From Diane One of the very first home-cooked meals we shared was a picnic of fresh spring rolls. We didn’t have a dining table back then, so I assembled a big platter of cooked vegetables, herbs, lettuce, and rice paper wrappers on the living room floor. Todd learned to roll his first Vietnamese spring rolls, and he quickly learned to roll perfectly tight and plump rolls. It was a bonding moment between us. Fast forward seventeen years, and we still roll and eat spring rolls on a weekly basis, but now we have a table to feast on.
The fillings here are not traditionally Vietnamese, but they are examples of the endless possibilities for spring rolls. This recipe is not paired with a dip because the bacon is already quite salty. If you prefer to have a dip, try the recipes for Garlic Soy Dipping Sauce or Vietnamese Fish Sauce Dressing.