Three Generations Spring Roll

Taiwanese in Kaohsiung

At this small, 60-year-old stall, place your order and watch the lady assemble the rolls, her hands darting over huge plates of Chinese cabbage, sprouts, egg shreds, spring onions, pork and powdered peanut, like an orchestra conductor. Her rolls (春捲, chūnjuǎn) are crunchy, light and delicious.