Vietnamese spring rolls, summer rolls, rice paper rolls…whatever you want to call these is up to you. What’s way more important is how they taste, and I really think this is one of my favorite foods for summer. These rolls are light, full of colour, healthy and can be made with a variety of vegetables.
I had the most delicious spring rolls ever in a cute little restaurant in Cape Town, where they added some chopped avocado to the filling. While that’s certainly not the traditional (Vietnamese) way, I thought that it was pretty genius.
The soft avocado contrast perfectly with the crunchier vegetables and sticky rice paper and also adds a creamy accent to the rolls. While you can experiment with all the vegetables you like, I truly recommend adding some avocado.
In this version I used a mixture of sweet carrot and zucchini, avocado and shrimps. You could substitute the shrimp for chicken, add some rice vermicelli or use vegetables only. Some mint or basil leaves (or cilantro, but I can’t stand it myself. It’s probably a genetic thing, really!) works great too.
I like to serve these rolls with an easy sauce, made by mixing sweet chili sauce, fish sauce and lime juice. It’s the perfect combination of sweet, spicy, salt and sour.
Just make sure to cover these rolls with a wet (clean) kitchen towel, because they easily dry out. They make a great appetizer, light main dish, summer lunch or party food. You could also let everyone prepare their own rolls at the table. It’s all up to you.
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