Summer weather finally has arrived in Toronto after a moderately cold winter. All those heavy winter clothes get shoved back in the closet till next year. Likewise, all those hearty winter foods get replaced by fresh and vibrant seasonal foods. For me, Vietnamese spring rolls are really representative of summer food. They are light and crisp and perfect for hot weather. You can eat them anywhere because they are portable. What really makes them is a salty, sweet, tart and complex dipping sauce. Something that's irresistible and delicious.
Slicing all the vegetables is usually the longest part of the process. Thankfully, my Nonna's meat slicer did the job nicely and created uniformly textured and sized strips of cabbage, carrot and onion. Thai basil and bean sprouts were also added.