"Spring Roll Skins" -what to do with them, how to

My Mom stopped into an ethnic grocery store in Green Bay and picked up a package that is labeled "Spring Roll Skins". They are almost like a brittle, semi-translucent plastic, almost like a very thick, brittle, circular handmade paper, about 9" in diameter. All of the labeling is in a foreign language, and neither she nor I can figure out how best to reconstitute them so that they can be used to make a spring roll! Any knowledgeable folks out there?

They're made of rice starch. Submerge them in warm water for a few seconds and they'll be pliable enough to use. Do not over do it or they'll disintegrate.

Best,
Michael

if they're what I think they are then you briefly pass them through a bowl of tepid water, lay them out on a flat surface, fill with ingredients, stretch/wrap tightly and they should bind to themselves

eatchicago wrote:They're made of rice starch. Submerge them in warm water for a few seconds and they'll be pliable enough to use. Do not over do it or they'll disintegrate.

Best,
Michael

Thanks! Disintegrate is EXACTLY what the ones did that we tried to use. She gave me the rest of the package, so I'll try the new technique soon. Thanks again!

They're often used in Vietnamese cuisine, in the fashion as above.

This?


This look familiar?

Jay K wrote:They're often used in Vietnamese cuisine, in the fashion as above.

This?


This look familiar?

Yes, those are the ones! I know what a spring roll is, but I just wasn't sure how to make the dried discs usable. When we tried, they just made some glop that seemed like just the thing for hanging wallpaper. Now I think we'll be able to use them.

Great advice so far. Just wanted to add that they could be tapioca, rice, or a combo. I haven't had good luck frying them, but think I had my heat too low. I keep meaning to try again.

I only put one in a pan of warm water at a time - never several (or I have a mess). I usually just put it in the water until it just starts to soften (no longer than 30 seconds, probably less), then I put it on a sheet of waxed paper and let it sit for a few minutes. They will take longer to reconstitute, but they won't get overwet and fall apart as they can if you leave them in the water for minutes. If too wet, they will tear as you try to roll them. I've found that everything in them rolls better if there are no 'sharp' edges, so to say. Carrots, even mint stems, can poke through easily.

Usually, I just put one between two wet dish towels for a minute or two, as I'm getting the filling together. Pull it out, put another one in, and roll the first roll with filling, as the next one softens. Repeat as necessary.

now...I just had to pick me up some spring roll wrappers this afternoon(darn LTH!)

does anyone have a recipe for the sauce in the above pictures?

no substitutions for authentic ingredients, please

I was just planning on hoisin, but that's not terribly correct...