So why the heck is it still snowing? Oh yeah, cause I live in a town where it snows till June. Whatever, it’s my life. I am used to it.
Honestly, I made these spring rolls for two reasons. One, I wanted to post a spring recipe on the first day of spring. I know, how expected is that? I am so predictable. Really it is embarrassing. Two? Spring Rolls have been on my bucket list of “things to make” for WAY too long. It was time to cross them off that list. Plus, that list is growing. Growing way too fast, it is kind of getting ridiculous. Not enough hours in the day to make all the things on my list.
For those of you wondering, “hey, I thought spring rolls were fried”. Well they don’y have to be, and guess what, they’re still delicious – and way better for you. The rolls themselves are pretty simple. They’re filled with Vietnamese curried chicken that makes the house smell SO good! Like a warm summer night when you’re grilling teriyaki chicken (I am not sure why Vietnamese chicken smelled so much like teriyaki, but it did and man it was good!) Then a whole lot of vegetables, some basil, some vermicelli noodles and avocado. The avocado is an unexpected texture, but is works surprisingly well. I think I could put avocado’s in and or on just about anything.
So rolling the rolls? it is actually pretty simple. And I mean I know they are not beautiful, but hey, I think they look pretty authentic!
Not gonna lie though, I was glad I had a whole lot of extra wrappers. My first roll went awesome, but I forgot to add the noodles. Then my next two rolls ripped on me. After that though I got the hang of it. After I successfully completed all eight rolls I totally did a little dance. What? It was an exciting moment. I mean I just made my own spring rolls.
So the rolls are good. Really good, but the dipping sauce MAKES this dish. You can NOT make spring rolls and not have something to dip them into. You need some sauce. Sauce is good. Especially sauce that contains hoisin sauce and sweet Thai chili sauce. It’s sweet, spicy, just a little salty and could definitely be consumed with a spoon.
It’s OFFICIALLY Spring, have a Spring Roll! Thanks for reading and please keep in touch by Subscribing to Half Baked Harvest and follow me on Twitter, Pinterest, Facebook and Bloglovin. Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha
