Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce
My love of rice paper began in childhood with candies that came packaged in colorful boxes, mostly pinkish and with children pictured gleefully jumping. Inside were gummy candies, chewable like jujubes, only softer. The fun part was unwrapping the outer paper and getting to the inside wrapping. At first it seemed like another layer of paper, a bit stiff like cellophane. But then you would pop the candy into your mouth and let the wrapping hydrate until soft enough to chew. I always found it a thrill “eating” my way from seemingly inedible paper to edible candy. So it is with rice paper wrappers for Vietnamese spring rolls” What seems at first glance a large plastic disk not for consumption, with hydration becomes supple enough to enfold all manner of comestibles.
Working with dried rice paper wrappers: Dried rice paper wrappers are generally available in supermarkets and upscale grocery stores that maintain an Asian foods section. To use the wrappers, they must be hydrated. I have found that the best way to do that is to use either a spray bottle that emits a fine mist or a pastry brush. One or two at a time, moisten the wrappers with just enough water to dampen them without puddling, or they will disintegrate before your eyes. Let them sit for a minute or two until pliable enough to fold up easily without cracking (still too dry) or tearing (too wet). This usually takes one or two practice runs before you get it right. Don’t despair, however. Packages contain many wrappers, so you can sacrifice a few for the sake of beauty and finesse. Once filled and rolled, the packets will keep covered with plastic wrap for a few hours. The unused wrappers will keep in the pantry virtually forever.
