In my world, yes, yes it is. I’ve wanted to make a simple, vegan version of Banh Mi* – a Vietnamese baguette sandwich traditionally served with seasoned pork and pickled vegetables – for quite some time now. The problem is it’s not a simple recipe, nor is it vegan. I had some work to do. On a recent car ride – often when many recipe ideas hit me unexpectedly – I thought spring rolls were the perfection solution. They’re easy, fast, and fresh, and are easy to keep both vegan and gluten-free. Yahtzee! *Note: you can learn more about the origin of Banh Mi here.
Origins of Fresh Spring Rolls
Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It’s thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors. They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce. This recipe is simple with just 10 ingredients (give or take a garnish)! Prep and cook time is right around 45 minutes, as well, making this a great option for weeknight dinners. For dipping sauce, you can either use the vinegar sauce used to quick pickle your veggies for a lighter option, or opt for a heartier sauce utilizing your favorite nut butter. To keep everyone happy, I include three options below. You’re welcome. These rolls are a veggie lover’s dream. They’re: FastFreshSuper crispHealthySatisfyingHearty thanks to the tofuTangy from the pickled vegetables& Seriously delicious These would be a great make-ahead dish to take along for hikes, picnics and work lunches – all things I hope you get to enjoy this spring. Consider these rolls a big hug from us Minimalist Bakers to you. If you give these a try, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see. It’s kind of our fave. Cheers!
