Prepare you veggies. To help stack the veggies and meat, they will work better if everything is cut into thin strips. The lettuce can be shredded.
The picture below will show you what a single rice disk will look like. They are sold in packages at most grocery stores in the Asian sections.
I use a shallow pie dish filled half way with warm water to soften my rice disk in. This process is quick. You will place the disk in the warm water and wait about 30 seconds. The disk will slowly go from hard to super soft in about 3 minutes.
Remove the disk to your work surface and start stacking your veggies and meat.
Try to work quickly. Take the left side and the right side and fold into the middle. Starting at the bottom, flip that over the filling, tighten a bit to secure all of the ingredients and proceed to roll into a spring roll form.
Your spring roll is complete. I lay my rolls on a plate in a single roll. The skin of the roll becomes tacky to the touch and if you lay them on top of each other they could tear apart.
Serving the spring rolls is easy. I have an assortment of dipping sauces available and cut them in half.
Recipe: Red Wine Reduction
Drippings from pan and plate (around 1/4 cup)
3/4 cup of red wine
Heat pan and let the juices and wine simmer (gently rolling) until it reduces to 1/3 of a cup. Stir occasionally. Taste the reduction to see if salt is needed. The time for this step will depend on how thick you want the sauce. It took me about 10 minutes.