My work week dinner this week was inspired by THIS RECIPE from NatureBox!
I LOVE Spring Rolls, and happened to have a crap-ton of rice paper wrappers on hand from previous overzealous purchases…and decided this would make a perfect light 1/2 of my dinner for this work week!
I have a love/hate relationship with Spring Rolls. I love them because they are so utterly delicious and just GORGEOUS to look at…but mine are often less than pretty!
For some reason, my rice paper wrappers always fall apart — spilling out the contents of my Spring Rolls 😦
I know my #1 problem is overfilling my Spring Rolls — but I can’t help it! I want mega Spring Rolls with TONS of delicious flavor!
Problem #2 is the fact that I’m not eating these immediately after assembling them. They are packed, and stored at room temperature until it’s time to eat dinner at work around 8:00 p.m. They are prepared around noon.
SO, I’m not blaming the Spring Rolls for being less-than-cooperative.
One thing I DID try this week was putting a leaf of romaine lettuce between the rice paper roll (after soaking the rice paper roll in warm water), and then stacking my Spring Roll ingredients onto the LETTUCE.
Not only does this step make it easier to roll the Spring Rolls, it also helps them to hold together MUCH, much better!