summer rolls--How do you efficiently put together a large quanity?
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.
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I've always softened the warp with cool water. Heck, sometimes I use a spray bottle with a bit of vinegar in the water. (doubles as a cleaning spray (g)) to make just one or two.
Serve some lime sections with those too!
I've honestly never used warm water or stored 'summer rolls' heated. I think they should be chilled so the veggies and herbs are crispy and not wilted.
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