This recipe is largely adapted from Chef Sam Leong’s recipe, Chef Leong was a Winner of the World Gourmet Summit Awards of Excellence in 2001, 2002 & 2004. In his recipe, he uses pickled snow vegetables (xue cai) but I could not find them in all the supermarkets near my home. So, I replaced it with pickled curry gerkins and use my own ingredients for the roll. According to my food critic, it has passed the litmus test! However, if I can find xue cai someday, I will definitely do this again. This is a pretty and interesting appetizer. I like the nutty flavor of the peanuts, with a tinge of sourness from the gerkins and a punch of spicy taste from the thai chilly sauce. I must say it is a great combination of flavors to vet your appetite before the main meal. Try it!