spring rolls and egg roll wrappers for fried spring rolls. Rice paper is ideal for a lighter, fresher option, while egg roll wrappers provide a crispy texture when fried.
How can I ensure my spring rolls stay closed while rolling?
To ensure your spring rolls stay closed, make sure to use enough filling but not too much, as overfilling can cause them to burst. Additionally, wet the edges of the wrapper with water or a mixture of flour and water to help seal them securely.
What ingredients can help bind the filling together in spring rolls?
Using ingredients like shredded cabbage, carrots, or cooked rice can help bind the filling together. Adding a small amount of cornstarch or flour to your filling can also help create a cohesive mixture that holds together better.
How do I prevent spring rolls from sticking together?
To prevent spring rolls from sticking together, place them on a lightly greased surface or a parchment-lined tray. You can also lightly dust them with cornstarch or flour to create a barrier between each roll.
What should I do if my spring rolls keep tearing while rolling?
If your spring rolls are tearing, it may be due to the wrappers being too dry. Make sure to soak the rice paper wrappers in warm water just until they are pliable, not too long. If using egg roll wrappers, ensure they are fresh and not past their expiration date.
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