Alex J.
Yelp
I have a habit of calling in a to-go order of spring rolls somewhere when hungry while enroute to my event space. I always try to pick a place I haven't tried yet, given the many Vietnamese spots leading downtown. Not surprisingly, I also immediately hone in on "Hot and New" spots.
Enter: Banh Appétit. Cute name. Short menu. Dinkytown, hmm - will it for be authentic or tailored to American tastes.
It's on the way. Sure, why not. *ring, ring*
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One spring roll order to-go please.
Sure - beef, pork, or egg?
Okay, clearly not traditional, which is shrimp and pork, combined - no variations. Umm, could I do one each of beef and pork?
Sure!
Cool, be there in 10 minutes - thanks!
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There's no separate line for take-out, so expect a wait depending on when you go.
In opening the box after arriving at my event space, I realize I left the eatery with two rolls and no sauce. Huh. Well, I'm starving and I'm not driving 10 minutes back there right now.
Except the beef was so well-seasoned and sauced in its braising liquid that no dipping sauce was needed. Definitely not traditional spring rolls, but I could see how Banh Appétit took the best elements of Vietnamese cuisine and combined them in this roll.
The best part about a good spring roll is the play of textures between fresh herbs, crisp lettuce, crunchy-tangy pickled carrots and radish, savory protein, and that perfect bite of rice paper. That last part is actually harder to come across than it sounds - I can count the number of places I've been to where the rice paper was worth remembering. This was one of them.
I'm a super adventurous foodie, but I've always been a spring roll traditionalist. Given that I'm finally sitting on the eatery's cozy sofa for the first time after three to-go orders over the past weeks, it's safe to say Banh Appétit has changed this perception.
Oh, and the rolls are apparently supposed to come with a sauce. As of today, I've tried all three options. The egg spring roll does need the bit of help in the flavoring department. I found the pork spring roll slightly overseasoned and definitely not in need of any more flavor - may have been a one-off thing, though. The beef spring rolls were Goldilocks, if Goldilocks were a non-conforming spring roll.
I've never been a banh mi person. Given the impressive quality and creativity here, I'd be game to try one. Except I keep wanting to dedicate all my taste buds and tummy space to spring rolls. Meh. There are worse problems to have.