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In 2023, the first day of the lunar new year falls on January 22nd in the Gregorian calendar. According to the Chinese zodiac consisting of 12 animals, it will be the year of the rabbit, while if you follow the Vietnamese zodiac, it will be the year of the cat. Regardless of the animal that stands as the icon, millions of people around the world will celebrate the beginning of the year in colorful and sumptuous fashion: multiple days (sometimes weeks) are marked off as holidays, supermarkets advertise special ingredients and deals, streets are filled with food vendors and decorated with festive signs and flags… The festivities take place especially prominently across mainland China, Hong Kong, Taiwan, Vietnam, and Korea, but they also extend globally to wherever their cultural diasporas have settled, and welcome whoever chooses to partake (with full, steaming plates of food)! And that includes us at Kitchen Stories. I grew up in Korea and my family celebrated 설날 (Seollal) every year, but I know there are many more ways to greet the new year in different cultures, even households. So I asked our Kitchen Stories team to share their stories from the holiday: How they celebrate the beginning of the new year, and most importantly, what they eat. As with most holidays, Lunar New Year would not be complete without the sheer range of delicious, delectable food made and enjoyed! The answers were so delightfully varied and packed with drool-worthy recipes and memories that we had to share them with you.

Eating ddeokguk also means you get a year older –– so get slurping at your own risk!

Growing up in Korea, 설날 (Seollal) was one of the two biggest holidays of the year where all of my extended family gathered at my grandma&#x27;s place for a few days to cook and let in the new year. The highlight of our festivities was the first meal we had on the day: <a href="https://www.maangchi.com/recipe/tteokguk" rel="nofollow">떡국 (ddeokguk or tteokguk)</a>, an intense white broth soup with thinly sliced, oblong-shaped rice cake. Often dressed up with eggs and/or beef strips, the hearty broth warms you up for the cold, often snowy first day of the lunar year, while the rice cake shaped like coins symbolizes fortune. Eating ddeokguk also means you get a year older – so get slurping at your own risk!

Kitchen Stories recipe I recommend trying for Lunar New Year:

Galbi-Jjim (Korean braised short ribs)

Xueci (Food Editor): 腊肉 (la rou) and 香肠 (xiang chang)

The absolute stars on the festive table are an abundance of smoked meat (腊肉, la rou) and sausages (香肠, xiang chang), prepared a month ahead and steamed on the day.

In Sichuan where I grew up, the most important meal to celebrate Spring Festival is in fact New Year’s eve lunch. The absolute stars on the festive table are an abundance of smoked meat (腊肉, la rou) and sausages (香肠, xiang chang), prepared a month ahead and steamed on the day, accompanied by dishes like cold salads, crispy fried pork belly, and steamed sticky rice. The celebration lasts days until the lantern festival – the 15th of January on the lunar calendar when we eat a bowl of <a href="https://www.kitchenstories.com/en/recipes/sweet-rice-balls-with-black-sesame">glutinous rice balls with sesame filling</a> (汤圆, tang yuan), symbolizing togetherness with beloved ones. I didn’t have the luxury to smoke or access those sausages after moving to Germany, so I picked up a new tradition from the northern Chinese diasporas: making dumplings together, a skill I started to slowly master after <a href="https://www.kitchenstories.com/en/stories/now-s-the-time-to-throw-a-dumpling-party-here-s-how">deep diving in this topic last year</a>.

Chinese jiaozi (Pork and cabbage dumplings)

Jing (Food Editor): whole chicken and steamed fish

Although the celebrations are not as big here in Berlin as in Asia, my family would still try to incorporate as many traditions as possible—and a big dinner on New Year’s Eve is no exception.

Growing up as a Cantonese-German, Lunar New Year is one of my personal favorite holidays. Last year I had the opportunity to celebrate in Hong Kong and although Covid restrictions limited the festivities, the spirits were still high and the New Year markets were full. Although the celebrations are not as big here in Berlin as in Asia, my family would still try to incorporate as many traditions as possible—and a big dinner on New Year’s Eve is no exception. My mom would cook up a feast consisting of at least a whole chicken and steamed fish representing wishes for abundance and luck in the new year. On the first day of the new year, we always eat vegetarian because it cleanses the body so you can start the year fresh and healthy. I also sometimes invite my (non-Asian) friends to do Chinese hotpot (火鍋, huo guo) at home, because it’s a fun way to celebrate together and keep ourselves warm!

