There's nothing like Spring Roll during spring time. But spring roll in most chinese restaurants are deep fried like their egg roll counterparts. And those oil reminded us more of hot summer than pleasant spring.
Try some Vietnamese spring roll for a change. If there is no Vietnamese restaurant near your place, try making your very own. It's not extremely difficult and it really gives the feeling of spring in spring roll. As the chinese used to say
春天不是读书天，夏天暖暖正好珉。
(literally translate to: Spring time is not for studying, it for eating spring roll!)
Ingredients:1 tablespoon vegetable oil
2 cloves of garlic
2 stock spring onion (scallion)
100g bean sprout
100g fried tofu
75 g kol leaves
1 tablespoon of tiram sauce
1 tablespoon of thick sweet sauce (kecap manis)
½ teaspoon of corn starch
1 teaspoon of salt
½ teaspoon of worchester sauce
Vietnamese spring roll wrap (translucent)
Preparation:Stir fry tofu and kol leaves together until bean sprout is soft
Add tiram sauce and thick sweet sauce until brown.
Wet spring roll wrap for 1 minute. Spread corn starch on surface.
Combine all other ingredients with fried tofu and bean sprout enough so that it's still wrap-able.
add cilantro or sugar to taste.
も食べましたか？
This blog was entered for
CLICK: April 2009. (Spring/Autumn) theme based contest. 
