For his lumpiang sariwa recipe, 2021 F&W Best New Chef Carlo Lamagna of Portland, Oregon, skips the deep fryer and instead makes these tender spring rolls by wrapping delicate homemade coconut crêpes around lettuce leaves filled with fresh vegetables. Topped with a sauce of soy sauce simmered with brown sugar and star anise and sprinkled with crunchy chopped peanuts, these lumpiang sariwa make a nice appetizer or light meal.
Though you may think that spring rolls are exclusively found at American-Chinese restaurants, they’re actually quite easy to make and can be filled with all kinds of things. You can use a classic filling, like shrimp, pork and julienned vegetables, or try something totally different, like David Chang’s mashed potato version. Here, our best spring roll recipes.
Star chef Danny Bowien ate crispy Vietnamese rolls for years before he finally got to watch one of Oklahoma City’s best Vietnamese cooks make them at home in a little frying pan. Oyster sauce gives the ground pork filling a subtle hit of sweetness. Slideshow: Vietnamese Recipes