Click HERE For Printable Recipe I love making Asian dishes. My favorites to make and eat are yakisoba, ramen, beef bulgogi, miso soup, onigiri, tamagoyaki, and sushi (kappa maki). I kept seeing different recipes using rice paper and so I thought I’d give spring rolls a go. After a few YouTube videos (this one in particular), I gathered the ingredients and quickly realized a few things. There is an art to using rice paper properly, too much water, too little water can complicate the rolling process. I would either overfill or underfill and I am definitely not skilled in the wrapping. But, no matter how ugly, they were still delicious. I was too lazy to make any dipping sauces, using what I had in my fridge, House of Tsang Bangkok Peanut Sauce and this Sweet Chili Sauce. We also tried frying them, which created an interesting texture and nice greasy flavor (if you’re into that sort of thing). But I think I’ll use egg roll wrappers for frying next time. The non-fried rolls were great …