Working with rice paper wrappers...
I have never tried this before and want to make spring rolls this weekend. I saw a recipe on Ellen of all places and thought it looked tasty and healthy. The rice paper is just soaked in warm water and wrapped around the filling, but not fried or cooked further. This weekend is Chances birthday (9 yrs old already -how the heck did that happen!!) and I am going to be quite busy both Saturday and Sunday.
My question is - can I make the springrolls a few hours in advance and still have them tasty and the right texture. I am worried the rice paper will get hard or crumbly?
Any one have any thoughts?