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In my excitement to share my recipe with you I perhaps didn't write
enough detail and received many questions.  Here's my answers:

Q: Don't you have to cook the wrappers?  Are they soggy after being soaked in
water?

A: You can deep fry them if you want to, but I like them raw the way
they are eaten in Vietnam. They're much more refreshing that way.
Whilst the wrappers are a little delicate after soaking they are far
from soggy.

For people who need to gain weight frying them would be a good idea.
In that case I'd use shredded cabbage instead of lettuce. You'd have
to lower them into the oil on an egg flip or something as they're
likely to fall apart if you just drop them in.


Q: Do you know if there is a way
to crips them besides deep frying them?  Such as putting them in the oven
whilst sprayed with oil or something?

A: No idea. Sorry.


Q: Aren't you supposed to cook them? I thought spring rolls were fried in oil?
They are crisp when you have them in Chinese restaurants.

A: Chinese ones are made of wheat wrappers and are not eaten raw.


Q: Can you tell me of a GF chili sauce?

A: Sorry, I haven't found one. Not that I've really looked though. I
love them with tamari. Especially refeshing is tamari mixed with yuzu
juice (a kind of lime I suppose) and freshly grated ginger.


Q: so is it wet when you eat it not cooked or is it cooked before you buy
it ?doesn't it fall apart when you soak it in water

A: No it's not cooked at all. Yes, sometimes it falls apart, just
like a taco would. But this is half the fun.


And some suggestions........


i like to
saute the chicken or tofu in garlic and ginger first and make a dipping
sauce that is part bragg's aminos, gf rice vinegar, and a tiny bit of
sugar. i just pig out on them! fortunately, they are easy to make, low fat
(tho i could probably use some!), and healthy.


I suppose you
could steamt them to warm them, too.


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