She Strengthens

Summer Rolls with a Twist: A Delicious Fusion of Flavors

Looking for a refreshing and healthy meal option that’s perfect for any occasion? Look no further! These innovative summer rolls combine the best elements of Vietnamese banh mi sandwiches and fresh summer rolls, featuring a harmonious blend of herbs, spices, bright flavors, and crunchy textures.

Packable and Versatile

These rolls are incredibly easy to prepare and can be packed for a quick school or office lunch, a light dinner, or even sliced into bite-sized pieces for a party buffet. With a few simple ingredients and some creative assembly, you’ll be enjoying a flavorful and nutritious meal in no time.

Choose Your Protein

For a delicious and easy base, try our Lemongrass Pork Kebabs recipe. If you prefer seafood, opt for shrimp and serve with our Peanut Spring Roll Sauce for a tasty combination. For a heartier option, explore our Pork and Pâté Banh Mi recipe.

Easy to Make

With a total preparation time of just 40 minutes, including prep time, these summer rolls are a breeze to make. The active cooking time is only 15 minutes, leaving you with plenty of time to focus on other tasks.

Ingredients

For the dipping sauce (optional):

• 1/3 cup water
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons granulated sugar
• 2 tablespoons fish sauce
• Juice from 1/2 lime
• 1/2 fresh red chile, seeded and finely chopped
• 1 small garlic clove, finely chopped
• 1/2 carrot, peeled and cut into small, thin matchsticks

For the pickled veggies:

• 1/3 cup distilled white vinegar
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1 (3-ounce) carrot, peeled and cut into matchsticks
• 1/2 (3-ounce) daikon radish, peeled and cut into matchsticks

For the sandwich rolls:

• 8 to 10 rice paper wrappers
• 2 cups chopped or shredded, cooked lemongrass pork
• 1/2 English cucumber, very thinly sliced
• 1 or 2 jalapeños, very thinly sliced (optional)
• 1/2 cup fresh cilantro, basil, and/or mint leaves (small leaves)

Instructions

Dipping Sauce

Combine water, rice vinegar, and sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar has dissolved. Remove from heat, let cool slightly, then stir in fish sauce, lime juice, chile, garlic, and carrots. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.

Pickled Veggies

Combine vinegar, sugar, and salt in a small saucepan over medium heat. Bring to a boil, stirring until the sugar has dissolved. Stir in carrot and daikon, cooking for 1 minute. Remove from heat, let cool, stirring occasionally, about 30 minutes. Store in an airtight container in the refrigerator until ready to serve, up to 3 days.

Assembling the Rolls

Fill a round cake pan with warm water. Place 1 rice paper round into the water, turning it gently until softened. Arrange lemongrass pork, pickled veggies, cucumber, jalapeño slices (if using), and herb leaves on the wrapper. Roll into a tight cylinder, folding in the sides carefully to avoid ripping the rice paper. Repeat with remaining ingredients. Cut each roll in half crosswise at a diagonal and serve with dipping sauce, if desired. To store, wrap each roll in plastic wrap and refrigerate for up to 2 days.