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summer rolls--How do you efficiently put together a large quanity?

A0c64c03 1397 4468 8bd2 a3ab77bf1a9d  spring rolls

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.

asked by lorigoldsby over 7 years ago

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8 answers 4990 views
sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added over 7 years ago

Would a chafing dish be too hot? They only have that little sterno type flame maybe that would keep the water warm. Thats a tough one.

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hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added over 7 years ago

How about putting the dish of water on a heating pad.

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Sam1148
Sam1148

Sam is a trusted home cook.

added over 7 years ago

I always use cold water too. Christening one sheet in a plate of water while I assemble the previous roll. The Finished rolls should store just fine with a wet dish towel over them on a chilled chafing dish..filled with ice water in the lower section.
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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Summer of Eggplant
added over 7 years ago

I usually replace the water while rolling them as you mentioned but I wrap the completed rolls in wet paper towels and store in the fridge. They keep quite well that way for several hours.

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Sam1148
Sam1148

Sam is a trusted home cook.

added over 7 years ago

I'm still not getting why warm, or hot water is needed or keeping them warm is an issue?

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.

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lorigoldsby
added over 7 years ago

Not trying to keep the FINISHED rolls warm....you are correct we always serve them chilled ;). But my pkg directions have always called for warm water to soften, and I've never made more than 4 at a time....so yesterday was a new experience for me. Like HLA's idea to use a heating pad but think chafing would be too hot. Will definitely try cold water next time.

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Burnt Offerings
added over 7 years ago

I completely second Summer of Eggplant's suggestion. I set up an assembly line of all my mies en place for the fillings and use a large plate of water for the wrappers. I just pass them through the water and they're fine. Takes up my entire kitchen island to produce them, but I've made dozens at a time without a problem.

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