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We've breezed right through spring here in Northeast Ohio. In less than three weeks we've gone from seven inches of snow to now almost ninety degrees outside. While my mind and body play catch up to the weather, I've been craving all the fresh flavors of the season - and what better way to celebrate the warmer weather than with some spring rolls?
Stuffed with tangy shrimp, crisp romaine lettuce, and fresh fruits and veggies, these spring rolls were deliciously light and filling at the same time. Perfect for an appetizer or an entire meal.
Nick has been obsessed with peanut sauce lately and requests it repeatedly - so to finally indulge his tastes, I made a spicy peanut butter chili sauce, which became an optimal counter flavor to the fresh and sweet spring rolls.
Quick tip: use a full leaf of lettuce to help contain the fillings before wrapping it in rice paper! It keeps the fillings nice and tight inside the roll and makes the entire thing easier to roll.

I got a little creative with the fillings of my spring rolls. From vermicelli rice noodles and microgreens to mangoes and cucumbers, fresh root veggies and more! You can customize the spring rolls any way you like - just chop up your favorite salad ingredients and serve with your favorite dipping sauce!