There is a skill to wrapping spring rolls with these wafer-thin rice-and-tapioca wrappers. And I don’t have it. My crumbled spring rolls resembled regurgitated food, with undigested vegetables.
As instructed here, I soaked the brittle spring roll wrapper in water for a few seconds. It eventually soaked up enough water and became chewy and taut. The burrito method didn’t work, and the rolls unwrapped themselves.
I’m sure there’s a trick, a secret. What is it?