Fresh Spring Rolls

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.

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