Steamed red gilthead

Jennifer (Project Manager): miến gà, xôi gấc, and trái cây

All the choices are made very consciously on this day, and this resonates with me so much: it is a reminder for me to reflect on myself and choose my paths in the new year as mindfully as possible.

&quot;tết&quot; is a very spiritual, mindful, and comforting holiday for me. My parents, my sister, and I follow Vietnamese time so we usually celebrate the Lunar New Year or &quot;tết&quot; in the evening at around 6 pm by cooking, lighting incense sticks, praying, and finally, eating together. On the table, we always have: - <a href="https://www.wokandkin.com/mien-ga/" rel="nofollow">miến gà</a>: glass noodle soup with chicken which has to be on the menu because you have to include something with broth - xôi gấc: red sticky rice symbolizing fortune - bánh chưng: a beautiful rice cake wrapped in banana leaves symbolizing either earth/soil through its square shape or the sky through its circular shape - trái cây: fruits to complete the feast Traditionally, you wear an áo dài, a beautiful garment that translates to a long shirt (not a dress). Since we&#x27;re normally only 4 people at home, I only wear it the next day when we go to the temple. All the choices are made very consciously on this day, and this resonates with me so much: it is a reminder for me to reflect on myself and choose my paths in the new year as mindfully as possible.

Xue-Ying (Product Manager): 年糕 (nian gao)

Dozens of vendors hammered rice cake dough in their huge mortar on the streets. I will never forget that steamy, sweet smell in the air.

Growing up in a family of restaurant owners, it was always hard to choose what to eat on Chinese New Year&#x27;s Eve. Some years we ate steamed fish with scallions and vinegar, the other years just hot pot. But my favorite memory of the holiday is when I celebrated it in Wenzhou at my Grandma&#x27;s place in 2018. Right before the “Golden Week” (a 7-day public holiday in China) started, all the streets were full of stands selling nian gao 年糕, a round sweet rice cake handmade with dates and walnuts, which symbolizes growth and progress. Dozens of vendors hammered rice cake dough in their huge mortar on the streets. I will never forget that steamy, sweet smell in the air. To this day, my mom still sends me nian gao by mail every year.

Crispy skirt potstickers

I hope the stories of our celebration have inspired you to join this delightful occasion for warmth, togetherness, and of course, delicious food. If you&#x27;re looking for more easy recipes to try for the Lunar New Year and get creative with your menu, have a look below for some suggestions. And share with us in the comments what your celebration looks like!

- <a href="https://www.kitchenstories.com/en/recipes/easy-japchae-korean-glass-noodles-with-stir-fried-vegetables">Easy Japchae (Korean glass noodles with stir-fried vegetables)</a> - <a href="https://www.kitchenstories.com/en/recipes/chinese-stuffed-eggplant">Chinese steamed eggplants</a> - <a href="https://www.kitchenstories.com/en/recipes/vietnamese-noodle-soup-with-chicken">Vietnamese noodle soup with chicken</a> - <a href="https://www.kitchenstories.com/en/recipes/braised-pork-belly">Braised beef noodle soup</a> - <a href="https://www.kitchenstories.com/en/recipes/colorful-chiffonade-salad">Colorful chiffonade salad</a> - <a href="https://www.kitchenstories.com/en/recipes/chinese-mooncakes">Chinese mooncakes</a> - <a href="https://www.kitchenstories.com/en/recipes/braised-pork-belly">Braised pork belly</a> - <a href="https://www.kitchenstories.com/en/recipes/schuizu-fish">Schuizu fish</a>

