It was National Day, so Shen Baobao didn't have to work; Lin Xu decided to let her sleep in.
The young woman had brought back a large bag of sugar-roasted chestnuts last night. She'd settled in with her tablet and headphones, binge-watching her shows until well past two in the morning.
If I try to wake her now, she probably won't even be able to open her eyes.
The most crucial part of making spring rolls is the wrapper. It needs to be thin yet resilient, without any holes or gaps. When these wrappers are filled with the prepared three-shreds filling and fried in a wok, they become the beloved three-shreds spring rolls of the Jiangsu and Zhejiang region.
