Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), shares this tip for making Vietnamese spring rolls at home: Dip your rice paper once in warm water. By the time youve placed your fillings on the paper, it will have softened to the right consistency.
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TRANSCRIPT
There's a lot of different rice papers that you'll find at the Asian market or at your local grocery store. I prefer the rice paper sheets that are made with tapioca. They tend to be a lot softer and more pliable. The trickiest thing with rice paper is getting it from the hard form to the soft form. Dip the rice paper in warm water. Make sure that you're draining the excess water. Don't be alarmed if it's not soft right away. It's still going to be a little bit firm. Give it about ten, fifteen seconds. By the time you're ready to roll, the rice paper should be nice and soft.
