Star was raised vegetarian right here in Western North Carolina. “I grew up being a vegetarian in McDowell County in the ’80s, and it was a little bit challenging sometimes, socially and in school and things like that,” says Star.

Her parents were “homestead hippies,” she says, and the food her family ate was “simple, nutritious, vegetarian and very ingredient conscious.” It wasn’t until Star began working in fast food as a teen that she realized how unique her family’s diet was.

“The way I was raised at home really clashed with what I saw once I started working,” she says. “I was shocked and appalled, because I just didn’t understand how bad the food was in the mainstream. That’s one reason that I opened a restaurant.”

Star opened Rosetta’s Kitchen in 2002, with an emphasis on whole foods made with local, seasonal and organic ingredients. Since then, the downtown restaurant has become a community hub, amassing a loyal following not only because of its delectable eats but also because of its community-minded approach. 

In addition to hosting local benefits and cultural events, Rosetta’s has operated the Everybody Eats Program since 2012, feeding anyone in need. 

Most recently, Rosetta’s drew national attention by feeding displaced locals devastated by Hurricane Helene.

Today, the menu at Rosetta’s Kitchen is no longer strictly vegan and includes dairy options alongside non-dairy ones.

Star’s recipe for spring rolls is vegan and ideal for showcasing zesty flavors while feeding a group. “I make these a lot for potlucks because they’re super-low-cost, easy and so good,” she says. “I like to use shredded cabbage and carrots, wrap them in rice paper and dress them.”

Another reason these rolls are great for parties and potlucks? They’re easily portable and won’t keep you tied to a table while you’re socializing. “They’re handheld finger food,” she says. “You can just pick them up.”

Endlessly customizable, Star says she loves that these rolls are “flexible and creative.” She notes spicy shredded daikon is another ingredient she likes using. 

As a forager, she also enjoys adding wild edible chickweed or delicate violets to future batches of spring rolls. “You can always adjust the ingredients and add things,” she says.

However you choose to make these spring rolls, you’ll appreciate their vivid flavors, convenience and simplicity at your next spring soiree.

Spring Rolls

Makes 8-10 rolls

4 cups shredded cabbage

2 cups shredded carrots

4 tablespoons toasted sesame oil

1 tablespoon fresh ginger root, peeled

and sliced

1 package rice paper rolls

In a bowl, combine cabbage and carrots. Put sesame oil and ginger in a blender and blend until smooth. Pour over shredded veggie mixture and mix thoroughly. Roll veggie mixture in rice papers by following the directions on the rice paper package.

Pro tip: Star says a good technique here is to dip one piece of rice paper at a time in a bowl of water and spread out on a damp clean cutting board, roll one while the other wrapper begins to get soft. Place the rolls on a serving platter or cutting board, being sure to space them out so they don’t touch.

Cover with a moist tea towel and keep barely moist until serving.