With a love of all things sandwich, I have been curious to try the Vietnamese-style sandwiches called Banh Mi that I’ve been hearing more and more about, thanks to all the food-related television we watch. On our trip to Idaho last December, I finally got to sample my first Banh Mi in Boise, and of course it was delicious. How could it not be with marinated meat served with pickled, vinegary vegetables, and cilantro on a fresh French baguette?
However, duplicating this flavor at home has proved difficult, though I have no complaints about all the trials. The challenge has been getting that “authentic,” layered, multidimensional flavor – a challenge that a local restaurant I recently tried also seems to have (it was a good sandwich, but just “missing something”).
And while each Bahn Mi we make at home gets closer to that flavor we’ve been trying to duplicate, through this process, we’ve stumbled upon something that I love even more, fresh spring rolls that we’ve made to go on the side!
While I love a good, homemade egg roll and am never one to shy away from anything deep fried, there is something about the fresh spring rolls that is amazing. You can taste each ingredient, but then together in one bite, dipped in peanut sauce, it is even better! We’ll keep working on our Vietnamese sandwich making skills, and in the meantime, eat more and more of the spring rolls, which I think anyone can master!
Spring Rolls
Ingredients
- Shrimp, cooked and peeled
- Cilantro leaves
- Mint leaves, chopped*
- Carrot, julienne cut
- Avocado*, sliced
- Cucumber*, julienne cut
- Daikon radish*, julienne cut or shaved with a crank apple peeler, can be marinated in seasoned rice vinegar
- Rice vermicelli*
- Bean sprouts*
*these ingredients can be mixed and matched, depending on your taste and what you have available
Method
- Slice cooked shrimp in half lengthwise and prepare the rest of the ingredients. Boil the rice noodles for 3-5 minutes until soft.
- Dip the rice paper wrappers in warm water for a few seconds to soften.
- Place 3 shrimp with the outside (pink side) down and top with whole cilantro leaves (so the color contrast of pink to dark green shows through the clear wrapper when rolled).
- Add the rest of the fillings and roll the top, sides, and bottom.
- Slice in half and serve with peanut sauce and/or fish sauce.
Our Life in Meals 
your rolls look delicious! i love banh mi too…of course i grew up eating it. what do you put in yours?
We have tried it with pork and cold cuts, pickled daikon and carrots, cilantro, carrots, soy sauce, and mayonnaise, though we’re still looking for that extra something that makes it pop!
i think you’re missing some pate and hot peppers.
Your Spring Roll looks amazing! Great job! I’m going to have to try this! Thanks for sharing.
Thanks for stopping by! Yes, you should definitely try making spring rolls — surprisingly easy and quick and delicious!
That looks yummy! When I make these rolls, apart from the peanut sauce (hoysin sauce with chopped peanuts) I also layer a light sauce made of lime juice, fish or soy sauce, chili paste, crushed garlic and a little sugar. It might be the extra zing you are looking for?
I like to put kim chi on the top of my bumh
mi.
Hmm..that sounds good, I should try that!