2nd for Q/A section

Spring roll skins

How do you know if they are the kind you wet, roll and eat fresh or the kind you bake and eat like chips/scoops or the kind you fry?

I thought I got the kind to wet, roll and eat fresh and plan on experimenting this weekend with fillings and sauces but now I don't know

Re: 2nd for Q/A section

The kind you get wet and eat (like viet summer rolls) are rice. Just dip in water, shake excess off, and lay out on cutting board. Pat dry if they get to soggy. Make sure you put the “rough” side in, or they won't stick shut so well. Sprinkle sesame seeds on skin, then fill w lettuce, mint, cilantro, cucumber, and soaked rice noodles (follow directions on bag), and whatever else you like.

Rice paper can be fried, too. If you want to fry them, add beer and mirin to the water; helps make them that really great brown color. And stuff them with hard vegetables, like carrots, cabbage, shredded brocolli stems, etc. Fry in brown rice oil; lasts longer without going black.

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