Preparing Spring Rolls

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1. Lay a thin, clean kitchen towel on your work surface. Remove one softened rice wrapper from its soaking water and place it flat on the towel. Wait a minute or two for it to dry slightly-the wrapper will be easier to roll if it’s slightly sticky-then place 1 tbsp. of the filling in the middle of the rounded side, about 1″ from the edge. Christopher Hirsheimer
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2. Fold the wrapper over the filling, and slightly tuck the edge under it, so the filling is sealed inside. Christopher Hirsheimer
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3. Fold in the sides and tear off the excess corners of wrapper. This will make your spring rolls tighter. Christopher Hirsheimer
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4. Roll the wrapper into a neat package-the tighter the better. (Oil leaks inside loose rolls, causing them to break apart when frying.) Then rolls can be cooked, or frozen, on a wax paper-lined tray, not touching. Transfer frozen rolls to plastic freezer bags until ready to use.
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5. Voila-the perfect spring roll! Christopher Hirsheimer