Family’s Favorite Spring Rolls & A Kitty

Do you have that one thing, that will always cheer you up no matter what?

I do. They’re called cats.

There’s just something in them that brings a bit of joy to your days. No matter how hard your day is, how stressed or depressed you get, they always end up fixing that frown and turn it to a smile.

For a few days straight, we heard a constant high-pitch sound outside our house, and saw nothing. Eventually, we thought that it was a bird.

One morning, I went out of the house and this bundle of cuteness came out of the bushes and ran towards me with tears in his eyes. I couldn’t help but provide him a home. And we named him Niko.


After a hard day, I would always yell “Niko,” and he would come bolting to me and just played. Sometimes, I would just sit on the floor, and he would climb onto me and just give me the most perfect cuddle (before he lost his attention span), and wham! Gone were all my depressions.  🙂


I love family recipes. As you eat it, it’s like hugging you from inside. There’s this overwhelming warm sensations (just like cats :p). One of my family’s favorites is the spring rolls originated from my mom’s hometown, Padang, known as Padangnese spring rolls due to the amount of chili sauce spread on the skin. A mix of a number of vegetables, maybe some meat, heat, and an abundance of savoriness, wrapped beautifully in a thin soft crépe-like blanket.

There’s a stall in the wet market that sells one of the best Padangnese spring rolls. My siblings and I would fight over them. Since we get them quite often, I thought to myself, why not try and make them? So I bothered my mom for the recipe for quite a while, until one day she finally passed it on to me. Now, I can make my own…..

spring roll



{For the skin}
150 g flour
½ tsp salt
1 egg, beaten
300-400 ml of water
1 TBS vegetable oil
*** For vegan option, remove the egg, and replace water with almond/soy milk ***

{For the filling}
250 g jicama, finely sliced
75 g minced chicken (vegan option, replace with extra firm tofu), finely chopped
2 TBS vegetable oil
1 clove garlic, minced
1 TBS finely sliced ​​scallions
50 g carrot, finely sliced ​​length
1 TBS oyster sauce (vegan option, replace with mushroom sauce)
1 TBS soy sauce
½ tsp pepper
1 tsp salt
1 egg, beaten (can be removed for vegan option)
Chili sauce

{For the Skin}

  1. Whisk together flour and salt.
  2. While stirring, add the eggs and the water gradually.
  3. Add the vegetable oil and stir well.
  4. Heat a nonstick pan.
  5. When the pan is hot, pour a little batter into a nonstick pan. Swirl the batter around, like you’re making crepes. Cook for 1-2 minutes. Flip. Cook for about 10 more seconds. Set aside.
  6. Repeat, until all batter is used.

{For the filling}

  1. On a heated nonstick pan, sauté the jicama until they’re wilted and change in color. Set aside.
  2. Sauté the chicken. Set aside.
  3. Sauté garlic until wilted.
  4. Add in the leeks, carrots and seasonings and stir well.
  5. Return the jicama, shrimp back to the pan, and add the beaten eggs.
  6. Stir until they’re slightly dry. Remove, let cool.


  1. Take a piece of the skin
  2. Spread one side with a little bit of chili sauce.
  3. Place a piece of lettuce on it, and one tablespoon of the fillings on the lettuce. Roll it up tightly. Serve

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