Living in the South of France, the Asian restaurants are mostly Vietnamese cuisine. One of my favorite starters is the "Rouleaux Printemps Cru" which is the raw spring roll filled with pork, shrimp, bean sprouts, noodles, crushed peanuts, and mint. I have seen different variations but, decided to make mine the luxury Rainbow Spring Roll to add different colors, textures, crunch, tangy & sweet, and all in between. I like to present it cut like a maki roll and served with a choice of different sauces ready to dip. One can replace the shrimp with lobster, crab, shredded chicken, pulled pork, or just leave it veggie. The fun part is creating the colors of the rainbow with the seasonal ingredients present at the time. Edible flowers, micro greens, all sorts of sprouts. Just let your imagination run... <br /> <br />Bon Appetite! <br /> <br />I usually do not measure my ingredients and just see the visual aspect on the quantities used. As for the sauce, I usually go by taste. Adding a little more or less here and there.

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