While the snow and cold makes its (hopefully) final appearance, think of the upcoming sunshine of spring with these fresh spring rolls. The simple preparation eases the slightly more complicated construction. Within 30 minutes, however, you will have a mound of delicious spring rolls to keep your thoughts of spring content.

What you’ll need:

• Rice noodles

• Rice paper

• 1 green pepper, cut into thin strips

• 1 cucumber, cut into thin strips

• 1 tablespoon fresh ginger, grated or chopped finely

• Fresh mint, chopped

• Extra firm tofu, cut into thin strips

• 1 teaspoon olive oil

• Warm water

What you’ll do:

1) In a large pot, bring water to a boil and add the rice noodles. Let them cook for about 10 minutes, then drain and set in a bowl.

2) Heat the oil in a saucepan, and fry the tofu strips until desired crispiness.

3) Prepare your workspace. Use a cutting board or flat surface for the spring roll construction. Set out the vegetables, cooked noodles and fried tofu.  Get a bowl (large enough to submerge the rice papers) of warm water ready.

4) Start rolling: submerge the rice paper in the warm water for 10 seconds, move to the flat board and fill with the desired amount of noodles, vegetables, tofu, ginger and mint. Fold the left and right sides in to the middle. Grab one end and wrap it around the middle ingredients, and roll up. Set on a plate.

5) Repeat the process until you have as many spring rolls as you desire.

Keep in mind the rice paper does get a bit sticky. Do not let the rolls touch each other, or you may end up with ripped rolls.

The spring rolls pair well with a fresh green salad and a bit of peanut sauce for dipping. Enjoy them, and dream of spring.