TODAY | June 25, 2013
>> we're back now at 8:44 with how to cook everything today. on the menu this morning, spring rolls .
>> the cooking technique differs from one country to the next but mark said they can be easy to make. we'll put him to test on that.
>> good morning to you.
>> i read the directions. this seemed difficult to me.
>> well, if we had the time to make 10, you would be experts but even making one you're going to do it.
>> let me just show you this over here. they don't need cooking. they just need to be soaked. so you pour them --
>> that's hot water .
>> actually boiling water over them. you cover them. you let them sit for about 10 minutes . you drain them and then you have that.
>> we're using those on the interior.
>> everything here is an option for the interior and what the wrap we're starting with is rice paper which is beautiful, thin little cakes of rice.
>> mine is broken already.
>> so dip in here. this is hot water for like five seconds.
>> and then rescue it. let it drain a bit.
>> that's good savannah.
>> thank you.
>> and get it on the -- that's good.
>> and put it on the towel.
>> just lift this little edge so that we'll make sure that it comes up later.
>> okay. got it.
>> and now, as with everything you're going to wrap you don't overstuff and you don't under stuff, are there any rules? anything you don't want to put into a spring roll ?
>> bean dip.
>> matt we have meet for you. you can use meat. it's nice if you put the attractive stuff toward the outside.
>> you said don't overstuff, don't under stuff.
>> what's right?
>> what's just right is sort of a little bit of everything. you want herbs, you want some vegetables, the man goes look very pretty actually.
>> are we putting this on top of one another?
>> keep it all to the bottom third.
>> i'm sorry.
>> that's all right. i just need explicit direction.
>> so something like this.
>> asparagus is very nice too.
>> now, these can be complicated to eat, right?
>> no, they'll be very simple to eat.
>> i got here early because i hadn't made these in awhile. i learned how to make these in vietnam actually where these grandmothers sat around laughing at me because i was so bad at it but the fact is with a little practice --
>> all right.
>> they're pretty easy.
>> now with the noodles -- i didn't show you this but you want to cut them with the scissors so they're not too long. you can use way more than that.
>> you said don't overstuff.
>> i know but the thing is what you'll see is really more.
>> it's easy to cut that, right?
>> no, you're fine. i would cut it more.
>> all right. let's get the folding going.
>> what keeps it from breaking as we fold?
>> it will tear a little bit. but the next level will. start as you would a burrito and tuck that under.
>> it's very thin. i'm afraid it's going to break. so you just roll.
>> you make it tight.
>> as tight as you can make it. that looks great.
>> tuck in the little ends so that people think you're a professional.
>> do you have a dipping sauce or something?
>> we have three dipping sauces. they're located way over there. that's a vodipping sauce with garlic and chilly and lime. that's mixed with mayonnaise and that's soy ginger garlic scallion. we need our dipping sauce .
>> i feel very accomplished.
>> really when i got here this morning, i wasn't doing anything that well.
>> but it progresses from really bad looking to better looking .
>> and the lettuce wraps but they're hard to eat.
>> and what you spray with the water and do the same thing is much, much easier and looks beautiful.
>> do you want to do the tease?