Uncooked Spring Roll Wrappers

[stark]

Two weeks ago I bought a disk of the dried kind; opened it,used half,
then closed the disk-packaging. Not an air-tight seal, but the wraps
were totally dried.

Two weeks later I made spring rolls again--the uncooked variety. This
time the rolls once wrapped were sticky as sticky. Stuck to the plate
and to each other. Tasted fine but I'm curious about the stickyness.
Wasn't the first time. Do dried wraps age? Were they too wet on the
second time? I worked on a plate the first time; the second time I
worked on a silicon baking mat. Wonder if that mat caused the
difference.

[George]

Sounds like you wet them too much (easy to do) the second time. I
usually place them on paper towels after the dunking. That way if there
is excess water the towels grab it.

[George]

aem wrote:

> I don't think it was the mat, I think the wrappers had deteriorated.
> "Refrigerate after opening" does not mean "they'll be like new after
> two weeks in the fridge." -aem

But the OP said they were using dried wrappers. You can likely keep them
at room temperature for years without deterioration if you keep them dry
after opening.

[stark]

On Jul 4, 12:34 pm, George <geo...@nospam.invalid> wrote:

> aem wrote:
>
> > I don't think it was the mat, I think the wrappers had deteriorated.
> > "Refrigerate after opening" does not mean "they'll be like new after
> > two weeks in the fridge." -aem
>
> But the OP said they were using dried wrappers. You can likely keep them
> at room temperature for years without deterioration if you keep them dry
> after opening.

Yeap! They were the dried ones, totally dry and I tossed the top one
just for kicks. I did notice that with an evenly distributed
dampening, parts of the wrapper went excessively limp while other
parts stayed firmer. Maybe they'd been sitting on the store shelves
too long. But paper towels are a good idea; I'll try that next time.