Keeping rice paper spring rolls moist
I've made some fresh spring rolls by filling rice paper sheets with vegetables, cheese and peanuts, without any cooking. I've kept the uneaten ones in the fridge for a night in a sealed box. The rice paper has lost its flexibility and moisture.
Is there a recommended way to store fresh spring rolls in a fridge for a few days, without losing the moisture of the rice paper?
In its recipe for Spring Rolls, What's Cooking America indicates:
Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers and noodles [inside the roll, in this recipe] slightly (if they are a little dry, wipe them gently with a damp cloth).
In the future, consider that you might not want to make the rolls until you are ready to eat them. Your filling ingredients will probably hold quite well on their own, and hydrating the wrappers to make the rolls is very fast and easy.
Not sure I understand the question. A regular (dry) paper towel that has been moistened and is kind of damp, but not dripping wet. You could no doubt use a tea towel as well for the same purpose.
Great, thanks. I'm not a native English speaker, so I wasn't sure what the phrase "damp paper towel" means.
I have used damp paper towels and find that they stick to the spring rolls. I will use a damp tea towel next time.