Fried spring rolls (nem rán) are a must-have dish on our family table during Tet and memorial gatherings. This time, I used special spring roll wrappers, so the rolls turned out extra crispy and delicious.

I didn’t have rice net wrappers, so I used regular spring roll wrappers instead.

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.

I used to make spring rolls with ground pork but my family was switching to vegetarian I replaced the meat to tofu.

Previously, I made shrimp and pork spring rolls, but this time I tried making them with pork and chicken. Would you like to try it? They're really delicious!

I bought some crab meat and my family wanted spring rolls, so I made these fried crab spring rolls! I added imitation crab and cabbage for extra texture and to include some veggies.

It's been a while since I had fresh spring rolls. I remembered I had some lettuce and other ingredients in the fridge, so I made some. Totally satisfied!

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!

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.

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!

Vegetarian spring rolls with a crispy wrapper and a sweet, tender vegetable filling. Delicious served with rice vermicelli, fresh herbs, and dipped in vegetarian fish sauce or soy sauce.

Spring rolls are a fun dish because there are countless ways to combine ingredients for the filling. Each combination brings a unique flavor to the rolls. This version, with fresh tofu, tofu skin, taro, shrimp, straw mushrooms, rice vermicelli, and egg yolk, offers a delicious twist.