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Article: TIPS TO WRAP BY.(FOOD)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- March 30, 2000
CopyrightCOPYRIGHT 2000 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Knight Ridder
Try these tips when working with wrappers, from ``Asian Wraps,'' by Nina Simonds (Morrow, $23), and ``Wrap and Roll,'' by the California Culinary Academy (Macmillan, 1998):
* When using commercial egg roll wrappers, cut a thin sliver, less than 1/4 inch, from each side. That will make it easier to separate the layers.
* Rice paper wrappers need to be soaked briefly in warm water to soften them. To make it easier, use a pie pan, a tart pan or a wide dinner plate big enough to hold the flat wrapper.
* If you're making rice-paper spring rolls for frying, dissolve a little sugar, less than 1 tablespoon, in the soaking ...