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.
There’s something special about waking up early on a Sunday morning and making the short trek to the local farmers’ market. I love discovering what’s in season, the smells from local food vendors and, let’s not forget, the free samples.
As Hailey mentioned, this year we’ve made it our goal to eat seasonal, locally-sourced foods. What better way to take advantage of this goal then with a red cabbage salad? I like to think of red cabbage as the super model of food. Not only is it good for you — low in calories and packed with a dose of vitamin C and essential minerals — it’s visually stunning. With its gorgeous purple leaves and white veins, it’s almost too pretty to eat. (Not that that stopped us. One thing you will soon learn is that Hailey and I love our food).