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Vietnamese Veggie Spring Rolls, Sweet Dipping Sauce

Vietnamese Veggie Spring Rolls, Sweet Dipping Sauce - Rice paper rolls exploding with fresh, raw vegetables are arguably the best item there is for a hot-weather tailgate (other than something out of an ice chest and full of booze—let’s be straight with one another). These are light and fresh and do not load you down. The filling, spiked playfully with mint and cilantro, tastes great with the flavorful, acidic dipping sauce.
The rolls are stable, with nothing other than fresh vegetables and a little dressing rolled inside. The skins can get a little tacky, so leave space between them and layer with plastic wrap.
I can eat these until my stomach explodes.

MAKES 20 ROLLS
Vietnamese Veggie Spring Rolls, Sweet Dipping Sauce Recipe

Ingredients

Rolls
  • 1½ cups thinly sliced green cabbage
  • 1½ cups thinly sliced red cabbage
  • 1½ cups julienned carrot
  • 1½ cups julienned green onion
  • 1½ cups julienned yellow bell pepper
  • 1½ cups julienned cucumber
  • ¾ cup julienned radishes
  • ¾ cup fresh mint leaves
  • ¾ cup fresh cilantro leaves
  • 2 teaspoons sesame oil
  • Grated zest and juice of 1 lime
  • 1 tablespoon rice wine vinegar
  • 1½ teaspoons sugar
  • 1 teaspoon salt
  • 1½ teaspoons fish sauce
  • 20 rice paper spring roll wraps

Dipping Sauce (Nuoc Cham)
  • ½ cup warm water
  • ¼ cup sugar
  • Grated zest and juice of 5 limes
  • 2½ tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 serrano peppers, thinly sliced
  • 1 shallot, minced
  • 1 tablespoon minced garlic
  • 2 teaspoons red pepper flakes

How to make Vietnamese Veggie Spring Rolls, Sweet Dipping Sauce

  1. MAKE THE ROLLS In a large bowl, stir together both cabbages, the carrot, green onion, bell pepper, cucumber, radishes, mint, and cilantro. Set aside. In a small bowl, whisk together the sesame oil, lime zest and juice, rice wine vinegar, sugar, salt, and fish sauce. Pour over the vegetables and blend well.
  2. Pour 1 to 2 inches of room-temperature water into a wide shallow bowl or a baking pan. Soak a rice paper wrap in the water for 10 to 12 seconds, or until it is completely pliable. (If they are oversoaked they become a challenge to work with and tear very easily.) Remove and lay it out flat on a work surface. Lay ½ cup of the dressed vegetable mix across the center of the wrap. Bring the bottom up and over the vegetable mix and pull back to make a tight cylinder. Fold the sides over toward the center and roll up the spring roll. Place it on a tray or platter and cover with plastic wrap. Repeat with the remaining wraps and filling, separating the layers of spring rolls on the tray with plastic wrap. Cover with plastic and refrigerate.
  3. MAKE THE DIPPING SAUCE In a medium bowl, whisk together the warm water and sugar, stirring until the sugar is completely dissolved. Add the lime zest and juice, rice wine vinegar, fish sauce, serrano peppers, shallot, garlic, and red pepper flakes, stirring to blend completely. Taste and make any adjustments to balance the sweet, salty, and spicy flavors to your personal taste.
  4. To serve, cut the rolls in half crosswise and serve with the sauce (in a separate bowl) on the side.