Since I have lived in New York (for a half of a decade now) and have worked for a while in a Thai restaurant, I noticed that spring rolls are a very popular request. I would like to thank the lovely chef (Tukky) who shared her great recipe with me. Cabbage, carrot and bean threads are the basic ingredients of vegetarian spring rolls. First, I shred cabbage and carrots and mix in bean threads that were already soaking in cold water. Then I stir-fried them together with salt, pepper and a little bit of mushroom soy sauce (for fragrance). After that, I spread the filling on a baking sheet and let it cool completely. For the wrapper, I use wonton wrap, but you can use spring roll wrap or rice paper. Finally, I fry them in medium hot oil and keep rotating them for a crispy and golden brown colour.

Spring rolls are usually served with plum sauce, so I try to stay true to tradition, even though my husband likes to add some hot sauce to it. It’s very simple and easy. Simple syrup, one preserved plum (Plum itself is already salty) and a splash of white vinegar boiled together. Break up the plum in the boiling syrup and let it reduce down to half. Let it cool and take the pits and skin out. There you have it!

Summer Rolls are healthy and fortunately easy to make. I have learned to make summer rolls from working in a restaurant watching cooks make them repeatedly. The trick is when you soak rice paper, you MUST use cold water. Hot or warm water makes rice paper soften quicker, but the rice paper will crack after you finish rolling them within 10-15 minutes. The filling is all fresh vegetables and cooked shrimp or hand made pork balls (optional). Basic filling is green leaf lettuce, cucumber, carrot, basil, vermicelli noodle). There are two kinds of dipping sauce that is usually served with summer rolls. One is a clear sauce that made from fish sauce, vinegar, sugar and chilli flakes (optional). Another is made from the combination of hoisin sauce, cooked carrots, pineapple and Sriracha (hot sauce). Personally, I prefer the second sauce because the it enhances the flavour of the vegetables and shrimp more.