Rainbow Vietnamese Summer Rolls

Vietnamese summer rolls, fresh spring rolls or “salad rolls” as directly translated from gui cuon, is probably one of best known of Vietnamese dishes, alongside the ubiquitous pho. Its enduring popularity – in restaurants, magazines, blogs, potlucks and parties – can be largely attributed to its freshness and tastiness, as well as to its adaptability to whatever ingredients you have on hand. As long as you’ve got fresh, crisp, colorful veggies, they are bound to be delicious.

Recently I’ve come across some scrumptious summer rolls on FoodGawker. Seeing that I had loads of veggie scraps to get rid of, I thought I’d try my hand at them. I bought a packet of rice papers from Cold Storage, and prepared to stuff them with a vegetable medley of lettuce, carrots, roasted red peppers, mango, avocado, and cilantro.

Rice paper is sold dried, and once rehydrated in water, it becomes a semi-transparent and elastic sheet. If you’re into aesthetics, it is important to plan your layout for layering the ingredients, so as to ensure the bright-colored veggies show through the roll. This can be done by placing the brighter colored ingredients against the skin (ie bottom layers), while the less “appealing” ingredients like lettuce as the top layers. I also learnt the hard way not to go overboard with the filling; you want a nice compact plump roll, but not one that is bursting or tearing.

Undeniably, the real flavor resides in the dipping sauce. Typically, the dipping sauce for Vietnamese summer rolls (nuoc cham) typically contains chili, garlic, hoisin, fish sauce, lime, ginger. However, I took this opportunity to tweak a almond butter-tamari dressing that I had used previously for a salad. While slightly inauthentic, it still exemplifies the sweet-salty-spicy combination of nuoc cham. Alternatively if you’re lazy, a squeeze of bottled sriracha would do the trick instantaneously.

The dipping sauce turned out rather thick and a bit too salty. Actually to call it “dipping” is quite a misnomer since its consistency was more suited for spreading instead! Nevertheless it still went excellently well with the rolls.

I feel conflicted about dishing out a recipe for the Summer Rolls, because it can be regarded as a “kitchen sink” dish. They can be as easy or complicated as you want. Use a nice colorful combination of veggies (and shrimp if you’re non-vegetarian) that pleases your eyes and palate. Importantly, use the freshest ingredients possible because inherently, summer rolls are all about freshness.

I am quite happy with the results since this is my first attempt at handling the rolls. The crunch of the veggies against the chewy rice skin, the sweetness of the mango against the salty & spicy sauce; there was just so much complex flavors going on! Aesthetics wise, the rolling may look amateurish but practice makes perfect.

Rad Rainbow Summer Rolls
Recipe Type: Salad
Cuisine: Vietnamese
Author: Sabrina Chu
This should be regarded as an idea list rather than strictly a recipe. Easily customized to suit vegans and vegetarians.
Ingredients
  • My version:
  • Rice wrappers
  • Lettuce or other salad leaves
  • Carrot sticks
  • Red pepper slices
  • Mango slices
  • Avocado slices
  • Cilantro
  • Other possible ingredients
  • Cucumber sticks
  • Bean sprouts
  • Tofu
  • Tempeh
  • Shrimp (for non-vegetarians)
  • Vermicelli
  • Herbs: mint, chives
  • Almond Dipping Sauce
  • 2 tablespoons maple almond butter (Maranatha)
  • 3/4 tablespoons tamari
  • 1/2 tablespoon lime juice (juice of 1 lime)
  • 1 clove garlic, minced (I used leftover roasted garlic)
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon sriracha
  • 1/4 teaspoon sesame oil
  • Few dashes of cayenne powder
Instructions
  1. Pour a few inches of warm water in a large shallow dish. Dip a rice paper into the water and let it soak for about 1 minute until soft and pliable. Remove and lay it on a cutting board or other non-porous flat surface (do not use wood!).
  2. Layer on the ingredients for the filling. Arrange the cilantro and other bright-colored veggies at the bottom against the skin, then the less “appealing” ingredients. Do not overfill or it will be difficult to wrap up and the skin may tear.
  3. Wrap the roll up, starting by folding in each side, then rolling up from the bottom. Set aside and cover with a damp paper towel while you finish the rest of the rolls, being careful not to let them touch each other as they sit, or the wrappers will stick to each other.
  4. To make the Almond Dipping Sauce, mix all the ingredients together in a small bowl.
  5. Serve summer rolls with the almond dipping sauce on the side.
 

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  • Liz - If only I could learn how to make this rainbow summer rolls! they look so appetizing and I love it that you used a lot of colourful ingredients. I am really going to try very hard and make this recipe. I have never used rice paper but there is always a first time! thanks for sharing this. I look forward to trying it!ReplyCancel

  • shikhalamode - This looks delicious. I’ve never tried making these at home but now I want to!ReplyCancel

    • Sabrina - Thank you Shikz! They look deceptively plain but are bursting with freshness.ReplyCancel

  • July in review! | Early Morning Oats - […] as well as tempeh. Armed with a new bottle of tamari, I’ve also made Vietnamese nuoc cham for rainbow summer rolls and other […]ReplyCancel

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