Little screams summer quite like summer rolls. This traditionally Vietnamese version of a spring roll is arguably a lot healthier than its deep-fried counterpart and is deliciously fresh and crisp. They make a fantastic lunch or appetiser on their own, or part of a larger finger food spread. The other day I served these for lunch with some of my marinated chicken satay and fresh mint tea for a very enjoyable Sunday lunch. It’s also the perfect dish for using up any left-over vegetables and ...
