This is one of those recipes that has found a way into the rotation every winter. It’s a lovely mix of fresh ingredients with the feeling of a hearty lunch. Best of all, these spring rolls can be made up to 24 hours in advance making them perfect for lunches or even get-togethers.
Rice papers are a pantry staple in my house. I want to know that if I have produce on hand, I could easily whip up a batch of spring rolls. I usually prefer these brown rice wrappers but they aren’t the friendliest version to start your rolling journey.
There are also discrepancies among different brands of regular rice papers. Some are too thin and tear easily while some have other ingredients outside of tapioca and rice. This older post about the differences can also be super helpful.
Older version: Noodles