How To: Spring Rolls Published Apr 18, 2008 8:00 AM Food SHARE Working one at a time, place a wrapper on your work surface so that a corner faces you, forming a diamond. (Keep the remaining wrappers covered with a damp towel.) Place 2 tbsp. crab mixture and 1 tbsp. vermicelli onto the bottom third of the wrapper. Sarah Karnasiewicz Lift the bottom corner of the wrapper over the filling, flattening the filling with your fingers. Cinch tight, pulling the wrapper back against the filling to tighten the cylinder, and begin rolling it away from you, towards the top corner of the wrapper. Fold in the sides of the cylinder, creating an open envelope shape about 4″ long. Sarah Karnasiewicz Fold in the sides of the cylinder, creating an open envelope shape about 4″ long. Sarah Karnasiewicz Continue rolling the cylinder forward to the top corner, cinching tightly as you roll. Sarah Karnasiewicz Brush the top corner of the wrapper with a beaten egg white to seal. Sarah Karnasiewicz Roll the cylinder away from you towards the top corner of the wrapper to seal it. When finished, each cylinder should be 1″ thick. Repeat process with the remaining wrappers. Sarah Karnasiewicz MORE TO READ RELATED The Best Eggplant Recipes from Around the Globe An international tour of one of the world's favorite ingredients READ NOW RELATED Melon Recipes for the Cantaloupe-Crazed From honeysweet to bracingly bitter, the season’s most... RELATED Watermelon Recipes That Celebrate Summer’s Juiciest Fruit Cool off with pickles, salads, cocktails, and smashes.