Fresh spring rolls are a popular Vietnamese menu item. They are quite versatile though, with the mild flavour of the rice paper allowing you to really experiment with the contents. Here I used carrots, cucumber and celery, because that is what I had on hand. Next time I want to add sweet red pepper and thinly sliced red onion as well. To make vegetarian, tofu could easily substitute the chicken. I was inspired to make these after seeing a photo of them on Kayla Itsines blog a few weeks back. Kayla recommends making your own sauce, which is usually healthier than a store-bough condiment, but I have a major weakness for hoisin sauce so I used that instead. This is a great, beautiful recipe to have under your belt with summer just around the corner.