Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), shares this tip for making Vietnamese spring rolls at home: Dip your rice paper once in warm water. By the time you’ve placed your fillings on the paper, it will have softened to the right consistency. Once your rice paper is soft, follow Le’s counsel on assembling spring rolls, keeping them fresh, and what to dip them in.