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Prepare and combine your filling ingredientsYou can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.Continue to 2 of 7 below.
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Submerge 2-3 spring roll wrappers at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface, setting others aside. If your wet wrappers have small holes in them, place the holes closest towards yourself on your flat surface. For larger holes, use a double layer of wrappers.Continue to 3 of 7 below.
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Place filling on wrapper
Spoon about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.Continue to 4 of 7 below.
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Make your first fold
Fold the bottom of the wrapper up over the filling and gently press down.Continue to 5 of 7 below.
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Make your second fold
Fold in both of the sides of the wrapper and gently press to seal.Continue to 6 of 7 below.
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Continue rolling the spring roll up towards the top of the wrapper. If your wrapper won’t seal closed, sprinkle the top with a bit of water or make a roux of one part water and one part cornstarch to use as a sealant.Continue to 7 of 7 below.
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Serve and enjoy!
Serve with dipping sauce and enjoy! For a vegan egg roll, simply deep dry your finished spring roll and viola!