TV Tuesday #27: How To Make Tasty Vietnamese Fresh Rolls

Look up fresh rolls and you’ll get all kinds of possible names for these tasty little 5 minute lunches/dinners. They might be called Goi Cuon, Vietnamese Spring Rolls, Summer Roll, Vietnamese Salad Roll, Cold Roll, or as I like to call them, Fresh Rolls.

I like them because, like sushi, I feel that I can stuff them with just about anything, even if it’s a little non-traditional. I can whip them up in about 5 minutes and they taste great. They can vary in filling depending on what individuals like, meaning every single one of them can be different.

We set up a little station with the cut up veggies, omelet or meat, rice or bean noodles (absolutely optional) and lettuce. We roll up a plate of these in minutes and sit down to a super relaxed “convenience” meal, and the drive thru was not required.

The dipping sauce is simple enough to make. We usually use a Thai style peanut sauce, but we’ve made it using almond butter too and it’s delicious (good to know for peanut allergies)

What if you’re on a grain free diet?

Now this is something new I learned just before filming this video ;) Rice paper or dried rice wraps, are NOT all made using rice. Traditionally, they were made with rice, water, salt and a fermented rice mixture. They started to add tapioca to the wraps to make them easier to handle and so they stay softer longer. Now they make some that are made entirely of tapioca. That’s pretty cool, if you’re following a grain free diet. They are harder to maneuver since they get pliable very quickly. You’ve been warned, but they are options. The other option is subbing out the typical rice noodle for glass noodles made from mung beans.

Now we’re not grain free or gluten free in our house, but sometimes we entertain people that are and it’s good to know there are options.

If you’ve never tried this before you’ll be surprised how easy this really is and very inexpensive.

 

Peanut Dipping Sauce

  • 1/3 cup natural peanut butter or almond butter
  • 1/3 cup water
  • 1 Tbsp hoisin sauce
  • 1 Tbsp tamari or low sodium soy sauce (use coconut aminos for a soy free option)
  • 1 tsp fish sauce (optional if you’re vegan)
  • Sriracha to taste (optional)

Combine all the ingredients together until blended.

 

I’m sharing this with Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter Thursday, and Miz Helen’s Country Cottage, Freaky Friday, Fight Back Friday, and Foodie Friday.

24 Responses to TV Tuesday #27: How To Make Tasty Vietnamese Fresh Rolls

  1. joanne (Eats well with others) October 9, 2012 at 11:33 am #

    I made spring rolls for the first time this year and was amazed at how easy they are to throw together! Love how versatile they are too.

    • France Morissette October 10, 2012 at 4:04 am #

      The versatility is the highlight for us too. What do you like to put in them Joanne?

  2. Koko October 9, 2012 at 3:17 pm #

    I adore rice paper wraps, they are amazing, and look so beautiful!

  3. Heather @Gluten-Free Cat October 10, 2012 at 2:19 am #

    Rice wraps just open up a whole new realm of possibilities! I love making rolls with them! Your dipping sauce sounds delicious!

    • France Morissette October 10, 2012 at 4:03 am #

      You’ll love the sauce Heather. We use it in mixed vegetables or zucchini noodles. Delish.

  4. inspirededibles October 10, 2012 at 4:12 pm #

    Oh, I love fresh spring rolls and you’re right, they’re so easy and utterly delicious! This summer we had an entire spread laid out and the boys went to town rolling away with fresh mango and beans….mmm…. (suddenly, I’m very hungry!!) :).
    http://www.inspirededibles.ca

  5. Amber H October 11, 2012 at 4:07 am #

    Hey France…you’re a superstar. I just love my TV Tuesday. First off, I had no idea those tapioca wraps existed…and the mung bean noodles. What! That’s so awesome. I do love fresh rolls. And I’m soooo making your dipping sauce (the almond butter version of course).

    Have a great rest of your week.

    Hugs,
    –Amber

    • France Morissette October 12, 2012 at 3:50 am #

      Thanks Amber, You always say the most nicestest (yes, I kn’ow that’s not a real word) of things. Seriously, you’re so sweet.

  6. MPaula Whelan October 12, 2012 at 3:08 am #

    I love spring rolls. I did not guess that the orange items were peaches; great idea. And another poster mentioned mango, ditto. Brain is whirling. What about steamed or roasted asparagus or roasted fry-shaped winter squash or sweet potatoes. Julienned Daikon, black radish or jicama. Cooked Enoki or reconstituted shiitake mushrooms. Let’s make spring rolls appropriate for autumn!
    I had to check if I had any wrappers – no, but I did find some cheesecloth I didn’t know I had :)
    As well as glass noodles there are yam and potato noodles for those who are gluten-free.

