Vietnamese fresh spring rolls are a vibrant and healthy appetizer that promise to be an impressive addition to any spring or summertime meal. The clean and fresh flavors of herbs and vegetables cut through this rich and savory peanut sauce harmoniously. The impressiveness of these spring rolls does not mean however that they are a flimsy painstaking venture like many folks might be led to believe. Follow our directions and give these a try and we promise you’ll be surprised at how painless they can be to make. In fact, they can even be a fun group activity with family and friends. Just prep up the filling options and let everyone enjoy rolling their own!
These spring rolls are often thought to be a dish from Thailand because they are a mainstay on Thai restaurant appetizer menus in the States. Gỏi Cuốn, meaning salad roll in Vietnamese though, are a widely available street food around Vietnam. The freshness of food in Vietnam is hard to beat. The cuisine delivers a sensory experience like no other. The balance between freshness and bold flavor is enchanting. It emphasizes balance and simplicity while also combining natural, functional ingredients. When eaten mindfully (watching sodium in ingredients like fish sauce), it can support digestion, heart health, and overall well-being. It is highlighted by a huge variety of fresh vegetables and herbs that provide so many colors, flavors, and textures. This variety is also packed with loads of vitamins, minerals, and antioxidants.
Much like a salad as we know it, these spring (salad) rolls can be made with a wide variety of fillings like veggies, herbs, rice noodles, and protein options like tofu, tempeh, shrimp, or pork. One combination that sticks out from my time spent traveling in Vietnam features grilled marinated pork, jack fruit, lettuce, cucumber, and huge beautiful red veined leaves of fresh peppery thai basil and mint. At the Feathered Pipe we use herbs, veggies, and lightly fried tofu. They can also be a great vessel to use any random bits of vegetables lying around in the fridge.
Vietnamese Spring Rolls with Peanut Sauce
Makes 12-15 rolls
Ingredients:
For the rolls:
— 1 package spring roll wrapper
— One head leafy lettuce (red or green)
— 1/4 Red cabbage (shredded)
— 1 Carrot (julienne or grated)
— 1 Cucumber (seeded and julienned)
— 2 Avocado (sliced)
— 1 bell pepper or seeded jalapeno (julienne)
— 1 bunch green onion (just the green part)
— 1 bunch cilantro (I simply tear stems with leaves off of the bunch as I build the rolls)
— Mint
— Tofu or tempeh (small cube) (optional)
— Shrimp (shelled and deveined) (optional)
For the peanut sauce:
— 1 1/2 Tbsp Neutral oil
— 1 Tbsp (20 g) Yellow curry paste (we like mae ploy brand) (you can use a different color curry paste if you have it laying around)
— 1 13.5 fl oz can Coconut milk
— 1/2 Cup Peanut butter (something not too sweet)
— 1 Tbsp Sweet chili sauce (we like mae ploy brand)
— 2 Tsp Rice vinegar
— 1 Tsp soy sauce or tamari
— Salt to taste
Recipe:
For the peanut sauce:
— Heat neutral oil in a small sauce pan on medium high heat. Fry curry paste in oil until fragrant and starting to darken in color.
— Add coconut milk and whisk to incorporate curry paste. Bring to a simmer and allow to thicken for about a minute.
— Add peanut butter, sweet chili sauce, rice vinegar, and soy sauce then whisk until smooth. Bring back to simmer then remove from heat
*If sensitive to spice you can reduce the amount of curry paste
For the spring rolls:
— Dip one sheet in warm water for ~3-5 seconds. Do not soak too long!
— Place on a plate or clean surface (like a cutting board.)
— Start with lettuce, then add veggies, herbs, and then tofu, tempeh, shrimp, or pork
— Fold bottom over filling. Fold sides inward. Roll tightly like a burrito,
— Alternatively you can leave one end open for a different presentation as pictured.
*If wrappers are sticking to your rolling surface you can try spreading a little water below the wrapper.
For the tofu:
— Lightly coat in oil and season with salt
— Airfry or bake at 400 for 10 minutes or until lightly golden brown
OR
— Shallow fry on medium high heat in a pan until lightly golden brown.
— Season with salt then allow to cool on a paper towel lined plate.
For the shrimp:
— Bring a pot of water to a boil and season with salt.
— Add shrimp and cook for approximately 2 minutes until they are just opaque and pink
— Shock cold in an ice bath to stop from over cooking