x (quatre_vingts) wrote in vegancooking,
x
quatre_vingts
vegancooking

How do you get spring rolls to roll up so neat and perfect? Mine won't cooperate to save my life. Also, do you need to let them dry before frying?

And what do you typically keep your homemade soy/rice/etc milk in? I'm not too keen on using a soup pot or a boxy Tupperware container. Is there a certain type of pitcher I should get that won't harbor souring bacteria even after being washed?

One more thing: when you make homemade tofu (my soymilk machine and tofu kit came today), do you find that it has a shorter storage life or behaves differently in recipes?
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