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Old 09-27-2012, 01:41 PM   #1
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How to use these rice wrappers?

I bought these months ago, dry, and now have some filling for them....



Here's some chicken filling (with chinese cabbage, carrots, onions, mushrooms, fennel bulb and spices....all shredded):


The wrapper tells me how to roll them, but not ow to cook these ....maybe they are eaten raw? Can I cook them after wrapping?....how? In boiling water? deep fry in oil?

any and all suggestions will be appreciated. TIA!

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Old 09-27-2012, 01:49 PM   #2
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You just soak them in hot water for 20-30 seconds. Here is a walk-through...

Fresh Rolls Rcipe - How to Make Fresh Rolls
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Old 09-27-2012, 02:47 PM   #3
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Those wrappers generally aren't cooked--is your filling cooked?
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Old 09-27-2012, 05:01 PM   #4
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Rehydrate them in hot water.

Place on a paper towel. Put filling in the middle of the lower third of the wrapper.

Roll away from you one turn, tuck in sides, then finish rolling.

Do not cook them.
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Old 09-27-2012, 05:31 PM   #5
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They are neat because they become translucent when wet. In Vietnamese restaurants, you often see them as summer rolls, and you can see the shrimp (boiled before assembling) and herbs along with shredded cabbage, carrots, chopped peanuts, etc which make up the filling for a cold appetizer. In a Vietnamese restaurant they'll be served with a fish-sauce based hot sauce for dipping (I think it's called nuac cham, as opposed to the fish sauce itself which is nuoc mam)(don't quote me on that, it's been awhile), but I, myself, buy pre-made sauces.

I've never tried cooking them because you have to wet them to make them pliable. I've always had them served cold, sometimes in a "roll them yourself" as a part of a many-course Vietnamese meal.
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Old 09-27-2012, 05:32 PM   #6
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aaaooh, I see....not cooked! Thanks everyone!

I started to cook the filling, yep....fried the onions, mushrooms ....then added the pre-cooked chicken, raw carrots, raw cabbage....

maybe I will try a few of the rice ones, and do remainder of filling in bread, calzones..

I also made this pizza dough today:




2.5 cups white flour, 1 cup whole wheat flour, 3 Tbsps olive oil, 1 tsp salt.

Decisions, decisions.....
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Old 09-27-2012, 05:35 PM   #7
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As long as the meat is cooked, you're okay. I use leftover pork when I make them and keep the carrots raw.
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Old 09-27-2012, 07:41 PM   #8
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I made calzones instead of using the rice wrappers. I hadn't realized that they were mostly for appetizers, and I want a heartier supper tonight.

I began making small calzones, but tired quickly (was out all afternoon), so ended up making one very large calzone, and freezing the leftover filling for soup tomorrow.

at top is an attempt to make a 'chicken bundle' like my cousin makes....and then the super-large calzone. I'll freeze it and when we're ready to serve it, with friends likely, I'll re-heat it in the toaster oven.....that's why I didn't over-brown it. Cooked the large one at 400 for 25 mins.

Hubby and I ate two other smaller ones for supper.



You can notice that I didn't fuss with the edges....so very tired this evening!
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Old 09-27-2012, 10:50 PM   #9
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We often make the spring rolls as part of our "finger food" for New Year's Eve (we stay in, watch a movie, and nibble on all kinds of "appy type" things).
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Old 09-28-2012, 08:34 AM   #10
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I have seen those wrappers used in fried egg rolls. They are generally smaller in diameter than regular egg rolls. I just bought a package of those papers, and I am going to to frying them. Will keep you posted on my results!
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