Well, here's another great one! The thing I liked best about this recipe was that it was a whole new mix of flavors for me. Nectarines, almond, basil, and avocado, to name a few! I love spring rolls, but I always end up just putting the same old things in every time. The nectarines I got weren't even very ripe-they were crunchy and wouldn't release the pit. These were still fantastic, though, so I can imagine how incredible they would be with ripe nectarines.
The only thing I changed was to use spinach instead of watercress, due to the fact that watercress is nasty and ruins the flavor of anything you mix it with. Also, the spring roll wrapper made this a nice little package, but is totally unnecessary. This would be essentially the same if you made it with rice or bean-thread noodles, or even with no noodles at all, it would be a great salad.
Here's the recipe! It's from the May/June '09 VT.
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