I never really liked spring rolls before, but I happened to watch a video on how to make the dipping sauce and decided to try it out when I had some free time. I was surprised that it turned out perfectly on my first try—the taste was amazing and now I'm hooked!

This spring roll dish is simple to make, but the real star is the peanut dipping sauce. Spring rolls can be served with hoisin sauce, fish sauce, or fermented anchovy sauce. Today, let's try them with a peanut dipping sauce for a change.

You can call these salad rolls, fresh spring rolls, Vietnamese spring rolls, or whatever you like! I just want to share my special Vietnamese dipping sauce recipe, a family secret from my mother. It goes perfectly with fresh vegetables. This version doesn’t use lime or vinegar, making it great for older adults who may have joint pain from those ingredients. My mother-in-law has gout, so I adapted the recipe so she can enjoy it too.

An easy homemade recipe! I picked the vegetables from my garden by the fence. For the dipping sauce, I used seafood sauce and added a bit of wasabi. For the wrappers, I used freshly made roti saimai wrappers. That's all you need for a simple and delicious meal.

I often make fresh spring rolls instead of salad. When I listened to all the requests of my family, this version was the result. The rice paper is simply moistened in water and used to wrap up the fillings, so it's easy. If you aren't going to slice the rolls, tuck the ends in as you roll them and they're less likely to fall apart.There are many ways of rehydrating rice paper, but I just wet it quickly in water. If it's over-soaked it becomes really hard to handle. Any tough bits will quickly soften, so until you get used to wrapping these spring rolls, it may be easier to handle the rice paper while it's still stiff. If you are only wrapping a few rolls, you can just run them under the tap! Recipe by Heartful Kitchen Rei

Something to throw together for a quicky, easy, but still healthy, snack! You can use any veggies (like corn or bell peppers), add different greens (aragula, mint, coriander and dill), or use different meat/s (chicken, pork, shrimp or even tofu)! Mix and match what you want! You can even make it with rice!

Today, my family received some fresh shrimp from our hometown. My mother-in-law said she was tired of rice and suggested we make spring rolls instead. So here we go!

#meatless #oilless #quarantinemenuideaIt’s been almost four months, Sunday has become my lazy day to cook. Not because I don’t want to cook. But it’s because I don’t really have time to cook. This semester, Sunday becomes my quizzes, exams, and assignments due day. And usually I spent almost whole day to study. So if I cooked, then I will cook something quick and easy food. I looked up at my fridge, I still had leftover garnishes such as been sprout, cilantro, basil, jalapeño from Pho noodle the day before. Then I separated them, and adding some more veggies that I have left in my fridge and I rolled them into vegetables rolls. Do you want to know what I put in these colorful vegetable rolls? Let’s check out the ingredients and how to make it 😊

I once tried a Korean dish where chives were finely chopped and mixed with a Korean sauce as a part of the dipping sauce. It was quite interesting, almost like a simple kimchi, and it paired well with the rich Korean BBQ, cutting through the greasiness. This time, I decided to chop up some chives and mix them with my favorite dipping sauce to pair with quick pan-fried dumplings. It turned out to be really delicious.

This easy sweet and sour dumplings sauce is perfect for dipping dumplings or Korean pancakes (jeon) it is so simple you can have it done in minutes!!