Rice wrapper fried spring rolls

So I have a ton of leftover rice wrappers from the Fresh Spring Rolls I made last week and I was wondering if I could make a fried Spring Roll with them. I got some Grapeseed oil for frying. What do you all think? I always thought that my Chinese fried Spring rolls were made from rice paper, but when looking for recipes, it seems they are a lighter wheat flour and egg dough. So now I am not sure I can fry these rice papers with good results. Anyone have any experience with this?

It should work, but it will interesting to see if they puff up. Are you deep frying or sauteing?

FWIW, I prefer the fresh ones, anyway.

I've had it done at restaurants and done it myself. Frankly, I am not impressed. They get a tough chewiness that is not attractive. I much prefer the conventional wheat wrappers when deep frying. Another interesting variation is to use tofu skin as the wrapper; it is quite light and delicate after frying..

It seems that the most common fried dumpling roll in East Asia is wrapped with a wheat based wrapper. I recall a fried spring roll made from rice paper in some Vietnamese cuisine…

Best wishes,
E.y.

Whenever I find myself agreeing with Stuart, I pause for just a moment to see if it goes away.

But, in my experience, he's right. It's a texture issue. I just don't find it appealing.

You're right you all...I tried it last night, and it wasn't pretty!

The first few I tried with a single wrapper...those puffed up and exploded. I finally used 3 wrappers. They were ok, but still not particularly attractive. And definitely not great taste or texture-wise. After making a few, I put together all the ingredients for the fresh ones and made those instead.

I am disappointed, because I was hoping to use these to make fried spring rolls for my son. Oh Well!

I guess I can also use these for steamed dumplings for Dim Sum?

The ones I've tried fell apart when steamed. I think they're really only good for one thing, but hey, it's a really good one thing.

[Jenise]

The ones I've tried fell apart when steamed. I think they're really only good for one thing, but hey, it's a really good one thing.

My experience, too.

The ones I've tried fell apart when steamed. I think they're really only good for one thing, but hey, it's a really good one thing.

My experience, too.

I might be totally wrong on this, but I seem to recall that rice paper wrappers are softened by soaking them in water?

Best wishes,
E.Y.

Yes, but any soak beyond a brief dip makes them fall apart. The technique that was passed on to me (thank you, Cynthia!) was a quick dip in cool water, then lay the wrapper on a plate and let it soften for a minute or two.