Resolutions, as a rule, don’t really work for me. The one thing that’s stuck, though, is my resolve to learn something new in the kitchen every year. Last year, it was bread baking and sausage making. This year, I’ve set my sights on a new book - Asian Dumplings by Andrea Nguyen. Dumplings and spring rolls are one of my husband’s favorite foods, and I thought it would be a challenging, fun direction. For many years, on New Year’s Day – following the lead of a Chinese friend – I’ve been serving these vegetarian spring rolls. These I started to make years ago, fiddling with the vegetable mixture until I came up with this iteration. If all goes well, by next New Year’s Day, I’ll have a wider repertoire, and we’ll be throwing a dim sum party. (Note: Don’t fail to freeze and defrost the fresh tofu ahead of time – freezing makes the tofu crumbly and much easier to add to the mixture.)

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