Foodbuzz 24 x 24: Spring for Spring Rolls

spring roll party

To celebrate spring, we decided to host a Spring for Spring Rolls Party. We recently started a Facebook page and our readers on Facebook won us a year’s supply of olive oil from California Olive Ranch and a new mixer from Viking from a contest so we thought it would be a perfect opportunity to say thank you by inviting 15 of our local Facebook readers to the party, many we have never met, but who were loyal readers. While most people associate spring rolls (or summer rolls) with the typical pork and shrimp filling, we wanted to expand on that and showcase other amazing dishes you can wrap with rice paper which are not called spring rolls but are made exactly the same way.

spring rolls

So we had the nem nuong cuon (grilled pork patty rolls), bo bia (chinese sausage, fried egg, carrots, jicama), and the traditional pork and shrimp spring roll.

spring roll

We also introduce this plate designed specifically to hold rice paper which many of our readers didn’t know about.  It’s made of plastic and has perforated bottom and is stackable. This means you can dip multiple rice papers ahead of time and stack them on top of one another and not worrying about them sticking together. With the perforated holes, it drains the water in case you soaked too much water on the rice paper so no more soggy paper. No extra plates need as well.  We love using these and you can find them in your Vietnamese markets sold in sets of about 12 for less than $10.

dipping sauces

Just as important as the roll itself, is the quality of the dipping sauces. There are many different dipping sauces you can use for spring rolls–although there are some that are supposed to go with certain rolls but really, it’s a matter of personal preference.  We had your traditional nuoc mam cham, a peanut sauce, and a nem nuong cuon (grilled pork patty rolls) sauce similar the the famous Brodards dipping sauce.

spring roll party

Heres some of our readers enjoying themselves! Krissy and Daniel of The Food Addicts (right) not only rolled by helped style some of the photos! Thanks guys!

nem nuong

We also used a table top grill for nem nuong (grilled pork patty)  for some reader interaction. Those sitting in front of it had to grill! : )

bo bia

For the bo bia (spring rolls with chinese sausage, fried egg, jicama, carrots) we had a platter of ingredients to assemble. At first look at the ingredients you wouldn’t think it goes well together, but it does and is delicious!

ca nuong
During the party we brought out a surprise hiding in our oven, a 4 lb whole roasted catfish with scallion oil (ca nuong mo hanh)…it was big hit!  Traditionally this dish is served with 7 courses of fish and wrapped in rice paper with fresh veggies. 

che thai

Finally for dessert, we put together a simple dessert called che Thai, basically a Vietnamese fruit cocktail with jackfruit, longon, toddy palm, rambutan, agar jelly, and coconut jelly.  It was a refreshing and delicious way to finish the meal.

Thank you Foodbuzz 24 x 24 (24 meals in 24 hours) for helping make this event possible! Recipes for this feast will be posted at a later date so stay tuned! Also if you haven’t joined our Facebook page join now since thats how we notify readers of any future events, get togethers, and workshops!

 If you enjoyed this post, please subscribe and
Share/Bookmark
  Pin It

34 Responses to “Foodbuzz 24 x 24: Spring for Spring Rolls”

  1. 1

    Lori Lynn — May 31, 2010 @ 2:41 am

    Hi Guys! I am so excited to see your post! We participated in Foodbuzz 24×24 this month too, and one of our courses featured spring rolls. Your variations rock! Can't wait to buy that special plate.
    Lori Lynn

  2. 2

    Ravenous Couple — May 31, 2010 @ 2:59 am

    Lori: your event rocked!! how did you find the jazz players!?

  3. 3

    Fresh Local and Best — May 31, 2010 @ 3:08 am

    This looks like an amazing spread!!! What a great theme for the Spring season. Also the grilled catfish, what an intriguing dish!

    Beautiful shot of the dessert. It looks so refreshing!

  4. 4

    bluang3lbby — May 31, 2010 @ 3:13 am

    yum! everything looks great! i actually never had bo bia or nem cuon like that. but i would have been all over the catfish. one of my very favorite fish. too bad we can't find them whole here.

  5. 5

    Ravenous Couple — May 31, 2010 @ 3:16 am

    Christine: Thanks! The whole roasted catfish is really a crowd pleaser!

    Bluangelbaby: you should try bo bia and nem nuong it's so easy to make!

  6. 6

    Tung — May 31, 2010 @ 3:51 am

    great photos! love ur use of colors in this set of photos w/ all the greens. looking forward to this weekend!

  7. 7

    noobcook — May 31, 2010 @ 4:12 am

    What a wonderful way to treat your readers :) I'm drooling at all the different dipping sauces for the spring rolls

  8. 8

    TS of eatingclub vancouver — May 31, 2010 @ 4:42 am

    Oh wow! If only I live close by! =) And, those perforated rice paper holders are handy! I didn't know about them.

  9. 9

    Kitchen M — May 31, 2010 @ 5:01 am

    Great idea! I love Vietnamese spring rolls! I probably eat them at least twice a month! I've tried using different herbs like Japanese Shiso, but never tried Chinese sausage or nem nuong cuon. I'll have to try that sometime. :)

  10. 10

    Ravenous Couple — May 31, 2010 @ 5:40 am

    Tung: thanks! you're a tough critic to please so coming from you that's great!

    noobcook: we wouldn't have been able to win the contest without them..so many of them voted for us to win those prizes.

    ts: give those banh trang plates a try and let us know!

    em: we also use shiso or tia to in our spring rolls…but do try the nem nuong and bo bia, both are great and adds variety to the traditional spring roll.

