Recipe Note

• Mis-en-place! My Thai and French chef teachers always said to have everything ready before you cook. Prepare all ingredients in a big tray.
• Poach shrimp until just cooked. Don’t overcook the shrimp as they will turn rubbery.
• Use local fresh vegetables such as watermelon radishes and purple daikon if you can find them. They add a crunchy texture and refreshing peppery taste.
• Use a mandoline slicer to easily slice carrots, daikon and watermelon radishes. I bought my small mandoline slicer at local market in Kyoto but they are widely available online.
• To make firm spring rolls, use your fingers to help push the ingredients inside the rolls and gently roll forward to make the role firm and tight (see cooking video).
• For the filling, you can use anything from tofu to leftover meat.
• Serve spring rolls right away. If you make them in advance, lay them flat, separated from each other on a large plate and use plastic wrap to cover before serving.