Linda Xiao for The New York Times. Food Stylist: Simon Andrews. Celebrate the season’s arrival with dishes that make the most of its best and brightest produce. David Malosh for The New York Times.

We like to try different spring roll recipes. Each one is a little unique. Darla's mom's version of spring rolls is delicious. Frying the tasty filling in really thin lumpia wrappers gives these rolls ...

This Vietnamese Spring Rolls recipe is a super fresh and healthy version of fried egg rolls. They are loaded with bright green lettuce leaves, thin bean threads, bean sprouts, and crunchy matchsticks ...

Cook vermicelli noodles, and let cool. Toss in a little bit of oil to stop them from clumping. Blend peanut sauce ingredients together. Set aside. Set up your wrapping station by filling a large dish ...

These fresh lobster-mango spring rolls are a great option for serving at a Lunar New Year banquet, according to cookbook author Ying Chang Compestine. (Courtesy Vivian Truong/Chronicle Books) The ...

Chef Palak Patel shares her summer spring roll recipe with Indian spices and a peanut chutney in this 5-minute video. Our editors independently select these products. Making a purchase through our ...

These three sauces have different flavor profiles, but also the colors are very pleasing to the eye. Cook rice noodles in hot water for about 2 minutes or until they are tender. Rinse in cold water ...

Two of my favorite appetizers — crispy spring rolls and Buffalo chicken wings — come together to create one epic Super Bowl bite. I love this recipe because the spring rolls can easily be eaten with ...

I am ready for spring. Yeah, yeah, I know astronomical spring arrived on March 20. If you want to get all official about it, spring came at precisely 4:24 a.m. I wouldn’t know. I was asleep like a ...