Fresh spring rolls are the perfect summer food: they're served cold (not fried) and filled with fresh crunchy vegetables, making them healthy and wonderfully refreshing. They're also ideal for a picnic and make a great finger food for entertaining. Rolling them takes a little bit of practice, so you may want to keep a few extra sheets of rice paper handy just in case your rolls tear in your first few attempts. I would recommend enjoying these immediately, leaving no leftovers; the rice paper tends to harden when refrigerated. It's highly unlikely there will be leftovers anyway! I've also included recipes for two dipping sauces: a spicy peanut sauce and nuoc cham (pronounced "nook chum"), a tangy and sweet fish sauce-based Vietnamese dipping sauce.
If you're interested in getting some hands-on cooking experience, my next Thrive Kitchen class takes place on Tuesday, July 25. The theme is Spanish Summer: Gazpacho and Tapas, and it features a summer menu from a different part of the world. If you're located in the San Francisco Bay Area, join me! Visit the Kaiser Permanente San Francisco Health Education website for more information about the class and how to register.
Prep Time: 40 minutes
*Nuoc Cham (Vietnamese dipping sauce)
**Spicy peanut dipping sauce (vegan)
Nuoc Cham (per tablespoon):
Spicy peanut dipping sauce (per tablespoon):