Does anyone know if you can use the Vietnamese dry rice paper wrappers for deep fried spring rolls? I saw a packet today which had a photo on the front of

fresh and fried spring rolls. They are considerably cheaper than the frozen rice paper wrappers and I hate separating the frozen ones.

Obviously the dry Vietnamese ones would need to be soaked for a minute and then excess moisture removed before using?

For Vietnamese deep fried spring rolls, yes you use Vietnamese rice paper wrappers.

Dip in water for a few seconds (not a minute - just until soft).

The frozen wrappers are probably based upon wheat flour, not rice flour. Different beast.

Should have mentioned, but if you're going to deep fry, then what is often done is to make a sugar syrup (equal volumes of sugar, water, simmered until the sugar has dissolved, then cooled), then dip the rolls. The sugar caramelises, giving the finished rolls a crispy, brown appearance.

Thanks a million :-)