How Do I Prep Rice Paper for Spring Rolls?

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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updated May 1, 2019
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Q: I love Vietnamese fresh spring rolls, and enjoy rolling salads into them, to be dipped into soy and nyokmam. However, I cannot figure out how to prep the rice paper itself. The instructions say dip in warm water for five minutes, and then take out, but once you do this, they stick to everything.

So I can only manage to do one rice paper at a time, followed by quickly wrapping to prevent further sticking, but still managing to stick to everything. There must be a better way.

Sent by Mamiko

Editor: I recommend submerging the spring roll wrappers in warm water for about 15 to 20 seconds, until softened but still slightly stiff. If you wait until it is entirely softened, it’s more likely to tear when you assemble the rolls. Here are two recipes that also include more detailed tutorials on working with these wrappers:

Readers, do you have any advice for Mamiko on working with spring roll wrappers?

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Rice & Grains