Dear spring

I know you’re not officially here yet but I’m writing this in honor of your anticipated arrival.  I look forward to the warmer temps, bright sunny days, and fresh produce once again (I can almost taste the fresh asparagus and wintered lettuce.)

I can’t wait to pitch a tent and sit around a fire with the slight chill still in the air.  I can’t wait to go hike through the woods in the early morning light with a cup of coffee in one hand and a dog leash in the other.

I’ve missed you terribly.

I look forward to seeing the baby buds on the trees and leaving work when it’s still light out.  I get excited thinking about driving around town with my windows down and my music on (and of course, singing at the top of my lungs.)   I am preparing my bike for the days I don’t even need a car.

I wore this cute dress (complete with boots and big hoop earrings) and in your honor, I made spring rolls stuffed with the last of the winter’s bounty to usher out the old and bring the new.

Dear Spring, I hope to see you soon.

If you have never ventured into the land of spring roll making, I highly suggest you at least give it a try.  Spring rolls make for a great lunch, dinner, or appetizer that can be gluten free and vegan (like these.)   I’ve also used quinoa instead of the noodles and had good success (they just tend to be a bit messy!)

{Sweet Chili} Roasted Sweet Potato Spring Rolls

Prep Time 20 mins Cook Time 30 mins Serves 2-4


  • 8 rice papers
  • 3-4 oz of brown rice noodles
  • 1 medium sweet potato
  • 1/2 medium onion
  • 1 clove garlic
  • 1 tablespoon chili flakes
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • pinch of salt
  • soy sauce, for dipping


  1. Preheat oven to 375˚.
  2. In a small bowl or mortar/pestle, combine the chili flakes, garlic, honey, vinegar, and salt. Break down the chilis a bit and mix everything well. Cut sweet potato into long and thinner sticks (1/4" thick) and slice onion. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast for 25-35 minutes- sweet potato should be just beginning to brown.
  3. Cook brown rice noodles according to package. Drain hot water into a dish that is big enough to fit the rice paper. Set up your spring roll rolling station with the water, veggies, rice noodles, and a place to roll/cut each spring roll.
  4. Soak the rice paper for 10-15 seconds (you don't want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with rice noodles and veggies. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  5. Once done slice in half and serve with a little bowl of soy sauce.


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