The KS team share their favorite food memories and recipes

Here's What We're Cooking To Celebrate Lunar New Year 2023

When it comes to <a href="https://www.kitchenstories.com/en/stories/11-pantry-friendly-5-ingredient-dinners-you-could-make-tonight">pantry cooking</a>, there are <a href="https://www.kitchenstories.com/en/stories/there-are-cans-of-inspiration-hidden-in-your-pantry">a few specific ingredients</a> I tend to lean on to turn a handful of things into a satisfying, flavorful, and hopefully quick meal. One of my favorites of late is the Korean chili paste, gochujang. I’ve experimented with using it in place of tomato paste in pasta sauces (<a href="https://www.kitchenstories.com/en/recipes/id/9ed874c1-49e8-43cf-883c-680b6e1c25fc?draft=1&amp;v=1651136999">it’s delicious, highly recommend!</a>), mixing it with toasted sesame oil and rice vinegar for a quick slather on roasted vegetables, and whipping it with butter for the sweet and spicy <a href="https://www.kitchenstories.com/en/stories/herb-butter-makes-everything-taste-better">compound butter</a>. It’s delicious in every use I’ve tried, lending a beautiful orange-y or deep red color in addition to its subtle funk, heat, and miso-like sweetness.

Gochujang is a fermented Korean red chili pepper paste with a complex, sweet and spicy flavor. Traditionally, it was made by mixing gochugaru (Korean chili powder), glutinous rice, mejugaru (a fermented soybean powder) or fermented soybeans, and salt before being left to ferment in huge earthenware pots (called jangdok) for many years allowing the slow fermentation to break the starches in the rice down to sugar for a subtle sweetness. These days, most gochujang is commercially produced, keeping the thick, red paste consistent and accessible all over the world.

In most cases, gochujang should not be used as a substitute for Korean chili flakes, gochugaru, or vice versa. While gochugaru is a key ingredient in gochujang, the flavor and texture offered by the dry chili flakes versus the fermented chili paste, are completely different, so using them interchangeably is not recommended.

Depending on where you are, gochujang can be easier or more difficult to find in a shop. Here in Berlin, just about every Asian supermarket will have the red tubs of gochujang on their shelves, so if you can’t locate it on your own, just ask! If your local Asian supermarket doesn’t have gochujang, you can also order it online. They usually come in relatively large containers (approximately 1 pound or 500 grams), so just one tub can last you through a number of recipes! Keep it in the fridge after opening, and it will keep just about forever. One thing to know when you’re shopping for gochujang is that there can be different spice levels, depending on the brand, so you may have to try a few different brands before you find the one that has just the right spice level for you. I like mine a bit sweeter so I can control the heat in the final dish, and use the classic red pepper paste from <a href="http://en.sempio.com/product/jangpaste/view/622" rel="nofollow">Sempio</a>.

Gochujang is a condiment, but is too intense to use directly for dipping, so it’s often cut with other ingredients. One of the most common uses in Korean cooking is in ssamjang, a sauce usually served with <a href="https://www.kitchenstories.com/en/recipes/korean-barbecue-with-sam-jang-dip">Korean barbecue</a> or grilled meats in general, which combines gochujang with doenjang (Korean fermented soybean paste), roasted sesame oil, onions and/or scallions, and garlic. Taking a note from how it’s used in Korean American cooking, you can mix it with a little bit of sesame oil or citrus juice as a sweet and spicy <a href="https://www.kitchenstories.com/en/stories/more-mayo-more-flavor-6-yum-mayo-upgrades">upgrade for mayonnaise</a>, or mix it with soy sauce, honey, and <a href="https://www.kitchenstories.com/en/stories/herb-butter-makes-everything-taste-better">softened butter</a> to create a gochujang butter worthy of topping some grilled fish, shrimp, or a pile of roasted vegetables. Add it to <a href="https://www.kitchenstories.com/en/stories/how-to-make-better-salad-dressings">salad dressings</a> for some spic or sweetness and by the teaspoon to soups and stews where a bit of color and depth might be a nice addition—like in <a href="https://www.kitchenstories.com/en/recipes/lentil-soup-with-italian-sausage-and-kale">this recipe</a>, or <a href="https://www.kitchenstories.com/en/recipes/oxtail-soup">this one</a>, <a href="https://www.kitchenstories.com/en/recipes/tomato-and-egg-noodle-soup">maybe even this</a>, and <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-stewed-white-beans-and-zucchini">definitely this one</a>!

One of my favorite ways to use gochujang? Pair it with heavy cream and turn it into a super creamy pasta sauce!

