This past weekend, San Francisco experienced a couple of the hottest days of the year.
This past weekend, San Francisco experienced a couple of the hottest days of the year. After a blistering morning walk around the city with out-of-town visitors, I invited my friends over for lunch. To keep things appropriately light, I served wine spritzers and made fresh Vietnamese-style Spring rolls.
Although they may look and sound labor-intensive, non-fried Spring rolls — or Summer rolls, as they're sometimes called — can make for an incredibly speedy meal. While this recipe calls for deli roast beef (an unusual filling for Spring rolls), you can use any protein you like; I later made rolls with roasted turkey, which tasted great as well. The versatility of the filling is part of the beauty of the dish. Learn how to roll your own when you read more