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Spring Rolls

j
janekathryn | | Nov 9, 2009 11:18 AM

I am making fresh spring rolls (Goi Cuon) for the first time. The recipe I am using says to use all-rice spring roll wrappers, but all I have been able to find is wrappers with a combination of tapicoa flour and rice flour. Is this a suitable substitution? Or will it not be the same in consistency/taste/ease of assembling/etc.?
If the latter is true, where can I find the all-rice wrappers? A lot of the Chinese stores in my area (nob hill/chinatown) don't have too many Vietnamese options. But I haven't checked all...

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