5-ingredient creamy, spicy tomato pasta

— <a href="https://www.kitchenstories.com/en/recipes/kimchi-shirataki-noodles">Kimchi shirataki noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/spicy-mushroom-ragu">Spicy mushroom ragú</a> — <a href="https://www.kitchenstories.com/en/recipes/jaengban-guksu-korean-cold-spicy-noodle-platter">Jaengban guksu (Korean cold spicy noodle platter)</a> — <a href="https://www.kitchenstories.com/en/recipes/korean-fried-chicken-in-a-tangy-sauce-yangnyeomcikin-2977">Korean Fried Chicken in a Tangy Sauce (양념치킨)</a> — <a href="https://www.kitchenstories.com/en/recipes/sundubu-jjigae-korean-soft-tofu-stew">Sundubu jjigae (Korean soft tofu stew)</a> — <a href="https://www.kitchenstories.com/en/recipes/buttery-kimchi-fried-rice">Buttery kimchi fried rice</a> — <a href="https://www.kitchenstories.com/en/recipes/korean-fried-chicken-with-cucumber-salad">Korean fried chicken with cucumber salad</a> — <a href="https://www.kitchenstories.com/en/recipes/korean-inspired-white-bean-soup-with-tofu-4109">Korean-inspired white bean soup with tofu</a>

Why you should keep this versatile paste on hand

Meet Gochujang: A Must-Have Korean Condiment

This December at Kitchen Stories is all about feel-good festive food! No matter what you’re celebrating or with whom, our December recipes have something for every one and for every occasion. Best of all, they’re fun and unfussy, so you can focus on winding down for the year. Stay tuned throughout the month by bookmarking <a href="https://www.kitchenstories.com/en/stories/introducing-our-feel-good-festive-issue">this article</a>, where we’ll collect all our recipes and articles. Don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for even more. Happy December!

Two years ago, I was entrusted with a special task: Helping Christian turn 6 heads of Napa cabbage, leftover from a shoot (<a href="https://www.kitchenstories.com/en/stories/zero-waste-challenge-how-to-go-zero-waste-for-7-days">say no to food waste!)</a>, into Korean kimchi (we used this <a href="https://www.kitchenstories.com/en/recipes/homemade-shortcut-kimchi">shortcut kimchi recipe</a>). We first fermented them in a giant ceramic sauerkraut crock, and later vacuumed sealed them. This fun little project not was not only a bonding experience; it supplied us with plenty of kimchi to use throughout the following months (if stored properly, kimchi has an extremely long shelf life), and we used it up in the form of <a href="https://www.kitchenstories.com/en/recipes/buttery-kimchi-fried-rice">kimchi fried rice</a>, <a href="https://www.kitchenstories.com/en/recipes/sundubu-jjigae-korean-soft-tofu-stew">stews</a>, and even <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-kimchi-grilled-cheese-and-simple-salad">grilled cheese</a>.

After handling almost 20 pounds (10 kg) of weight in kimchi-making, I stepped up my game from the holy grail Napa cabbage to daikon radish, white cabbage, and cucumber with the help of videos from the great <a href="https://www.maangchi.com/" rel="nofollow">Maangchi</a>. Given my success with all these varieties, when faced with a crisper full of odds and ends of veggies that didn’t make it to your<a href="https://www.kitchenstories.com/en/stories/40-sides-to-mix-and-match-for-any-feast"> holiday dinner table</a>, kimchi seems to me the right answer for how to use it all up in a pungent, flavorful fermented food that keeps on giving.

Besides Brussels sprouts, which we use in our <a href="https://www.kitchenstories.com/en/recipes/brussels-sprouts-kimchi">kimchi recipe</a>, all sorts of cabbage would work for kimchi: white, pointed, or red cabbage can be cut into chunks (and call for a shorter brining time) and fermented with the same kimchi paste. Brining the vegetables in saltwater (or sometimes a salt rub for Napa cabbage) is essential, as it helps the leaves soften and prepares them to absorb more flavor. If you have crunchy vegetables like cauliflower, onion, carrots, or radishes, julienne and toss them in, too!

Here’s a simple kimchi-out-of-any-cabbage-guide you can save!

Brussels sprout kimchi

Make kimchi!