  11. 11

    ♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ — May 31, 2010 @ 6:28 am

    would have loved to have joined you guys.. but maybe next time…

    you're right, the sauce is equally as important… i like the peanut sauce the best.

    xo,
    malou

  12. 12

    Elin — May 31, 2010 @ 7:00 am

    Hi RC…that was a great spread…the spring roll to your roasted catfish :)

  13. 13

    D @ Kitchen Closet — May 31, 2010 @ 10:07 am

    i love nem nuong cuon and yours look fantastic. Theres a com tom restaurant near me that makes some awesome ones but you've just motivated me to make my own.

  14. 14

    Joy — May 31, 2010 @ 11:10 am

    It is Autumn here, but when I look at your wonderful food, I wish it was Spring!

  15. 15

    blindhysteria — May 31, 2010 @ 11:18 am

    Goodddddddddd gracious, I'd like to move to California so I can come to one of your parties. You guys seem like great hosts!

    BTW, I'm currently studying abroad in Japan, and I miss Vietnamese food so much, BUT! I used your recipe to make some Thit Kho! And it turned great! Thanks to you guys my craving was satisfied for a little while. I'm going to make it again, cuz it was sooooo good. Thank you!!

  16. 16

    sijeleng — May 31, 2010 @ 4:20 pm

    Thanks for the tip about the plates; I'll definitely be on the lookout for them next time I'm at the market.

    Great looking spread (would expect nothing less from you two). That catfish does look remarkable!

  17. 17

    Nomsnotbombs — May 31, 2010 @ 7:19 pm

    Oh yum! I would have pretended to not know you to have attended this lol

  18. 18

    krissy @ thefoodaddicts.com — May 31, 2010 @ 8:17 pm

    we had a great time at your spring roll party! thanks for inviting us and for making such awesome food. congrats on being chosen for this month's 24×24! i hope you guys get it again in the upcoming months!!

  19. 19

    triplescoopdesserts — June 1, 2010 @ 5:20 pm

    Wow that looks amazing. You guys sure put together a great Spring Roll party!

  20. 20

    Lan — June 1, 2010 @ 11:19 pm

    I was one of the lucky 15! yay, it was very delicious and was really great to meet you guys. I really love everything, but the fish definitely was a surprise. I really want more! Recipe for that please? pretty pretty please! =)

    again, thanks you for the great food and great company.

  21. 21

    5 Star Foodie — June 2, 2010 @ 1:22 am

    What an amazing party! The spring rolls, the dipping sauces, and everything looks outstanding! Wish I could have been there!

  22. 22

    FOODalogue — June 2, 2010 @ 1:43 am

    Everything looks great and that dessert is so colorful. So nice of you to invite your fans and to share the event with readers.

  23. 23

    bluang3lbby — June 2, 2010 @ 1:55 am

    i have tried nem nuong before just not in the spring roll form. i just think that my family has never done it that way. just gotta eat it the way the family likes it the most i guess since it is usually my mom cooking. she hates it when im in the kitchen with her because she thinks i make a mess…

  24. 24

    Tammy — June 2, 2010 @ 8:01 pm

    Hey, my mom always thought I made a mess and never let me hang around, too! I only learned to cook on my own, after leaving home. But I've never made a fish dish that looks as delish as that catfish! And I've even on the second stove that has the long heating element, for cooking a whole fish. My excuse: never wanted to splurge on the special pan, because I wasn't convinced I'd use it much. But looking at this…I'll drown my regret in another batch of nem nuong cuon.

  25. 25

    Joy — June 3, 2010 @ 8:51 pm

    Okay my stomach is GROWLING — my roommate and I use to make spring rolls all the time in college and it'd eat myself silly, they are so addicting!! I love the dipping sauces and I have never tried Bo Bia — I will have to give it a shot next time I make spring rolls. Great job on the 24 24 24 :)

  26. 26

    Ravenous Couple — June 4, 2010 @ 2:55 pm

    thank you all for your comments! we've been swamped lately and looking forward to hosting more events in the future!

  27. 27

    chubbychinesegirl — June 4, 2010 @ 9:02 pm

    these look perfect for these hot summer days!!!

  28. 28

    www.thangblog.com — June 4, 2010 @ 11:13 pm

    Gosh the goi cuon look sooo delicious… I remember sometimes getting them from Korean places and they always fill it up with cheap lettuce, yuk… your traditional goi cuon look so, so nice!

  29. 29

    Anonymous — June 5, 2010 @ 5:49 am

    Do you have a recipe for the orange nem nuong sauce you could share?

  30. 30

    Kung Food Panda — June 7, 2010 @ 10:07 am

    Great idea! I'm glad some of your loyal readers and fans were able to have a fun afternoon making those Spring Rolls!

  31. 31

    Pan ZB — June 9, 2010 @ 11:55 pm

    Love this idea. Am sending this to a friend of mine who promised to host a Vietnamese summer roll party.

    Just curious. As I love to eat AND drink, what beverages did you serve your fans? Or what beverages do you think would pair well with the rolls and great sauces? Need to know what to bring over once this party is planned!

  32. 32

    MrsLavendula — June 11, 2010 @ 2:49 pm

    i love spring rolls and these look really good! congrats on being in foodbuzz 24,24,24

  33. 33

    OysterCulture — June 28, 2010 @ 3:48 pm

    What an amazing time with some incredible food, lots of inspiration here. thanks for sharing.

  34. 34

    Carman — September 22, 2011 @ 1:36 pm

    Hi, can you please post or email me the recipe for the Nem Nuong Cuon sauce. I have been searching forever for the sauce recipe that is like Brodards famous dipping sauce :)

    thanks and btw love your food blog.

Leave a Comment