by Ming Tsai
show: Simply Ming

Ming says: Spring rolls... egg rolls... summer rolls... I love them all -- anything rolled around a delicious filling. One of the best wrappers to use is rice paper because you can use it cooked or raw.

Ingredients
1 package rice paper wrappers (banh trang)
Very warm water

Fill a circular baking dish halfway with warm water. Add wrappers, one by one, and soak until just softened, about 30 seconds. Remove from water and place on a lint-free towel to drain and get slightly sticky. To use, place a sheet of rice paper on flat surface and fill accordingly.

Tip: You can do two at a time by soaking both together and removing one wrapper to a towel large enough to fold over the wrapper. Fold towel to cover wrapper, place another towel over that and top with the second wrapper. Fold the towel over the wrapper, grab one end of all the towels, and flip the towel package over. That way, you use that first (and driest) wrapper first.

Use this Master Recipe in Warm Lobster Summer Rolls with Brown Butter Morel Sauce by guest Chef Todd English.

This recipe appears in Episode #422.

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