The #1 Tastiest Way to Use Up Leftover Holiday Vegetables

The last thing we feel like doing in peak summer? Spending time over a hot stove. So you can maximize your time in the sun (or the shade), our August issue is dedicated to the (nearly) no-cook recipes we turn to when it’s just “Too Hot to Cook”. To stay up to date, <a href="https://www.kitchenstories.com/en/stories/everything-we-want-to-eat-when-its-just-too-hot-to-cook">check back here</a> for a full list of our latest recipes and articles, and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for more!

I remember peak summer in Sichuan, whenever the temperature hit over 35°C (95°F), our dinners were limited to two things and two things only: cold noodles (liang mian) or mung bean <a href="https://www.kitchenstories.com/en/recipes/congee-with-ground-pork-and-asparagus">congee</a>. My grandma would whip up a bowl with freshly made noodles from a street vendor, crunchy bean sprouts, occasionally some shredded chicken from the fridge, and a spoonful of pungent chili sauce. It was the opposite of dull summer eating; your appetite was stimulated, and satisfied, instantly.  I often make <a href="https://www.kitchenstories.com/en/recipes/chinese-cold-noodles">my version of my grandma’s cold noodles</a> in my own kitchen in Berlin, where the summer seems to be getting warmer year after year, but there’s a pure abundance of classic cold noodles from various places, like Korean n<a href="https://www.koreanbapsang.com/naengmyeon-cold-noodles/" rel="nofollow">aengmyeon</a> and <a href="https://www.kitchenstories.com/en/recipes/cold-soba-noodles-with-shiitake-dipping-sauce">Japanese soba noodles</a>, which offer the perfect antidote for summer days when you&#x27;re struggling with the very idea of cooking up a weekday lunch or just lack an appetite under the pressure of heat or humidity.

Making cold noodles can be done in under 30 minutes, and consist of essentially three steps: cook the noodles, make the sauce, add the toppings. <a href="https://www.kitchenstories.com/en/stories/oodles-of-asian-noodles">Any asian noodle</a> can work for cold noodles, from Asian wheat noodles to unconventional choices like angel hair pasta,<a href="https://www.kitchenstories.com/en/recipes/kimchi-shirataki-noodles"> shirataki noodles</a>, or even <a href="https://www.kitchenstories.com/en/recipes/zoodle-salad-with-tahini-dressing">zoodles</a> (zucchini noodles). My favorite cold noodles are soba noodles because they’re chewy, low-carb, and often don’t stick too much to each other like wheat noodles.

1. Unlike <a href="https://www.kitchenstories.com/en/stories/how-to-cook-pasta-like-an-italian">cooking pasta</a>, you don’t need to salt the water! 2. Rinse your cooked noodles under cold water, and optionally drizzle with sesame oil to prevent sticking. 3. The sauce can be made ahead and stored in the fridge for a few days, but the noodles should be cooked fresh on the day you’ll eat them.  4. A good noodle sauce formula should combine <a href="https://www.kitchenstories.com/en/stories/these-13-salty-condiments-give-any-dish-a-flavor-boost">savory</a> (soy sauce, fish sauce), sour (rice vinegar, citrus), and sweet (sugar, mirin) flavors, and optionally spicy (<a href="https://www.kitchenstories.com/en/recipes/homemade-chili-crisp">chili crisp</a>, gochujang) and creamy texture (peanut butter, sesame paste). Build your favorite sauce by experimenting, starting with one teaspoon of chili crisp for instance.   5. For toppings, always raid your pantry for ingredients and fridge for leftovers. My regulars are crunchy raw vegetables (or fruits), eggs, chicken breast, and pickles (like kimchi). If you feel fancy, add chopped nuts, herbs, and / or dried seaweed.

Here are our favorite cold noodles that you should definitely try this summer!

Jaengban guksu (Korean cold spicy noodle platter)

— <a href="https://www.kitchenstories.com/en/recipes/chinese-cold-noodles">Chinese cold noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/cold-soba-noodles-with-shiitake-dipping-sauce">Cold soba noodles with shiitake dipping sauce</a> — <a href="https://www.kitchenstories.com/en/recipes/glass-noodle-salad-with-lemongrass-dressing">Glass noodle salad with lemongrass dressing</a> — <a href="https://www.kitchenstories.com/en/recipes/chinese-glass-noodle-salad">Chinese glass noodle salad</a> — <a href="https://www.kitchenstories.com/en/recipes/colorful-chiffonade-salad">Colorful chiffonade salad</a> — <a href="https://www.kitchenstories.com/en/recipes/spicy-peanut-soba-noodles">5-ingredient spicy peanut soba noodles</a>

Want even more? These noodles can be served cold, too!

