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Posted for   Phyllis Chinn <[log in to unmask]>

Rice papers  are used for cold Vietnamese rolls.  You soften them with warm
water, wrap,  let air dry and refrigerate.

For hot egg rolls you make up your mix of  vegetables and or chicken. pork.
shrimp etc.  Pre soften the rice papers  then make small egg rolls, don't
get carried away size wise.  Not to long  or thick, i.e. do not over fill I
have Vietnamese friends who give me egg rolls  made this way and they say
the trick is to really take your time drying before  frying or freezing.  If
you try this and the egg rolls split to often then  after the first air dry
try putting a second wrapper on, dry and then cool or  store in fridge or
freezer.

I have used  the Vietnamese all rice paper.  It is hard.  I put it on a
plate with  a little water to let it soften.  then I roll up whatever I have
of  ingredients.  I either eat it like that or I have fried it.  They do
tear easily.  In a Thai restaurant they served them, they suggested rolling
only a small amount of ingredients in it and then cut them in about two inch
lengths and fry that very quickly.  Then they don't tear.  I haven't  tried
that yet.   

_I use rice  paper for uncooked rolls -- a la Vietnamese Goi Cuon (Summer
Rolls).  I've tried occasionally to cook them, but probably need a deep
fryer to do  so properly, and that's probably an appliance that's never
gonna be in my  household -- or I'd be huge as a house.  (Already, I'm huge
as garage.)   

But I really  do enjoy them, and they are certainly calorie/carb friendly.
Every once in  a while, I experiment with deli meats with asian cabbage, and
these are sort of  fun!   

I did clip  this web page awhile back, thinking I might try this treatment
-- which it  adding a thin layer of oil and baking them.  Sort of Hot
Pockets-ish.  Now that you've brought it up, and I'm looking at this again,
I think I  might try it!  http://glutenfreeday.com/?p=82

_i use rice  paper to make summer rolls (which are uncooked) or you can fry
them to make  spring rolls. my favorite thai restaurant locally makes them
that way. i also  use them as a substitute for phyllo when making greek
spinach pie (spanikopita).  good luck. A couple of  years ago, I bought rice
papers from Adriana's Caravan which was on the  internet, but may be out of
business.   They were in Philadelphia, and I think  were only going to sell
henceforth from Reading Terminal Market, if I  remember correctly.  They
sold all kinds 
of gourmet stuff you couldn't  find elsewhere.   I use them for eggroll
wrappers and fry  them.  They are fragile, so I have to be careful that they
are cooked  long enough on the first side, then gently roll them over in the
frying  pan.  I am considering using 2 at a time to make the shell  thicker.

Another thing I thought of doing was maybe taking my eggroll and  roll it in
some kind of coating or batter to make a thicker shell, but I  have not had
time to experiment.  They are dry and I have to run them  under the faucet
to get them wet, then lay them on a plate to soften before you can roll
them.  They are round and a little smaller than a dinner plate.  When my
current 3 remaining packages are used up, I don't know where I will be able
to get them.  I think they come from  Vietnam or Thailand.


-----
Mike Jones <[log in to unmask]> Orlando, FL, USA 
One of the Celiac, Cel-Kids, Cel-Pro, and Cel-Gps Listowners,
http://www.enabling.org/ia/celiac/

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