I love making spring rolls when the weather heats up. I tend to use whatever I have at the moment for a filling but I always include mint, cilantro, some sort of lettuce, and thin rice noodles.
Below are the three types of rice paper wrappers I have - the extra thin, some really cute tiny wrappers, and the type I usually use. The tiny wrappers are possibly more trouble than they are worth. I found I prefer the thin wrappers although I think it is more difficult to roll them up in an eye-pleasing manner.
I like to make my spring rolls as colorful as possible. For these I used julienned scallions, carrots, red chard stems, red leaf lettuce, tatsoi, cilantro and mint.
I use a very simple dipping sauce I saw Ming Tsai do once - equal parts balsamic vinegar and low-sodium soy sauce with some minced scallions or shallots.
We received a special CSA box this week with a Fourth of July theme. If I find some time, I will make shortcake to use up those lovely white nectarines and berries. I use the Fluffy White Cupcake batter from Vegan Lunch Box and I have a special muffin top pan that works well for shortcake.