The trickiest part (not really tricky at all) to making these rolls is rehydrating the rice paper. Don't be discouraged if you need to discard a few pieces of rice paper at the beginning. It can be a bit like plastic wrap and stick to itself, but it's much more forgiving so stick with it.
- Boil water and place about 1-2 inches of water in a baking dish or pan that will accommodate the size of the rice paper round.
- If the water is too hot for your fingers to grab the rice paper, wait for the water to cool slightly or add tepid water.
- The hotter the water, the less time the rice paper will take to re hydrate; the cooler the water the longer it will take.
- If the paper is left in the water for too long, it will become water logged and the rolls won't stick together properly.
Any combination you like. I prefer fresh veggies that are nice and crunchy paired with a soft avocado and some sweet mango. Here are some ideas to get you started.
- Cucumber, peppers, shredded carrot or coleslaw mix, avocado, mango and lettuce leaves.
- Shredded chicken/beef, tofu/tempeh or sliced plain omelette.
- Basil, cilantro, mint or parsley.
Place re-hydrated rice paper on a clean work surface and begin placing your selected fillings at one edge of the rice paper.
Stack the fillings (cucumber, peppers, chicken etc...) on top of each other then begin rolling away from you, tucking the edge into the filling.
Once the filling is tucked inside the roll, fold in the two outer edges in, and continue to roll.