Springy Springroll

A ‘Spring Roll Spring’ Bento – or more like ‘Spring Spring Roll’ Bento?

The garden has started to regain its lush state, with the sorrel pushing young leaves and chives with an early start. The local greengrocer too had local carrots, purple broccoli and cabbages, the later fodder for spring rolls and the (home-made) kimchi supply. With a new batch of kimchi made, the old can be used in pancakes which are less pungent and easier to eat.

Top tier contents: Blanched cabbage lining/dividers, Kimchi pancakes, carrot garnish (holds tomato sauce), lumpia (spring rolls) with carrot and chives, cheesy purple-sprouting broccoli.

Bottom tier contents: 2 onigiri with bonito flakes and soy filling – the ‘chick’ is an egg sheet with carrot, sesame seeds and nori; the rabbit is just nori decorated (like a wagashi).

I think I need more practise with making egg sheets but it wasn’t too bad for a first-timer!