Oh and don't forget the rice sticks.
The fun thing with spring rolls is that you can put any veggies in your want. We went with carrots, vermicelli (noodles), purple and green cabbage, and bean sprouts.
The wrap and roll is the best part.
We did them in small batches so they wouldn't dry out in between. You don't want dried out spring rolls!
Craig was positive we were going to burn the house down frying in oil. Poor guy hasn't done it before. We were quite safe and I do say they turned out lovely.
Crispy and delicate. The purple cabbage made them somewhat pretty. I'm starting to become more and more convinced that it's the sweet chili sauce that I crave, either that or the crisp of that first bite. Either way, my craving was fully satisfied with 25 delightful spring rolls.