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Yummy snack

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei

Gỏi cuốn is a delicious street food and one of the world's top dishes as voted by CNN. Today, I’m excited to share with everyone a very simple way to make these tasty rolls, featuring a rich, savory peanut and fermented soybean dipping sauce.

I made this dish in 30 minutes and brought it to work because I had already marinated the tofu the day before. Quick, delicious, and very healthy.

For this recipe, you can use any vegetables you like—just roll up whatever you enjoy eating. I usually make this on vegetarian days, so I leave out the meat, but you can add meat if you want.

A weight loss journey from a friend who’s trying to slim down. All my recipes are designed for weight loss, so don’t be surprised if they’re a bit different or missing ingredients that might make them tastier. It’s simple—some things are left out to help with weight loss.

Vegetarian spring rolls are a simple yet delicious dish. These crispy, rich spring rolls are a big hit with my kids.