I used to tell him that he had an unfair genetic advantage. He would just mutter something in Cantonese and walk away. I did manage to pick up a few tricks from him along with a few choice Chinese cuss words.
Spring rolls are pretty open to interpretation. I used whatever I had on hand. In this case it was:
cucumbers
carrots
peanuts
fish sauce
maifun (noodles)
cilantro
wrappers
I have used; asparagus, basil, shrimp, tofu... the list goes on and on. The point is, use what you like (or have).
One caveat, most of the time spent on this recipe is in the prep.
Peel and shred carrots
Chop up cilantro
Peel cukes. Cut in half lengthwise, scrape the seeds out and julienne them.
Chop up peanuts
I like to combine the cukes and cilantro in one bowl, the peanuts and carrots in another. Flavor the carrot mixture with as much or as little fish sauce as you like.
Throw the maifun into some barely boiling water for ~5 minutes. Drain the water and we are set to go.
You will notice in the back I have the wrappers in a cake pan filled with water. Let them soak until soft, just a few minutes.
Once the wrappers are soft, pull one out and place on a towel. If you don't get the excess water off, you will have soggy spring rolls.
The rolling process is easy enough, but takes some practice to get right. Lay out the wrapper, and add your fillings in more of less a line mimicking the desired final shape
Fold the sides in
Then roll into a umm cigar shape. Yeah cigar.
Ending up with an object shaped vaguely like a cigar
After this is done, make sure to give the dog some ice, she lubs her some ice
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