Spring Rolls
Tyson Ophaso may have grown up in Thailand, but the chef at New York’s Lotus, the ever-popular Meatpacking District lair (where his menu is inspired by adventurous Asian street food, and the new Suzie Wong’s Late Night Café features an Urban Asian twilight menu served in mini Chinese take-out containers until 3 a.m.) has fond memories of celebrating the Chinese New Year. Ophaso’s father is Chinese and the New Year was a time to gather with family and, of course, cook up vast delicious quantities of everything from roasted duck to baby pig. For a healthy and prosperous life, Ophaso offers this recipe for fresh-filled spring rolls dipped into tangy plum sauce, also easy to make from scratch.