Vietnamese Vegetable Spring Rolls
My annual Summer Soiree is just a month away, and that means my recipe brain has already shifted into overdrive. My mission? To craft a brand-new menu for each dinner party. Given that I’ve been doing this for almost two decades (yikes, where did the time — and wine — go?), I’m running a tad low on themes.
Servings
4 (8 Spring Rolls)
Ready In:
1 Hour
Good For:
Lunch, Dinner, Supper
Inroduction
About this Recipe
Fresh, crunchy, and herby little bundles of summer you can eat with your hands. 🥢🌿✨
But then, a culinary light bulb moment: I realized I haven’t dabbled in Asian cuisine! This year’s vibe is summer, fresh, minimal last-minute panicking, and of course, something that will make my friends say, “Wait, you made these yourself?!”
When planning a dinner party, I always do a test run of new recipes. So when my friend Nicola flew in from the UK the other week, I saw my chance (and an extra set of hands). We gathered a few friends and whipped up these fresh Vietnamese Spring Rolls — and let me tell you, they were an absolute hit.
Sure, there’s some chopping and shredding involved (think of it as an upper-arm workout before the rosé). But the good news: you can prep it all ahead so you’re not running around with a knife in one hand and a glass of wine in the other on party day.
These rolls officially made it onto the menu! I also tested Chicken Satay (delicious, but note to self: grill it a tad less time next time so it’s not as tough).
Okay friends, here we go! Oh — and for the actual dinner party, I might add some chopped shrimp to half the batch. You know, to please both Team Veggie and Team Seafood.
Ingredients
- 2 oz rice vermicelli or rice noodles
- 1 tsp toasted sesame oil
- ¼ tsp fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or julienned (bonus points for fancy gadget use)
- 2 Persian cucumbers or 1 small cucumber, thinly sliced or julienned
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- 8 sheets rice paper (spring roll wrappers)
Optional add-in
- Cooked shrimp, chopped (if you want to show off a little)
Peanut Sauce
Just buy it. Seriously. I love the San J Thai Spicy Peanut Sauce. You have enough to do — save your energy for rolling (and pouring that second glass of wine).
Step by Step Instructions
- Noodles first!
Bring a pot of water to boil and cook the noodles just until al dente (follow the package instructions, but keep an eye on them — they go from perfect to mush faster than you can say “where’s my cocktail?”). Drain, rinse under cool water, toss with sesame oil and salt, and set aside. - Set up your rolling station
Fill a shallow pan (a pie pan or 9″ cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the pan. Keep your fillings close. I had Nicola handing me perfectly proportioned amounts for each roll. - Prep your herbs
Combine the green onion, cilantro, and mint in a small bowl. This will become the fragrant party confetti for your rolls. - Soften the rice paper
Place one rice paper sheet in the water and let it sit for about 20 seconds — until it’s pliable but not floppy like a wet noodle. Carefully transfer to the towel. I messed up quite a few times at first, but you really do get a sense of what they should feel like after a while! - Fill ‘er up
Leaving about an inch of open rice paper around the edges, layer the lower third with butter lettuce, a small handful of noodles, cabbage, carrot, cucumber (and shrimp if using). Top with the herb mix. - Roll like a pro
Fold the bottom edge up over the filling, roll snugly, then fold the sides inward (like a burrito), and finish rolling up. Repeat until you’ve got a beautiful tray of edible works of art.
Wine Pairing
Grüner Veltliner – Zippy and peppery with green notes that vibe beautifully with mint, cilantro, and cucumber.
Basically: chill it, pour it, and let the pairing magic begin. 🍷🥢🌿
And there you have it! Fresh, colorful, and guaranteed to make you look like the dinner party wizard you truly are.
Cheers to summer parties, unexpected themes, and recipes that make your friends wonder if you’ve secretly gone to culinary school.
AND if you have any recipe ideas for this dinner party, please share.
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