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Restaurants›Banh mi Zon ( BMZ)- Vietnamese food›Vietnamese Veggie Spring Rolls Recipe

Vietnamese Veggie Spring Rolls Recipe

Name: Banh mi Zon ( BMZ)- Vietnamese foods Vietnamese Veggie Spring Rolls Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 12 pieces rice paper wrappers; 3 oz rice vermicelli (thin); 1 cup daikon radish, julienned; 1 cup carrot, julienned; 1 cup English cucumber, julienned, seeds removed; 1 cup red bell pepper, thin matchsticks; 12 leaves butter lettuce leaves (or bibb), trimmed; 24 leaves fresh mint leaves; 12 leaves fresh Thai basil leaves; 12 sprigs fresh cilantro sprigs (leaves only); 1 piece avocado, thinly sliced (optional); 2 tbs toasted sesame seeds; 1 tsp kosher salt; 1 cup plum jam or hoisin sauce (if using hoisin, add a splash of water); 2 tbs rice vinegar; 1 tbs soy sauce (or tamari); 1 tbs fresh lime juice; 1 clove garlic, finely grated; 1 tsp fresh ginger, finely grated; 1 tsp Sriracha or chili garlic sauce; 2 tbs water (to thin, if needed); 1 tsp toasted sesame oil; 2 tbs crushed roasted peanuts (optional garnish)

Inspired by Banh mi Zon ( BMZ)- Vietnamese food

Time40m

Serves4

By substituing the meat with assorted vegetable, this spring roll is just as tasty as its cousin, and it also comes with plum sauce.

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Ingredients

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Spring Rolls

12 pieces rice paper wrappers

3 oz rice vermicelli (thin)

1 cup daikon radish, julienned

1 cup carrot, julienned

1 cup English cucumber, julienned, seeds removed

1 cup red bell pepper, thin matchsticks

12 leaves butter lettuce leaves (or bibb), trimmed

24 leaves fresh mint leaves

12 leaves fresh Thai basil leaves

12 sprigs fresh cilantro sprigs (leaves only)

1 piece avocado, thinly sliced (optional)

2 tbs toasted sesame seeds

1 tsp kosher salt

Plum Dipping Sauce

1 cup plum jam or hoisin sauce (if using hoisin, add a splash of water)

2 tbs Rice vinegar

1 tbs soy sauce (or tamari)

1 tbs Fresh lime juice

1 clove garlic, finely grated

1 tsp fresh ginger, finely grated

1 tsp Sriracha or chili garlic sauce

2 tbs water (to thin, if needed)

1 tsp toasted sesame oil

2 tbs crushed roasted peanuts (optional garnish)

Method

Spring Rolls

Prepare vermicelli

Bring a medium pot of water to a boil. Remove from heat, add rice vermicelli, and let soak 3–4 minutes until just tender. Drain, rinse under cold water to stop cooking, and drain well. Toss with 1/4 teaspoon kosher salt and set aside.

Prepare vegetables

Julienne the daikon, carrot, cucumber, and red bell pepper into thin matchsticks about 2–3 inches long. Trim lettuce into single leaves. Slice avocado thinly if using. Pluck and rinse herbs and pat dry.

Set up rolling station

Fill a large shallow bowl or pie plate with warm water (not boiling). Place a clean damp kitchen towel or cutting board nearby for finished rolls. Have all filling components within reach.

Soften wrappers and assemble

Working one wrapper at a time: submerge one rice paper wrapper in the warm water for about 8–12 seconds until it begins to soften but still slightly firm — it will continue to soften while you assemble. Lay the softened wrapper on the damp towel or board. About one-third from the edge nearest you, place one lettuce leaf. On top of the lettuce, arrange a small handful (about 1/4 cup) of vermicelli, a small pinch (about 2–3 tbsp combined) of each julienned vegetable, 2 mint leaves, 1 basil leaf, 1 cilantro sprig, and 2–3 slices of avocado if using. Sprinkle a little toasted sesame seed over the filling.

Roll tightly

Fold the bottom edge of the wrapper over the fillings, tuck it in snugly, then fold in the two sides and continue rolling away from you to form a tight cylinder. The wrapper will seal itself. Place finished roll seam-side down on the towel. Repeat with remaining wrappers and fillings to make about 12 rolls.

Finish and serve

Trim the ends of rolls slightly if ragged and sprinkle extra sesame seeds on top. Cover rolls with a slightly damp towel if not serving immediately to prevent drying. Serve whole or halved diagonally with the plum dipping sauce.

Plum Dipping Sauce

Combine plum jam (or hoisin) with rice vinegar, soy sauce, lime juice, grated garlic, grated ginger, and Sriracha in a small bowl. Whisk until smooth. If the mixture is very thick, whisk in water 1 tablespoon at a time until you reach a dipping sauce consistency (about 2 tablespoons). Stir in toasted sesame oil.

Taste and adjust: add more lime for acidity, more soy for saltiness, or more Sriracha for heat. Transfer to a serving bowl and sprinkle crushed roasted peanuts over the top if desired.