Spring rolls are wrapped in thin sheets of rice flour and tapioca called rice paper. Although spring rolls can be fried, this version is not.

If you've got a busy spring season, you might think homemade spring rolls are too much hassle. Angie Horkan with the WI Beef ...

About Vietnamese Cold Spring ... Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface. 3. On one edge, ...

Add the herbs to the shrimp just before assembling the rolls. Fill a large bowl with warm water, and soak one spring-roll skin until pliable. On a flat work surface, carefully spread the moistened ...

Chef Saito cooks Shrimp ... spring rolls in oil (2cm deep) at 170 degrees Celsius. Keep turning to fry them for 4 to 5 minutes. Once the surface is evenly golden brown, remove and place on paper ...

Spring rolls originated in mainland ... They all work well with shrimp and the delicious peanut dipping sauce. Rehydrating a sheet of rice paper is easy. Briefly dip it in warm water and then ...