Fresh Vietnamese style vegetarian spring rolls, also known as gỏi cuốn, are one of Jan’s favorite lunches. I’ll admit to being more accustomed to the fried versions myself, but as much as I love all things fried I have to admit that these are delicious.
The benefits of deep frying are, of course, the satisfying crunch! you get with each bite, followed by the soft filling. Fresh spring rolls turn that experience inside-out, with the soft rice wrapper giving way to the crunch and bright flavors of garden fresh vegetables. Speaking of which, we have fresh organic lettuce in our garden right now so of course that’s the first vegetable to go in the roll. Jan added thinly sliced carrots, red bell pepper, red onion and mushrooms to finish.
This isn’t a classic recipe, it’s a fresh Vietnamese inspired version of the imitation crab meat laden spring rolls that we picked up at our local grocery store. Sometimes initial disappointment leads to something wonderful, and after the first few bites Jan decided she could do a lot better making these herself. She was right.
The rice wrappers aren’t as rare as you might think, you can sometimes find them in the international aisle of your supermarket. If you’re lucky enough to live near an asian grocery store they’ll almost certainly have them.