I admit it…I’m simply over the moon! I’m so honored to be featured on the In the Kitchen With series on Design*Sponge. When Grace and Kristina asked me to share a recipe, I knew I wanted it be simple, versatile and close to home. Something fun, healthy, and super flavorful that anyone could make and enjoy, any time of the year.
I grew up with these Vietnamese Spring Rolls. I remember sitting around a big table, or sometimes on a big blanket spread out on the floor, surrounded by my aunties, uncles, and cousins for hours rolling and munching down on these babies. I can still hear sounds of hearty laughter, constant chatter and joy. So much joy. When I think of these spring rolls, I feel nothing but love for family and the tastes and nostalgia of the Vietnam we left behind. Plus, they’re so dang tast-eeeee! I promise, you’ll never eat just one. You can substitute the shrimp for your protein of choice (anything thinly sliced and grilled) and the veggies for whichever ones you love most. Please don’t forget the Hoisin Peanut Dipping Sauce. For me, it’s the mother of all sauces.
To read the full feature, article and recipe, head on over here. Thank you so much, Grace and Kristina!