Help! I have made some Thai spring rolls for a party on Friday (don't worry, I have frozen them!) and they look great but when I deep fried a few in my wok on the hob, they fell apart! I am now worried that I have used the wrong kind of wrappers, the ones I have used are rice paper. Does anyone have any tips for cooking these types of wrappers? would I be better baking them? thank you, can't bear to make them all again!