Banh Mi Winter Rolls
These flavor-packed winter rolls are a delightful twist on the traditional summer rolls, bringing a burst of flavor, freshness, and crunch that's tailor-made for the fall and winter seasons. Made with tender lemongrass meatballs, crisp carrot, vibrant red cabbage, chewy vermicelli noodles, savory umami-rich mushrooms, and fresh cilantro and served alongside a spicy vinegar dipping sauce.
Ingredients
- 1 recipe Vietnamese Lemongrass Meatballs, 48 meatballs
- 5 ounces rice vermicelli
- 5 ounces shimeji mushrooms, or substitute a handful of shiitake mushrooms
- 3 carrots, julienned on a mandolin
- 2 cups red cabbage, thinly sliced on a mandolin
- 12 stems cilantro
- 12 small rice paper wrappers
Dipping Sauce
- ¼ cup rice wine vinegar
- 1 teaspoon EACH: sriracha and sugar
- ½ teaspoon EACH: fish sauce, soy sauce, grated ginger
- 1 small garlic clove, very finely minced
- Juice from ½ lime
Instructions
- Make the recipe for the Vietnamese Lemongrass Meatballs. Roll into 48 mini meatballs and pan fry over medium-high heat in a little oil until they are dark brown and have reached an internal temperature of 165 degrees Fahrenheit, about 10 minutes.
- Soak the rice vermicelli in boiling water until soft, about 3-4 minutes. Drain and rinse with cold water.5 ounces rice vermicelli
- Saute the mushrooms in a little oil until cooked, about 3-4 minutes.5 ounces shimeji mushrooms
- Whisk all the dipping sauce ingredients in a small bowl.¼ cup rice wine vinegar, 1 teaspoon EACH: sriracha and sugar, ½ teaspoon EACH: fish sauce, soy sauce, grated ginger, 1 small garlic clove, Juice from ½ lime
Assemble the winter rolls:
- Fill a large, shallow bowl with hot tap water. Dip one rice paper wrapper in the water and let it soften for about 30 seconds. Lay the wrapper on a flat surface and top with some rice vermicelli, carrots, cabbage, a stem of cilantro, four meatballs, and a few mushrooms.3 carrots, 2 cups red cabbage, 12 small rice paper wrappers, 12 stems cilantro
- Pull one end of the wrapper over the fillings. Fold the sides in then roll up like a burrito. Set aside on parchment paper (they will stick to most other surfaces!) and repeat with the remaining wrappers.
Notes
These are best if rolled reasonably close to the time you plan on serving them. If you want to make them ahead of time, this is what works best:
Wet a strong paper towel with water, ring out, then roll the winter roll in it. Use one damp paper towel per roll. Place all the paper towel rolled winter rolls into a resealable bag and keep them in your fridge for up to 8 hours. Unwrap (using a little water to loosen the paper towel if it becomes stuck in places) a let them come to room temperature before serving.
Serving: 1 winter roll, Calories: 200kcal, Carbohydrates: 30g, Protein: 10g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 2g, Cholesterol: 35mg, Sodium: 583mg, Potassium: 408mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2784IU, Vitamin C: 10mg, Calcium: 25mg, Iron: 1mg