Things You'll Need
10-inch fry pan
Spring roll skins are made from a variety of foods, including vegetables, rice and tapioca. Many wrappers are dehydrated to extend shelf life and decrease shipping weight. The dried skins become hard and too brittle to roll. They must be made pliable before being used to make rolls.
Heat two cups of water in the fry pan over medium-high heat. Remove the pan from the heat when tiny bubbles begin to accumulate on the bottom.
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Lower the hard spring roll skin into the water until it is completely submerged. Swish it around in the water gently with tongs for 10 to 15 seconds.
Move the softened skin to a sheet of parchment paper. Pat excess moisture from it.
Soften the skins one at a time.
Return the pan to the stove if the water gets cold before you finish.
Add water as needed to keep it deep enough for full submersion of the wrappers.
Don't leave a spring roll skin in the hot water for more than 15 seconds, or it may begin to disintegrate.