I was invited to visit a village where most families were involved in making rice paper spring roll wrappers. As a cooking teacher, I was curious how they were made and how they got their beautiful texture. Walking down a dirt path to the tiny village by the Mekong River, I saw this man arranging bamboo racks holding fresh-made spring roll wrappers in the sun to dry. This sight was the beginning of a discovery which made me appreciate much more each wrapper I use and each spring roll I eat.