Banh Mi So No. 1 boasts of its spring roll superiority for good reason. The mung bean spring rolls are what every vegetarian version aspires to be: a careful balance of tender rice noodles, crisp lettuce, fresh mint and a surprising crunch of fried mung bean sprouts, all expertly wrapped in delicate rice paper. A quick dip in the salty, savory soy-based sauce is all that’s needed to make this (as the neon sign out front proclaims) St. Louis’ best spring roll.
Catherine Klene is managing editor, digital at Sauce Magazine.
This article appears in June 2018.