Wrapping Paper Sheets

Is there a particular way to soften and then stacking sheets of rice paper for wrapping various ingredients?

I made fresh rolls (aka summer rolls or fresh spring rolls) several times. And I do not understand how to work with sheets of rice paper. I soak them a bit in hot water, then I put them on a towel, so they can soften for several minutes. Then I fill them and roll. It worked very well for me.

But my question is ---- I went to a Vietnamese restaurant in Canada once. My friend and I ordered some sort of grilled beef dish which was served with accompaniments (lettuce, cucumber and fresh herbs). With the dish came from a pile of sweet rice paper rounds, so you can wrap the meat and different ingredients and do a little "roll".

Is there a trick to soften then stack cakes of rice? I think if you just stack them, they are all interdependent. I know that the fresh rolls, so close to each other, tend to stick. Is there a secret?

I Love Spring rolls Vietnamses (Vietnamese im). actually there isn't a special way of stacking.

My mother is like 20 of them, then stack them on eachother and they wouldnt stick to the U-all.Make you refrigerate well.

Bon appetit!

No, just after u u have a stack to keep it moist so it will not a secret that I know because I am a leader

Initially, you wet 2 sheets. Put on a plate to roll up the ingredients and the other on another plate. After you finish rolling, another wet (# 3) and set the empty plate and working on # 2. Repeat until done. Optionally, you can anchor many leaves at once, but one at a time and stacked on each other stunning, each representing his own advantage, so you can easily retrieve it.

Ask at your local Vietnamese restaurant LOL
And btw, it's called Vietnamese rolls (Goi Cuon) not to be confused with spring rolls (Cha Gio)