I used to always buy spring roll wrappers, but now I can easily make them myself. At first, it takes some practice to get the heat right, since every stove and pan is different. Try making them a few times and you'll get the hang of it. Tip: If the pan is too hot, the dough won't stick to the pan—it'll stick to your hand instead!

An easy and healthy afternoon snack, perfect for kids who are tired of rice.

Today I was craving spring rolls and had all the ingredients in the fridge, so I made them quickly. My recipe is a Chinese-style version with lots of cabbage. This is how my family usually makes them at home.

Our family's fresh spring rolls live up to the name 'Lazy Kitchen.' We make food that's as quick and easy as possible—perfect for anyone short on time who wants a simple meal. Here's how we do it: Buy grilled chicken skewers (just the chicken meat), and get spring roll wrappers. For the filling, we use mint leaves, carrots, and green apple. For the dipping sauce, we use bottled plum sauce, which you can find at most grocery stores.Cut the spring roll wrappers in half. Find a large plate that fits the wrappers and fill it with clean water to soak them. Prepare the fillings: pick the mint leaves, shred the carrot, and shred the green apple. Slice the grilled chicken into long strips. Soak the spring roll wrappers in water until they're soft, then place them on a cutting board. Add the veggies, then the chicken, and gently roll them up.

Kanikama is an imitation crab meat, also known as surimi. It's very popular in making California-style rolls. Kanikama is made from surimi paste, which is a processed blend of different types of fish that mimics crab or lobster meat.

When I go back home to Udon, there are so many places to buy these, and they're all delicious. My favorite shop is in the Ban Huai market—locals from Udon might know it—or you can also find them at Center Point Udon, which are just as tasty. I found this recipe that adapts the traditional fresh rice sheets by using ready-made Vietnamese spring roll wrappers instead, and it turned out great! Next time I go home for Songkran, I'll get the soft, fresh kind again, but for now, this homemade version really hits the spot. Thanks to the page 'Easy Cooking Abroad by Khun Sai, Mom of Nakee' for the recipe!

This is a dish my mom loved to make for me when I was a kid.

Looks like a lot, but it's not hard.5,000 meals for the kids.

Had leftover Chinese chives from making Pad Thai and didn’t want to waste them. You can use them in many dishes—this is another tasty and appetizing option.

This version is packed with fillings!

Getting a great deal on quality ingredients is always a stroke of luck. I happened to find crab meat on sale, marked down from over 300 baht to just 130 baht! It's been a long time since I've had a seafood feast with crab and shrimp, so I made this dish to satisfy my craving.