    • France Morissette October 12, 2012 at 3:44 am #

      Wow that’s great Paula. All those suggestions sound fab-U-Lous.

  7. Miz Helen October 13, 2012 at 9:16 pm #

    Your recipe looks very good. We make these from time to time so I will give your recipe a try. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Tessa@ Tessa the Domestic Diva October 15, 2012 at 7:24 pm #

    These rolls are like crack for me! I have filled them in so many ways…it is an ‘empty the produce drawer” type of recipe. I love dipping mine in a nuoc chom sauce, and often include some sort of grilled marinated Vietnamese chicken too. LOVE!!

  9. Mari October 23, 2012 at 12:08 am #

    I LOVE THESE!!! THANK YOU SO MUCH:). I put mango and avacado with red onion and whatever fish I have.

  10. Jennifer March 7, 2013 at 8:40 pm #

    Any ideas for a dipping sauce that is free of nuts, wheat, and soy?

    • beyondthepeel March 8, 2013 at 12:03 am #

      If you can have seeds, substitute tahini or seed butter, and use coconut aminos or braggs aminos instead of soy sauce. If you eat fish, a fish sauce is nice (one that is fish sauce water and honey). If you can have dairy, pureed avocado and yogurt with lemon juice and salt and pepper. Hope that helps.

      • justsayin October 6, 2013 at 6:26 pm #

        braggs is soy, btw

    • beyondthepeel March 8, 2013 at 12:06 am #

      You can make this sauce without nuts, wheat and soy. Use coconut aminos or braggs aminos for the soy sauce and a seed butter if you can have seeds. Omit the hoisin. If you can’t have seeds but can have dairy, a simple puree of avocado, Greek yogurt and lemon juice with salt and pepper would be nice.

  11. Kay March 21, 2013 at 8:32 am #

    I love these too, but the rice paper tears easily. Am I soaking too long?

    • beyondthepeel March 21, 2013 at 4:06 pm #

      I used to make the same mistake. I used to leave the paper in the water until the paper was completely soft, but in fact it works better if you take it out sooner. It should be pliable but still feel like it hasn’t softened all the way through. They continue to soften as you roll.

  12. Roxane February 20, 2014 at 10:34 pm #

    Spring rolls are my go-to since I was diagnosed with a number of allergies which exclude breads and crackers. This is my alternative to sandwiches. I’ve put most anything in them that I would put on a sandwich (and more)… such as thinly sliced leftover roast beef, some rice noodles (always rice noodles…LOVE those!), fresh veggies whatever I have, and lettuce, fresh herbs especially cilantro and mint, any sauce or dressing that I have available. Haven’t tried PBJ yet, but hey, who knows…
    Never thought of adding sprouts or fruits. Can’t wait to do that.

    • Hélène February 21, 2014 at 2:47 am #

      I think a nutbutter on romaine leaf would be divine! Like pb on celery, add some raisins or chopped dates or cranberries YUM

  13. Hélène February 21, 2014 at 2:42 am #

    Even quicker are romaine lettuce leaves used as the roll up. No soaking, no cooking rice noodles; u can chop them up for salad when you get down to the smaller leaves in a bunch and the taste is GREAT, esp compared to those tasteless rice or tapioca wraps, blech. No carbs for those concerned about such things and romaine leaves are a wholefood, unlike, once again, the rice or tapioca wraps or the rice noodles.
    We spread mayo on the leaf too or splash on sauces once everything has lined it, just b4 wrapping. The kids even eat the center stalk, cuz they were raised to eat real food :)
    So there’s an alternative to spring rolls!

Trackbacks/Pingbacks

  1. Allergy-Free Wednesdays: October 17, 2012 | The Willing Cook - October 17, 2012

    […] Vietnamese Fresh Rolls from Beyond the Peel (We sometimes make these spring rolls with a small cut of chicken.  I had to share how easy and absolutely delicious it is.  Plus, she was cracking me up.  I don’t think I could be as interactive with the camera as she is.  Of course, I’ve never tried either! Enjoy this video and try out the dish soon.) […]

  2. 9 Healthy Whole Food Appetizers For The Holidays | beyondthepeel.net - December 16, 2012

    […] Vietnamese Fresh Rolls […]

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