Yesterday i made summer rolls for my book club (and Boulangre's idea for caprese bites) and I forgot how they can be a little time intensive with soaking the rice paper wrappers. I guess i've never made more than 4 at a time....we use wonton wrappers all of the time and they're easy to set up an assembly line. How do you keep the water warm enough? every couple of wrappers i had to start with fresh warm water. Any ideas for making this a little easier because these are a summer favorite and I'm going to make them in 2 weeks for another large group.