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!

3 Chinese Eggplants
2 Eggs
1/4 pound of ground pork
2 Shallots
Chopped scallion and cilantro

Spicy Sauce
2 cloves garlic
3-5 Thai chilli
1 lime juice
2 1/4 tablespoons fish sauce
a pinch of sugar

- Mash garlic and chilli together, then season with sugar, lime juice and fish sauce.

Eggplant Salad
- Bake Eggplant in 400F for 45 minutes and leave inside the oven for 15 minutes. Then peel the skin off and cut into bite size.
- Boil 2 eggs for 7 minutes in high heat and leave in room temperature water. Peel and quarter eggs for the end.
- Cook ground pork in pan and add 2 tablespoons of chicken stock.
- Mix the spicy sauce and sliced shallots in cooked pork.
- Garnish with chopped cilantro and scallion.