Spring-roll wrappers

There are two types of spring-roll wrappers you can buy. The first is made primarily of rice flour, is translucent, and must be soaked briefly in water to soften it. The other is made with wheat flour, is opaque, and can often be found in the freezer section under the name ‘spring-roll pastry’. Both types of wrappers are used in this book, so try to use the one that is called for. For a gluten-free option, however, you can use the softened rice wrappers instead of the wheat kind. Contrary to what it might say on the packet, the rice wrappers only need to be dunked in water for 2–4 seconds, and will soften a little more as you lay the filling out on them.