It’s no surprise I’m obsessed with these rice paper rolls. I get them every time I go to Central Market, I make them at home on a weekly basis and I’ve already done 2 other recipe posts on these. It’s an addiction I’m happy to admit to. You can check out those previous posts here and here. So this makes lucky number 3!
You want to start by prepping all your veggies. Wash and thinly slicing them all.
Make an assembly line of all your ingredients, you’ll have to work fast.
Using either a large bowl, plate or working closely to the sink, get slightly warm water to dip your rice papers in.
I typical take a deep plate and fill with warm water.
You want to dunk one rice paper at a time, for just a second (literally) in the warm water, both sides.
Lay it on a flat, non-stick surface (like a clean cutting board or plate) and begin layering your veggies. You want to work in the upper-middle section of your rice paper, not filling too much.
Once you’re ready to roll, grab the top section and fold it over the filling you’ve added. Make sure you wrap it tightly, but be gentle enough not to rip the paper.
After you fold over the top and get to the midway point, fold in each of the ends to the middle and keep rolling till you’ve reached the end of the paper.
Place on a plate seam down and repeat the process.
The rice paper will soften up even more after you’ve let it rest a minute, that’s why you don’t need to soak them long, so they’re still slightly firm when you go to wrap them.
For proper storage, individually wrap in plastic wrap to avoid the rice paper hardening. You can also use a clean, damp towel to wrap and seal in an air-tight container. Will keep 1-2 days in the fridge, eat immediately for guaranteed freshness though!