I made these Shanghai spring roll wrappers (which were SO much fun to make - video at the link!) yesterday, wrapping the stack in a damp dish towel and plastic wrap, then into fridge. I filled them today and am planning on frying tonight. As I was filling probably the 15th, I noticed that the first ones I'd filled were starting to dry out and crack. I wrapped them individually in cling wrap, but that feels like a not-great solution as I'll now have to unwrap them all to fry, plus I hate all that wasted cling wrap. Is there a trick to keeping the filled rolls from drying/cracking? Should I cover the filled rolls with a damp towel while filling and waiting to fry? Did I make the dough too dry?