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.
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.
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.
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
- 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
- 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.
- 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.
- Mix together the dressing ingredients. Taste and adjust it to your liking. I added a little extra lime and a little extra sriracha sauce.
- Toss the vegetables with the dressing.
- 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.
- 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
- 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.
- Serve immediately, or cover with a damp cloth in the refrigerator.
Don't make these too far in advance...the delicate rice wrappers can dry out.
I set my rolls on a nest of golden pea shoots. You can also put the rolls in individual dishes for portability.