Spring has finally sprung, and what better way to celebrate the season than with fresh and fabulous spring rolls. They’re fun to make, pretty to look at, and oh so delicious. Fact is, I love spring rolls any time of year. I’m actually beginning to think I’m obsessed with them. Here’s some of the evidence:

In my Global Vegan column in the current issue of VegNews Magazine the subject is spring rolls. (By the way, I hope you’ll try my recipe for Vietnamese Spring Rolls in that article — they are so good!)

During the last two visits to my favorite Thai restaurant, all I wanted for lunch was spring rolls and more spring rolls.

A few days later, I still had a taste for more, so I made some for lunch. This time I filled them with red leaf lettuce, rice noodles, cilantro, mango, and avocado. Dipped in a spicy-sweet chili sauce, the flavor was sublime. But I know it’s only a matter of time before I crave them again. In fact, I’m already craving them again.

So why do I love spring rolls? Let me count the ways:

1. They’re self-contained packets making them easy to pick up and eat.
2. They get dipped in a yummy dipping sauce (always a plus).
3. They’re made with fresh, healthful ingredients.
4. They have a great combination of textures and flavors: at once crunchy, chewy, sweet, and spicy.
5. They’re like eating a wonderful salad, only fun because you can eat them with your hands.

I’m totally hooked! Is anyone else as spring-roll obsessed as I am?

Labels: spring rolls, VegNews Magazine