After trying Giada’s version of fresh spring rolls with the spicy chili Greek yogurt sauce this summer, here’s a much, much easier version: Veggie Spring Rolls with Sriracha Soy Sauce. Simple ingredients assembled in a fresh way. No complicated sauce or cooking soba noodles — just vegetables you have on hand paired with sriracha and soy sauce. When I want a veggie fix without a salad, these fresh spring rolls become option number two. Perfect for your next holiday party, get-together or perhaps even football showing (you need to balance out or substitute the chips and wings somehow, right?). The Veggie Spring Rolls somehow manage to be both extravagant and simple, but most importantly, always colorfully delicious.
These vegetable rolls are super spicy, but so delicious. They’re light and fresh with the mint and basil leaves, while being fiery and savory all at once. I tested them twice, and decided I like the version with the added avocado and cucumber much better than the original recipe. The cucumber gives an extra crunch, and the creaminess of the avocado balances the extreme kick from the sriracha chile sauce. As a snack, lunch or dinner, these vegetable rolls are easy and delicious — so much so you’ll be ready for more before they’re even finished! Continue reading “Spring into Summer with Vegetable Spring Rolls”