Curried Shrimp Spring Rolls.
Making spring rolls at home has become such second nature to us, that I was a little caught off guard recently. A friend - who's no slouch in the kitchen, herself - expressed surprise at the idea of making homemade spring rolls.
... and then I remembered the first time I'd tried to make them. The rice paper was so thin and fragile, and I would break/rip it no matter what I did. Extremely frustrating experience, and it turned out the ugliest, least coherent rolls I've ever seen in my life.
That only lasted for one attempt, though. We went to a favorite Vietnamese restaurant shortly after that, and THAT is where I learned the secret. I asked the waiter what the difference was between their thick, stable rice paper spring roll wrappers, and the incredibly thin crap I was buying in the grocery store.
The answer? They used the exact same stuff I did.. but a double thickness of it!
From that day onward, spring rolls haven't been a mystery or a frustration to us... and we can easily enjoy them at home!
Here's hoping that the "secret" helps you as much as it did us!
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