So I guess this recipe may be a little out of season…but I think I’m just way too anxious for spring to start. We’ve had a couple random seasonally warm days here in NYC this February (interspersed with some snowy ones), and it has gotten me dreaming of summer. Fresh Vietnamese spring rolls are one of my favorite healthy snacks, and they obviously get better with fresh, seasonal ingredients, a.k.a in the summer time. That being said, I believe there is no reason they can’t be replicated in winter as well!
The best part about fresh spring rolls is that you can literally add any kind of veggie, seafood or meat you desire. I love having a mix of brightly colored veggies in mine, like shredded carrots, purple cabbage, red peppers and green onions. The colors show through the translucent rice-based spring roll paper, making them fun and festive. I’m also an herb queen with this recipe – I throw in tons of fresh herbs like cilantro, mint and basil.