Spring Rollz
I really like spring rolls but when I make them, they always seem to end up with a kind of slick/slimy/slippery feel that I dislike both in hand and mouth.
Is there a way to dry them slightly or somehow make them more finger-friendly without killing their essence? Somehow the ones in restaurants are more manageable.
And yes, frying them has been disastrous for me.
2 ways:
either you pay close attention to moisten them just enough and let them absorb the water on their own (they should not be all floppy when you get them out of the water, just slightly less brittle).
or you get specialized racks like they likely use in the restaurant.
honestly i have bought some of those racks but i still use the 1st technique, it is fast and easy, just need to experiment a bit with your particular brand and shape of rice paper.
i think mine are "red rose" brand and a soak them for a maybe 5 seconds, and often stack a few because i like the taste of it and makes them stronger (if you stack you still need to wet them individually, else they will curl)