Food - Drink
The Best Way To Store Vietnamese Spring Rolls
By SARAH MARTINEZ
Vietnamese spring rolls are a light and crunchy snack made by filling rice paper wrappers with fresh herbs, vegetables, and cold, cooked shrimp, then rolling them up into neat packages. Freshly-made spring rolls are best when eaten right away, but if you wind up with leftovers, you’ll want to store them correctly.
One of the problems with storing spring rolls is that the rice paper wrapping is delicate and prone to drying out or cracking, so to keep the rolls as fresh and plump as possible, wrap each roll in plastic wrap before storing them in the fridge. For the best texture and flavor, the rolls should be eaten within three to four days.
If you want to make spring rolls a few hours before serving, cover them with a damp paper towel and place them on a sheet pan in a cool area; make sure none of the rolls are touching each other and refresh the towel if it dries out. When it's time to eat, pour your sauce of choice alongside the rolls and let the dipping begin.