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In the dead of summer, Vietnamese summer rolls are probably the most appropriate meal anyone could dream up.  I’ve posted three other summer roll recipes, but this one is a little different.  There’s no need to thinly slice the vegetables or make a separate dip because this time I’ve shredded everything first and then tossed it with the dressing, just like a coleslaw.

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As far as the vegetables go, I used what I had around the kitchen, but the combination is up to you. I used carrot, radicchio, red and yellow bell pepper, green onions and baby bok choy.   I tried for a nice color mix, but I think this would also be good with a selection of all green veggies, too.   I used the shredding disc of my food processor to make it easy, and also because some of the ingredients, like bok choy, would be kind of hard to grate on a box grater.

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For the dressing I threw together my favorite summer roll dip flavors, anchored by coconut milk.   My spicy peanut dip would be good for this, too.

Spicy Asian Slaw Summer Rolls

Yield: 8 -10 rolls

What You Will Need

  • 1 carrot
  • 3 green onions
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 very small head of radicchio
  • 1 small baby bok choy
  • 8 - 10 spring roll wrappers
  • watercress leaves or baby spinach for the base of the rolls
  • for the dressing
  • 1/2 cup full fat coconut milk
  • 1/2 tsp grated ginger
  • 1/2 tsp fish sauce (substitute soy sauce for vegan)
  • 1/2 tsp sriracha sauce (use more if you like)
  • juice of 1/2 lime
  • 1 tsp brown sugar
  • 2 dashes sesame oil
  • pinch of salt

Instructions

  1. Shred all the veggies except for the watercress or spinach, using the shredding disk of your food processor. You can use a box grater but it will be more difficult.
  2. Drain the excess moisture from the grated vegetables. You can do this by wrapping them in layers of paper towel, or a clean dish cloth, and gently squeezing.
  3. Mix together the dressing ingredients. Taste and adjust it to your liking. I added a little extra lime and a little extra sriracha sauce.
  4. Toss the vegetables with the dressing.
  5. Fill a wide shallow baking tray or pie plate with water. Immerse a spring roll wrapper in the water for 15 seconds. Remove the wrapper and lay it on a flat surface, I like to use my wooden cutting board.
  6. Place a few watercress leaves across the center of the wrapper, leaving about and inch and a half on each side, and then spoon about 2 or 3 Tbsp of the vegetable slaw on top. Fold the bottom of the wrapper up over the filling, and tuck in the sides. Then continue rolling upwards until you have a secure roll. Cut in half with a sharp knife
  7. Continue with the rest of the rolls, being careful not to rest them against each other as they sit or the rice wrappers may stick to each other.
  8. Serve immediately, or cover with a damp cloth in the refrigerator.

Notes

Don't make these too far in advance...the delicate rice wrappers can dry out.

http://theviewfromgreatisland.com/2013/07/spicy-asian-slaw-summer-rolls.html

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I set my rolls on a nest of golden pea shoots.   You can also put the rolls in individual dishes for portability.

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23 Responses to Spicy Asian Slaw Summer Rolls

  1. […] Spicy Asian Slaw Summer Rolls from The View from Great Island […]

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  3. […] Rice Rolls with Coconut-Cilantro Dipping Sauce Pea Shoots with Shrimp, Bacon and Chives from SaveurSpicy Asian Slaw Summer Rolls The View from Great Island Shrimp and Mint Summer Rolls with Coconut Sauce from The View from Great […]

  4. Can’t wait to try! Thanks for posting! :)

  5. shannon says:

    so pretty and fresh! I need to someday attempt a summer roll; i think i’m just afraid i’ll screw them up, but these seem way too good not to try. :)

  6. […] View Recipe Ingredients & Preparation Instructions […]

  7. I adore rice paper rolls. And these are so beautiful, and so beautifully styled, who could resist?
    That dipping sauce sounds absolutely wonderful as well! Sriracha on anything for me.

  8. Love these type of summer rolls, they always look so pretty. Mine always fall apart, maybe I overstuff them or something. Very annoying.

  9. you’ve really outdone yourself here.
    and your new site looks so good.
    i am due for a new makeover, but I just don’t have the money–I spend all mine on food!
    LOL

  10. Joanne says:

    I feel like I stay away from summer rolls mainly because of all the chopping, but if you just shred everything…I could be convinced to make them! Plus they just sound like a breath of fresh air.

    I forgot to mention that I LOVE the new site!! Those girls at Wooden Spoons Kitchen are geniuses.

  11. Dom says:

    Those rice wrappers are so perfect for a light summery meal aren’t they? I love what you’ve done here Sue. That perfect fresh crunch of vegetable with the picante sauce is so great for summer. Beautifully shot as always xx

  12. I love spring rolls, these would be perfect with peanut sauce!

  13. Sulpicia says:

    The little nest is so cute! The rolls are alsoso colorful. Looks like a delicious summer meal.

  14. Gorgeous Sue! Looks so fresh and vibrant! You always come up with something wonderful, I have no idea how you do this day after day after day …………..

  15. Mary says:

    lovely, lovely ingredients
    Mary x

  16. Love any kind of spring rolls. And the sauce? I could just eat that like soup! Beautiful photos.

  17. Eileen says:

    These summer rolls sound fantastic! They’re one of my favorite things to eat when it’s too hot to turn on even a single stove burner. The sauce sounds really intriguing–I’ve never tried one with coconut milk…

  18. Monique says:

    Lovely clicks!Aren’t they fun to make?

    Sue..the crème fraiche worked so well!..Quite rich and consistent.
    I made it for jacques.. and he likes it very much..Thanks.

  19. Kate says:

    Ao beautiful, Sue. I agree with Averie… works of art. I love it when the presentation speaks volumes before even tasting. The nests are a delicate nod to the culture as well. And for your simplification process, brilliance, thy name is Sue :)
    Thanks for a locely visit today.

    • Sue says:

      Thanks, Kate, you are so sweet! A friend told me about beautiful nests of woven carrot that she once got at a Thai restaurant, so these were my version…a bit easier, but still pretty!

  20. They’re a work of art. Restaurant quality!!! SO IMPRESSED! I want some, now!

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