Techniques How To: Spring Rolls Published Apr 18, 2008 8:00 AM Techniques 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 Food MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.