This recipe was featured in the Huffington Post
Spring is upon us, and I cannot think of a better way to embrace it than with these Vietnamese spring rolls! They’re not only super tasty, but also healthy and packed with layers of flavoursome, crunch. They’re also a refreshing change from the usual fried spring rolls. They’re great as a cool summertime appetizer, or even as a main dish, especially when dipped in this homemade zesty peanut sauce.
Spring rolls are so versatile because you can put whatever you want in them. And they’re a great way to use up use up veggies in your fridge. Instead of prawns, try chicken or tofu. And for an extra punch of colour try thinly sliced roasted beets, or braised purple cabbage. Switch up the greens by adding different types of lettuce or even cilantro.
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