The real spring roll…

…or at least the most ancient kind. You can read my piece about fresh, unfried spring rolls in today’s Financial Times Weekend magazine – it includes recipes based on those from Every Grain of Rice. As I mention, it takes a little experimenting to get the knack of making the pancakes. The dough needs to be the right consistency, and the hotplate the right temperature – not too hot or too cool. Here’s a video of a professional doing it, a street vendor in Chengdu. Isn’t she wonderful?!