This recipe is largely adapted from Chef Sam Leong's recipe. He uses pickled snow vegetables (xue cai) but I could not find them so I used pickled curry gherkins and my own ingredients for the roll. This is a pretty and interesting appetizer. I like the nutty flavor of the peanuts, the tinge of sourness from the gherkins and the spice from the Thai chili sauce. A great flavor combination to whet your appetite before a meal.

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