The beauty about making spring rolls is the versatility. I get it, some of my clients are vegan, some of them enjoy animal proteins, some eat seafood and all of it is great. Whatever works for you and what your body enjoys, I like to use those ingredients!
Instead of being fried, like Chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and protein filling shine through. Serve with the easy dipping sauce.
My family likes curry chicken, red bell peppers, basil, romaine, rice noodles and cucumbers. I make a cucumber raita for dipping and a peanut satay dipping sauce.
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