Spring Rolls

After my second experiment with spring rolls this week I feel as if i have it figured out enough to share now, especially from my mistakes I have learned from. So here we go.

1. Make your filling by sauteing tofu, onions, garlic, frozen veggies, brown rice and cabbage (you can put anything you want in your fillings - chicken/beef/shrimp/whatever)
2. I mixed this combination in a bowl with some crushed roasted peanuts, and spices 
3. Next I took a rice paper and soaked it in water for about 15-30 seconds 
1. the first time I made these I did not soak them long enough and they wouldnt stick.
2. you will want to soak it completely and when you move them in the water - if it wrinkles its ready, if its stiff its not yet
   
3. be careful here not to rip the wrapper or make it stick to itself too early
4. this is really the hardest part
4. Take the rice paper out of the water and spread it out on a clean surface like a cutting board 
5. Spoon a tablespoon or two of filling into the center of the wrapper 
6. Fold the top and sides in
    
7. Roll the spring roll until the bottom flap wraps around it 
8. Very carefully - pick it up with your hands and place it on an aluminum sheet 
9. Continue until you have wrapped as many as you like - make sure they arent touching on your aluminum sheet
10. At this point you can store them in the freezer/fridge or cook them. Let them dry a bit before you try to handle them.
11. They can be served cold but I recommend throwing them in the oven at 350 for about 10 minutes (keep an eye on them and when they seem crunchy/brownish take em out)
12. Eat - serve with soy sauce, duck, or hoison sauce or whatever else you may like.