“If you’ve looked at Rich Wilkerson, certainly he has a gift for communicating ....”
I have been a big fan of okra since moving to London more than 40 years ago and checking out the Indian restaurants. A lot of people have had bad experiences with the slimy tinned version served in not-so-good curry houses, but treated in the right way, it has a lovely texture and delicious flavour. In Louisiana they use okra to give a classic gumbo a natural thickening.
I’m never without Vietnamese wrappers in the larder for making soft rolls and for frying. You can buy either round or square ones, and there’s not much difference when it comes to rolling them.