Vietnamese Spring Rolls

IJsselstein, Wednesday, 5 October 2005 03:25:39


For dip sauce:
2 cupssoy sauce
2 cups seasonedRice vinegar
1/2 cup mincedGinger
1 1/4 cupSesame oil
2 tablespoons Chili oil
2 tablespoonsGranulated white sugar

For Spring Rolls:
8 cups shredded Napa cabbage
4 ounce uncookedRice vermicelli
4 cups peeled and julienned carrots
1 juliennedJalapeņo chile
4 cups seeded, deveined, and julienned Red bell pepper
4 cups cleaned and mincedGreen onions
1 bunchBasil
1 bunchCilantro
1 bunchMint
35 piecesSpring rolls/Lumpia wrappers


  1. In a non-metallic bowl, combine all the ingredients for the dipping sauce. Set aside.
  2. Soften the noodles by immersing in boiling water for 2 to 3 minutes. Drain well. Bring a pot of water to boil. Blanch the snow peas and then shock them in an ice bath. Drain and set aside.
  3. Combine all the vegetables with 1/2 cup of the sauce. Check for seasoning. Wash and pick off the leaves of the basil, cilantro, and the mint.
  4. Dampen a stack of tea towels. Carefully mist the spring roll wrappers one at a time and separate each of them with a damp tea towel. Allow to rest about 5 minutes.
  5. Carefully peel off the wrappers, one at a time, and lay on a clean work surface in front of you. Place 3 cilantro leaves, 2 mint leaves, and 1 basil leaf on the wrapper.
  6. Drain the vegetables. Place a small pile of vegetables and a small amount of the softened noodles on top of the leaves.
  7. Tuck in the sides of the roll and roll up tight, like a burrito. Cover the finished rolls with another damp tea towel and wrap tightly with plastic. Serve immediately with dipping sauce.


Thanks to Yeye Sagusay for sharing this recipe.