How was your weekend? I was lucky enough to have a long 4-day weekend and spend it in west Michigan with my family. We didn’t end up at the beach, but I wore my Love Lake Michigan tee like a boss. My mom and dad bought some big fireworks that we set off with good friends on Friday night. On Saturday, my sister-in-law Bethany hosted a little dinner party and I had so much fun cooking with her.

The party guests brought amazing appetizers and Bethany made two summer salads with Asian flavors that were a huge hit. We marinated pork tenderloin in this dreamy bahn mi marinade and Marc and my brother grilled the pork to tender perfection. For dessert, I had the boys grill some ripe peach halves and I made a sea salt bourbon butter sauce to drizzle over the peaches and a big scoop of vanilla ice cream. Don’t worry, I plan on making it again and I will post the recipe here for you. I wouldn’t forget you. We sipped on Moscow Mules and growlers from two local breweries. It was a great night and a relaxing weekend.

Michigan is hot and humid today and only a no-oven-required dinner will do. These Vietnamese spring rolls are vegan, gluten-free, fun to make and fun to eat. I like to thicken the dipping sauce with cornstarch or arrowroot powder, so it sticks to the rolls for maximum sauciness. I made these three times before I came up with what I believe to be the best filling combination. I never tried tofu, shrimp, etc., but I’m sure it would be tasty if that’s your thing.

These are light, yet filling and they refrigerate well overnight if you want a fancy/messy lunch the next day. Get rollin’!