— <a href="https://www.kitchenstories.com/en/recipes/easy-japchae-korean-glass-noodles-with-stir-fried-vegetables">Easy japchae</a> — <a href="https://www.kitchenstories.com/en/recipes/kimchi-shirataki-noodles">Kimchi shirataki noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/vegetable-chow-mein">Vegetable chow mein</a> — <a href="https://www.kitchenstories.com/en/recipes/thai-basil-pesto-udon">Thai basil pesto udon</a>

When you don’t feel like cooking

Hot Summer, Cold Noodles: 11 No-Sweat Recipes

Ever heard of gỏi cuốn? It’s a popular Vietnamese dish that also goes by the names: nem cuốn, spring rolls, summer rolls, rice paper rolls, salad rolls, or even crystal rolls. Not only are they a common starter at many a Vietnamese restaurant, they’re also very popular here at the Kitchen Stories office—we once organized a summer roll lunch party, where hungry KS employees gathered around an abundant table heaving with various fresh cut fillings and tons of different dips for a “make your own spring roll” lunch.

Traditionally, Vietnamese summer rolls are filled with pork belly, shrimp, fresh vegetables and herbs, and rice vermicelli (bún), which are rolled in the softened sheets of rice paper and eaten directly—no cooking or frying necessary. However, as with many things wrapped and rolled, the fillings can be varied and experimented with. This versatility makes summer rolls a great choice for those with special dietary restrictions, like vegetarians, vegans, or anyone with gluten-free or dairy-free diets. It’s also a generally very low-calorie dish, and while it often hits the table as an appetizer, it can definitely make for a light dinner as well.

What you’ll need to make homemade summer rolls

Summer rolls are not difficult to prepare. The most time and attention will be spent simply prepping the ingredients—sometimes a hassle, but totally worth it. Our tip? Slice and dice your ingredients to approximately the same size and length. This way, you’ll be able to layer and roll everything up much more easily later. In any case, summer rolls are ideal for improving your knife skills in the kitchen—<a href="https://www.kitchenstories.com/en/recipes/how-to-julienne">mainly, the julienne</a>.

Without rice paper (bánh tráng), springs rolls would not be summer rolls. There are recipes out there that try to swap lush lettuce leaves in for the rice paper, but the variant with rice paper keeps everything together much more nicely and just plain tastes better.

Rice paper is made from tapioca starch, water, rice, and salt. As soon as you dip them in water—even for just a few seconds!—the paper becomes transparent, softens, and gets a bit sticky, allowing it to roll up and stick to itself to hold all the fillings you desire. You can find the wafer-thin rice paper sheets—they can be round, angular, or even triangular—in many specialty Asian supermarkets but lots of large supermarkets also sell them. If you want to challenge yourself, try making the rice paper from scratch, I recommend you <a href="https://www.youtube.com/watch?v=EQBCNxN_WbY" rel="nofollow">watch this YouTube video</a> in which a cook in Hoi An shows you how to make the batter.

Below is a selection of filling ideas from which you can mix and match your favorites. Of course this list is not the end all, be all, so definitely feel free to share your favorite fillings in the comments below! If you want to, you can marinate the proteins beforehand or add lightly pickled vegetables like cucumber or softened carrot strips soaked with lime juice and sugar.

