Vietnamese Vegetable Spring Rolls

In this uncomplicated and inviting meal, fresh herbs and vegetables are rolled in thin rice paper wrappers and served with a tangy garlic and rice wine vinegar dipping sauce. But it’s no ordinary fare — simple as it is, it has the power to initiate abundant change in the world.

It’s one of the recipes shared by Operation Rice Bowl, a Lenten program that offers a tangible way to connect with our brothers and sisters in need around the globe. For more than 35 years, this well-organized, thought-provoking program has encouraged participants to put the money they save from eating modest, meatless meals during Lent into a symbolic “rice bowl” to be donated to Catholic Relief Services.

For the six weeks of Lent, ORB highlights countries where poor communities are being strengthened by the work of the Catholic Church through CRS. An online collection of short videos, personal stories and simple meatless recipes from each country, along with a daily guide, provides reflections and ideas to enhance one’s Lenten experience.  

Stop in again tomorrow to view a short video of The Visitor’s editor, Joe Towalski, creating these delicious spring rolls. CJK

Vietnamese Vegetable Spring Rolls

(Operation Rice Bowl)

Photo by Philip Laubner/CRS

Sauce

1/4 cup water

1 tsp. cornstarch

2 tbsp. rice wine vinegar

2 cloves garlic, minced and crushed

2 tbsp. sugar

Spring Rolls

1 cup cooked thin rice noodles

1/3 head green cabbage, chopped

5 green onions, chopped

1/4 cup carrots, grated or julienned

1/2 cup bean sprouts

1/4 cup fresh herbs (cilantro, basil or mint), finely chopped

1 pkg. rice paper wrappers (about 8 1/2 inches)

Combine all sauce ingredients in small saucepan and simmer for 3 to 5 minutes, stirring until sugar dissolves and mixture begins to thicken. Cool before serving.

Cook rice noodles as described on package. Lightly steam cabbage, green onions and carrots until slightly tender. Toss noodles, steamed vegetables, bean sprouts and herbs in large bowl.

Quickly submerge a rice paper wrapper in warm water and lay on a smooth surface. Place about 2 tablespoons of mix on each wrapper and fold wrapper into shape.

Yield: 6 to 8 servings

A note from Carol: As usual, I found myself in a bit of a rush when preparing these tasty spring rolls. My shortcut method includes substituting coleslaw mix for the chopped cabbage and grated carrots. I lightly sautéed it with the chopped green onions rather than steaming the mixture, as suggested. I used canned bean sprouts, which were easier for me to find than fresh ones.

I thought the dipping sauce was pleasantly balanced between sweet and sour and the piquant, distinctive taste of garlic. It tasted great with the spring rolls!

Fresh spring rolls are often served with a peanut-based dipping sauce. Here’s a slightly spicy version that I adapted from a recipe I found on All Recipes.Com.

Whisk together 1/2 cup creamy or chunky peanut butter, the juice of one lime, 1 clove of garlic (minced), 1 tbsp. Siracha Hot Chili Sauce (or another hot sauce), 2 tbsp. hoisin sauce, 2 tbsp. coconut milk, 1 tbsp. soy sauce and 1/4 cup hot water. Add more hot water, if needed to reach desired consistency. (Mix in 1/8 to 1/4 cup finely chopped roasted peanuts, if desired.)