Techniques Preparing Spring Rolls Published Dec 19, 2007 10:00 AM Techniques SHARE 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 2. Fold the wrapper over the filling, and slightly tuck the edge under it, so the filling is sealed inside. Christopher Hirsheimer 3. Fold in the sides and tear off the excess corners of wrapper. This will make your spring rolls tighter. Christopher Hirsheimer 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. 5. Voila-the perfect spring roll! Christopher Hirsheimer 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.