● Carrots ● Cucumber ● Red cabbage ● Napa cabbage ● Bell peppers ● Mango ● Bean sprouts ● Avocado ● Shredded iceberg lettuce ● Radish ● Fresh herbs (think cilantro, mint, or Thai basil)

● Chicken ● Pork belly ● Tofu ● Prawns ● Sausage

● Rice vermicelli ● Roasted peanuts ● Sliced chili

Depending on what your rolls are filled with, the dip you serve alongside it might need a switch up. I myself love to combine several dips—and my colleague, our Operations Team Lead Lenja, even spoons some peanut dip directly into her rolls! How many and which dips you use is of course up to you, but in our recipes (scroll down for them!) you’ll see the following dips as options: ● Peanut dip: peanut butter, maple syrup, soy sauce, garlic, ginger, and lime juice ● Soy-sesame dip: soy sauce, sesame oil, ginger, chilli lime juice, rice vinegar, and agave syrup ● Hoisin dip: hoisin sauce, garlic, sugar, and soy sauce Want more? Check out <a href="https://www.vickypham.com/blog/10-popular-vietnamese-dipping-sauces" rel="nofollow">these great Vietnamese dipping sauces</a> from Vicky Pham.

We say this a lot, but prep is really very key for summer rolls because, as mentioned above, having everything prepped and at your fingertips will save a lot of effort when you get to rolling.

✓ Pre-cut all the vegetables ✓ Marinate and pan fry or poach your proteins ✓ Pre-cook the rice noodles. It’s best to let them sit in cold water after cooking, or sprinkle them with toasted sesame oil, to prevent them from sticking together. ✓ Prepare all the dips ✓ Prepare a deep dish with some water (should be at least as big as the rice paper, more on this below) ✓ Pick a big serving plate for the finished summer rolls

How to prepare rice paper for summer rolls

For pliable, but not too soft or hard to handle rice paper, some people swear by cold water for soaking, others prefer lukewarm or even hot water. Personally, I seem to get along best with water at room temperature. I’ve found that if the water is too hot, the rice paper becomes sticky super quickly and softens too fast. If the rice paper is too soft, it’s much more likely to tear apart when you roll it. So test it for yourself, but keep in mind that often just a few seconds are enough to soften up the rice paper for making summer rolls. Submerge one sheet completely, transfer to a cutting board, stuff, and roll, then move onto the next. Never lay your soaked rice paper sheets on top of each other, and never submerge more than one sheet—they will stick together and be impossible to get apart.

The best ways to roll homemade summer rolls

No matter what technique you prefer to use to roll summer rolls, it&#x27;s always best to use a smooth surface moistened with a little water to prevent the rice paper from sticking. Like we mentioned above, always concentrate on just one roll at a time for maximum efficiency.

Transfer the softened rice paper sheet to your prepared work surface and layer the fillings onto the lower third of the sheet. You could make it incredibly easy for yourself by letting the filling take the whole width of the paper, then roll it from bottom to top, leaving the sides open. However, if you want to close the rolls for easier dipping and eating, place the filling in the middle of the sheet, with a little space between the left and right edges. Fold the bottom edge of the rice paper over the filling, then tuck the left and right sides towards the middle like a little burrito before rolling everything up tightly. Just like the first pancake, you might need to roll one or two for practice until you get a good feeling for how much filling is just right. A rule of thumb? Start with a little less filling first.

An extra tip: If you have a lot of hearty ingredients for the filling that keep their shape well (like carrots or bell peppers), rolling is much easier than with shape-shifting ingredients like rice noodles or shrimp. A tip I’ve come across in the past that might help: take a soft leaf of lettuce and roll the filling into the salad leaf first. Transfer this whole roll onto the prepared rice paper and you might be surprised just how easy it is now to roll it together into a perfect spring roll.

We all know it’s possible, even likely, to have eyes that are bigger than your stomach—even with a dish as light as summer rolls. I usually prepare all the summer rolls at once, then start eating them. But if you’re not sure how hungry you (or your friends) are, it’s worth preparing the summer rolls one by one for the best texture and freshest flavor.

If you end up having some summer rolls left over (or if you want to prepare and transport them for a picnic or work), you can store them in an airtight container in the fridge for up to a day. However, they definitely taste best fresh, because the longer you store them, the drier the rice paper gets. To prevent them from sticking to each other, it is best to place them at a distance from each other so that they don&#x27;t touch each other, or wrap the individual rolls with moistened kitchen paper or cling film.

If your ingredients are still loose, do like I do and make a salad the next day from the remaining ingredients that didn&#x27;t make it into your rolls; rice noodles, veggie or protein fillings, and dips fit together perfectly over a bed of lettuce—no rice paper needed.

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