Who doesn't love spring rolls? Those, crunchy, chewy savory rolls that are mainstays of American-Asian cooking are always welcome at the table. But Chef/Author David Joachim who wrote Global Kitchen, told
Tonia's Kitchen about a modern day recipe for those rolls, that's fresh, flavorful and healthy! He uses rice paper, soaked in hot water, and fills it with cellophane noodles, shredded carrots, mint, cilantro and onions. But that's just for starters! David also talked with Tonia about the sauce he tops the rolls with. He takes lime juice, sugar, garlic and a sliced red chile, and blends it all together. It gives off quite the kick!
