Asparagus Morning Scramble
Simple Asparagus Soup


Ahhh, Spring Rolls in late summer anyone? Spring Rolls are a delightful accoutrement for any picnic, porch dining, or outdoor eating event that requires you to soak up some sunshine and relax!

I first made spring rolls in a cooking class and couldn’t believe how easy they were to prepare, not to mention scrumptious! I am not “just” a salad eater. I like my salad along side something, all the while appreciating (sometimes craving) the rawness a salad provides. Spring rolls are like a flavor filled salad rolled into soft little rice wrappers, then dipped into a delectable sauce and devoured. I guess it’s the rice vermicelli mixed in with all the fresh veggies and herbs that makes them hearty, satisfying and delish! Spring rolls make a yummy lunch for kiddos with a side of peanut sauce to dunk them in.

The beauty of these Vietnamese delicacies is that there are endless combinations to try! We have prepared four combinations and invite you to add sautéed shrimp, baked chicken, tofu, or any veggie, sprout and herb that makes your mouth water. Discover your favorite spring roll combo and celebrate, it’s the weekend!


Prep: 10-20 min. / Cook: 5-20 min. (depending on filling) / Serves: 1-2 rolls per person

1 package extra thin rice paper wrappers (dozens are in a package) Double Happiness
1 package vermicelli (thin rice noodles) Kame Rice Sticks
2+ carrots- peeled and sliced into 1+inch long, thin strips
2+celery stalks- ends and strings removed and sliced into 1+inch long, thin strips
1 cucumber- peeled, ends removed, cut down center, seeds removed and sliced into 1+inch long, thin strips
2 small zucchini- skins removed, ends removed, cut down center and into 1+inch long, thin strips
4-6 green onions- ends removed and cut into 1+inch long, thin strips
1-2 green leaf lettuce leaves per roll
1 cup spinach- washed/dried and stems removed
1 cup mung bean sprouts
2 avocado- cut lengthwise, seed removed, scooped out and cut into slivers
1/4+ cup flat leaf parsley- washed and stems removed
1/4+ cup fresh basil leaves
1/4+ cup fresh mint leaves
1/8+ cup fresh dill
dozen+ nasturtium flowers- washed and cut in half
Bring 6 cups of water to a boil and place the vermicelli (thin rice noodles) into a pot of boiling water. Turn stove off and let noodles sit in pot of hot water with covered lid for almost five minutes (until soft), and then, drain water from noodles. Have all of your ingredients prepped and at hand ready to use. Sit down with a bowl of water and spread out a damp, cotton cloth and get ready to roll. Remember that whatever is pressing against the rice paper will show, so if you are going to use eatable flowers, place them first on the rice paper. Begin by submerging the rice paper into the bowl of water and remove, holing it allowing all excess water to drip off. Then, lay the moist rice paper onto the damp cloth and begin placing ingredients toward bottom side of rice paper. Fill so that you are able to fold ingredients into rice paper by rolling with your fingers all while not breaking the paper. Once all rolls are made, cut in half and set aside until dipping sauce is ready.


1/2 cup tamari or soy sauce
1/8 cup fish sauce (Thai Kitchen)
1/4 cup lime juice (3-4 whole limes)
1 teaspoon sugar
1 garlic clove-minced
3+Tablespoons fresh ginger- finely diced
1-2 green chili peppers- seeds removed and finely diced

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