How to wrap Vietnamese Spring Rolls (Fresh & Fried)

Buy and prepare rice papers (Read more in Note 1)

1. Select the appropriate rice paper: Opt for a higher rice ratio for fried spring rolls (ideally 100% rice paper), and choose rice papers made from rice and tapioca for fresh spring rolls.
2. To wrap a roll, briefly dip the rice paper into room-temperature water for 3 seconds. You can dip the rice paper by sliding or rotating it, ensuring it becomes just moderately wet.
3. Allow the rice paper to rest for a few seconds. After absorbing water, it will become softer and more pliable.

Wrap summer rolls (fresh spring rolls) (Read more in Note 2)

1. Arrange a few lettuce leaves, a bed of rice vermicelli, protein toppings like sliced pork belly or shrimp, and fresh herbs on the bottom third of the rice paper.
2. Fold the sides towards the center, then fold the bottom edge over the filling.
3. Roll up the rice paper tightly, ensuring all fillings are enclosed.

Wrap fried spring rolls (Read more in Note 3)

1. Place your filling on the lower third of the rice paper.
2. Wrap the rice paper around the filling, making one full rotation, and then fold the sides inward toward the center.
3. Continue rolling until the filling is entirely enclosed. You can use a bit of egg white to seal the roll's edge.

Make your spring rolls crispy

1. Choose rice papers that are made only from rice if available.
2. For extra crispy spring rolls, apply the mixture made from rice powder and alcohol to the rice papers.
3. Double-fry the spring rolls to make them more crispy.