Fresh spring rolls are the perfect spring and 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.
Prep Time: 40 minutes
*Nuoc Cham (Vietnamese dipping sauce)
**Spicy peanut dipping sauce (vegan)
Nuoc Cham (per tablespoon):
Spicy peanut dipping sauce (per tablespoon):