Spring rolls are stuffed rice paper wrappers. The filling depends on what's available, personal preference, etc. In other words, you can you add what you like, from simple to elaborate.

From this perspective, we're giving you an elaborate version that will allow you to make your own rolls, choosing what you like from the ingredients you have at hand.

The sesame oil used to sauté the ingredients isn't essential but it adds flavor and it recommended. Because of its assertive flavor, it's used in small quantity and augmented with less expensive peanut or vegetable oil.

The sauce offers a regional touch:

• nuoc mam (fish sauce) in Cambodia
• soy sauce in Singapore (2 parts dark soy to 5 parts light)
• tempura sauce (soy sauce with stock and mirin) in Japan

1. Cut the mushrooms, cabbage, water chestnuts, bamboo shoots and peeled daikon into small pieces;
2. heat the sesame oil and peanut oil in a wok; add the clove of garlic and piece of ginger; sauté for 30 seconds;
3. add the sliced pork and cook until it changes color;
4. add all the vegetables, fish, soy sauce, oyster sauce and 2 tbsp. water; sauté for several minutes;
5. push all the ingredients to the side; mix in the cornstarch combined with 2-3 tbsp. cold water; thicken; combine the sauce and ingredients; remove from the heat and cool;
6. lay the rice paper wrappers out on a work surface; place 2-3 tbsp. filling on each one; fold the edges over;
7. dissolve the cornstarch in 3 tbsp. cold water; brush the edges of each roll with the mixture (to help seal it); roll up tightly and continue with the remaining rolls;
8. heat some frying oil in a pot; fry a few rolls at a time until golden; turn and continue until the other side is golden; drain and transfer to a hot platter; continue until all the rolls are cooked.