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aliettedb, I'm making some chả giò (Vietnamese spring rolls) and I'm trying a new method of softening the rice paper. Normally, I'd just soften them one by one, but I've found a recipe that says to moisten one sheet, then put the next on top, then moisten the next, and so on. Which is all very well, except when I try to separate the sheets, they all start tearing apart. And now I have a kilo of prepared pork and prawn filling and no more rice paper.
What to do?
Well, chả giò are basically just sausages with rice paper instead of sausage skin, right? What if I tried making them without the skins?
( Images hidden to protect those of sensitive dispositions... )
aliettedb, I'm making some chả giò (Vietnamese spring rolls) and I'm trying a new method of softening the rice paper. Normally, I'd just soften them one by one, but I've found a recipe that says to moisten one sheet, then put the next on top, then moisten the next, and so on. Which is all very well, except when I try to separate the sheets, they all start tearing apart. And now I have a kilo of prepared pork and prawn filling and no more rice paper.What to do?
Well, chả giò are basically just sausages with rice paper instead of sausage skin, right? What if I tried making them without the skins?
( Images hidden to protect those of sensitive dispositions... )
