They also make it look like I know what I'm doing, which is another plus.
So, everything was assembled: thinly sliced pork (left over from the weekend), badly julienned celery and carrots (because they were the veggies in the crisper drawer) and spinach (because I always try to have some of that on hand), and rice noodles that I cooked, then ran under cold water and tossed with a little oil.
Everything gets layered. One nice thing is, the wraps are translucent so some of the colour comes through. Pretty!
Then it all rolls up, which can be tricky, but if they're soaked and blotted right they seem to stick to themselves and make a nice tidy roll. I basically put all the filling at the edge of the circle nearest to me, roll forward (away from me) until the filling is just enclosed. Then I fold each side end over the centre to close up the ends. Continue rolling forward to finish it off.
Next step is to try not to eat them all, but dutifully put them in the fridge under plastic wrap til supper time.
Okay, I ate one. Quality control and all that.
I'm reading As Always, Julia right now - Julia Child's letters to Avis deVoto in the years as she wrote her first cookbook. Now there's a woman who was devoted to precision, testing and retesting, and getting the recipe just right. While I love to follow those recipes, I am not someone who I think could make them.