You can also serve this with varieties of sauces. Of course, for my meal, I needed 3 different serving sauces. What can I say? I'm a saucey Sarah. What I made was Thai peanut sauce, sweet Thai chili sauce, and sweet soy (recipe to follow) for drizzling. If you aren't up for that much work, you can always find these sauces at your local grocery store.
Vietnamese Summer Spring Rolls
These are great because you can really play around with what you put in them. For example, for one I did strawberry, basil, mango, jalepeno, and scallion. I wanted to feature those fresh summer tastes. Then I did a traditional carrot, avocado, cucumber, green onion and spinach one. Just be adventurous and creative and have fun with it!
Ingredients (definitely play around to what you like!)
1/2 cucumber julienned
2 carrots julienned
1 avocado julienned
4 strawberries sliced
1/4 mango julienned
2 green onion julienned (just green part)
1 jalapeno diced
handful basil leaves
rice paper (can be found in the "ethnic" aisle or at any asian market)
sweet soy ingredients:
1/4 c soy sauce
2 tbsp agave nectar
1 tbsp brown sugar
Directions
One at a time, soak one piece of rice paper in warm water for about 5 seconds, remove and fill the paper with your favorite veggies/fruits. Make sure you place them about 1/4 way in of the wrapper so that you can roll them properly. To roll, make sure it is tight and tuck in the filling as you roll and squeeze firmly. Repeat this process for each roll. Cut into pieces.
Sweet soy:
In a sauce pan, combine all ingredients and heat on medium until combined and disolved
Lightly drizzle on your summer spring rolls and serve with Thai peanut sauce and sweet Thai chili.
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