Taquitos using rice paper wrappers

Short version: not so successful!

I thought I would be clever and make this taquito recipe using rice wrappers instead of egg roll wrappers.

First problem: rice wrappers are stiff, so they have to pre-soak which isn't a big deal. The soak is just 30 seconds in lukewarm water. But when you don't realize that and try to bend the first folds, watch out! Splinters of rice wrapper shoot everywhere! My version of chinese fireworks in the kitchen, I guess.

Second problem: they don't absorb some of my filling like the other wrappers would have, so the juices leak out in the baking pan. And that would have been fine, also, except I was using a cookie sheet.  M-e-s-s-y.

The results? Well, once the 'things' were cooked, granddaughter "C" and I decided to pull the filling out of the wrappers to eat. The filling was really good. The wrappers themselves were difficult, or impossible, to cut with a fork. And the sections with more than a layer of rice wrapper can only be described as gooey. Like an overcooked clam that you chew and chew and it just won't break down.