I made a bunch of food for a friends baby shower last weekend. Most of the food was the usual stuff, like some BBQ meatballs, and lasagna, but these summer rolls were the one special dish. That’s because my friends who are having the baby are Polish and Vietnamese, so I made these rolls to symbolize the combining of the two cultures! The kicker was the dipping sauce, a mix of fish sauce and mustard with a little sriracha and rice vinegar. It helped drive home the awesome fusion happening in this appetizer!
First brown up some kielbasa
Lettuce, rice noodles, shredded carrot, and the kielbasa. Then just roll it up!
Making summer rolls for a room full of vietnamese people was a little intimidating, but once I got the approval nod I was a little more comfortable.
The sauce was one of the most umami rich things ever. I thought mustard and fish sauce was a risk but instead it was a revelation.
Kielbasa Summer Roll
- kielbasa cut into half moons
- lettuce shredded
- cooked rice vermicelli
- shredded carrot
- rice paper
- 2 tablespons brown mustard
- 2 tablespoons fish sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 2 teaspoons molasses
- For the rolls, sear the kielbasa first. Set a bowl of room temperature water ready and get all the ingredients lined up. Dip the rice paper into the water for a quick second and place it on the surface where you will be rolling it. Put some rice noodles, lettuce, and carrot onto the paper. Top with the kielbasa. Roll it up nice and tight. Repeat for as many as you need.
- Mix the sauce ingredients and set aside.
- Cut the rolls in half and line them up on a platter. Serve with the sauce.