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Home Cooking 2

Homemade spring roll wrappers drying out after filling

vjtaylor | Jan 22, 201801:33 PM

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?

How to Make Shanghai Spring Roll Wrappers

I thought that making Shanghai spring roll wrappers would be the hardest challenge to developing the recipe collection for the book. Few cookbooks offered...
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