De-mystifying the Rice wrapper Spring Roll..an easy Gluten free treat

soak individual sheets, and only one at a time, in luke warm water for about 10 seconds, then transfer to a cutting board. Do not drain or attempt to dry them, they will soften up very quickly now.

add your filling in the middle of the sheet, I usually make a paste with nut butter, fresh fruit, tamari soy sauce if using, and roasted sesame oil, fresh raw garlic and raw ginger, then add raw vegetables and sea vegetables( reconstituted)

fold up as you would a burrito, fold over and tuck in sides then roll over and seal, any 2 sides of the wrapper will stick fast once touched so be careful

These are appearing in a lot of "trendy" ( is that word still popular?) eateries and for a long time I was mystified as to how they are made, if you are also here is the inside scoop..they are usually filled with raw or cold cooked vegetables/seafood, and are almost see-through.
You can use any dip for them, they are served cut in half and then dipped ( I like soy sauce, miren or dry sherry, and some tart marmalade or a nut butter with garlic and ginger..blended really well and served at room temp.). 

to finish traditionally they are sprinkled with toasted sesame seeds but I like to use toasted flax seeds, either works and stops the rolls touching and thereby sticking to the dish or each other

This is how they are sold in the store, the wraps are dried and appear like thin sheets of opaque plastic

They are tender to the bite and great for filling with RAW food groups.

As far as I know these rolls are not cooked but served cold or at room temperature and some are great for desserts having been made with compressed bananas.

If you see these in the stores..invest some time .... they are time consuming to a beginner but once you get the hang of it they are very easy, and you will be able to impress your family and friends.