Sunday, January 10, 2021

Vietnamese Summer Spring Rolls #eattheworld

Vietnam is this month's destination in #eattheworldchallenge. Vietnamese cuisine has more influence from the neighboring countries. The north has influence from the Chinese and the southern has influence from India. I love their pho. Who wouldn't? I do make the vegetarian version and we love that. For this challenge, I wanted to try something different from pho. There are quite a few which we love - Sticky rice, crepes, avocado shake, noodles, and of course their vibrant spring rolls. 

And I settled on the vibrant spring rolls for posting, as always I love veggies and love the vibrant color. Also, during the summer, a friend of mine made it and from that time my mind was just fixed on the summer spring rolls. We enjoyed making it as a family. Be sure to check cultureatz if you would like to join.

The summer spring rolls are very simple and addictive. Veggies with a protein source are rolled in rice paper. Serve with a peanut-hoisin dipping sauce. I checked out a few books from the library. I modified the recipe from the book Authentic Vietnamese Cooking Food: From A Family Table by Corinne Trang, to make it vegetarian for my dipping sauce. We loved that version. Keep everything on the rice paper dipped in water, roll like a burrito. Serve with dipping sauce immediately. Am sure everyone would love these rolls. These rolls are versatile and you can substitute protein as you wish. Leftover tofu fry could also be used. This is very healthy as it includes colorful veggies which would invite anyone. I added a few glass noodles as my kids like that. Rice noodles are good too. Noodles can be omitted too if you don't want to. In any method, you will have a wonderful salad based spring roll which is not deep-fried - a very healthy version.


makes about 15

Purple cabbage - 1.5 cups, thin shreds
Carrot - 1 cup, thin shreds
Bell pepper - 1 cup, thin slices, colorful
Tofu, extra firm - 6 oz block
Green onions - 2 tbsp
Cilantro - 2 tbsp
Glass noodles or rice noodles - 1/2 cup
Lettuce - a few leaves
cucumber - 1/2cup, matchsticks
Sesame oil - 2 tsp
Black pepper - 1/4 tsp
Hoisin sauce - 1/2 tsp
Soy sauce - 1/2 tsp
Rice paper - 15


Drain the water completely from the tofu. Marinate with salt, pepper, soy, and hoisin sauce for 30 minutes. Heat  2 tsp oil in a pan and fry till crisp on four sides. Keep aside. 

To assemble the rolls, dip the rice paper in a bowl of water for a few seconds. If you leave for longer, it will break easily, and rolling wouldn't be easy.  Keep the paper on a plate or on a wooden chopping board. In a corner, keep a little lettuce, one or two tofu pieces, noodles. Top with a little cabbage, cucumber, carrot, cilantro, and green onions. Sprinkle a little salt. Fold in the paper (the portion closer to the veggies) over the veggies, then fold the sides to make a long rectangle. Roll tightly from the fold to a spring roll shape remembering to tuck in the veggies as you roll, like a burrito. Repeat the rest in the same manner. Serve immediately.

Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 


  1. Gorgeous. I tried making spring rolls was a disaster.

  2. I have always loved the look of these rolls. They are SO beautiful.

  3. I am crazy about summer rolls and could make a meal out of them.

  4. So colorful and amazing spring rolls!

  5. I absolutely love this kind of summer rolls - yours look particularly bright and appealing.