Spring rolls take my "Cincho de Mayo" concept to a whole new level. Not only are they super quick and easy to make, but there's absolutely NO cooking involved. Hooray! Now that we're starting to have 80-90 degree days, no cooking is perfect. (Wasn't I JUST complaining about snow?)
I came home tonight not knowing which to make: Chilled Pea Soup or Spring Rolls. Honestly, I was so tired I was hoping Phil would say, "Darling, let's just grab something and take it home." He didn't. He poured me a glass of wine, invited me out to the balcony to drink amongst our plants, and we talked about our days. It was so invigorating and wonderful that I bounced into the kitchen, excited to make spring rolls with him.
I used a few different ingredients: cilantro, basil, kelp noodles (cook up some rice noodles if you don't have easy access to kelp noodles), shredded carrot, cucumber, thinly sliced jalapeno, and shredded radish. The only reason we used shredded radish was because Phil and I had a little debate going earlier this week about if radish was "spicy." I told he was nuts if he classified it as spicy. But... I tasted some shredded radish and lo and behold, it tasted spicy. Touche, Phil. It also tasted really good in the rolls. I highly recommend it. The last thing I recommend is getting your veggies all prepped and separated out on a plate so that you can easily assemble your rolls.
Obviously spring rolls are a great appetizer, but Phil and I made 8, split them, and it was perfect for our dinner.