Vietnamese
Fresh Spring Rolls
Translucent rice paper rolls wrapped with cool herbs, tender noodles, and crisp vegetables for a light, springy bite built around freshness and dipping-sauce depth.
6 servings · 50 minutes prep · 30 minutes cook
Ingredients
Main
- 18 whole rice paper rounds
- 1 lb shrimp, peeled
- 8 oz pork belly or pork shoulder
- 8 oz rice vermicelli, cooked
- 1 whole butter lettuce, leaves separated
- 1 whole cucumber, cut into matchsticks
- 2 cups mixed vietnamese herbs, such as mint, Thai basil, and cilantro
- 1/2 cup garlic chives
- 1/2 cup hoisin peanut sauce
Directions
Method
- Simmer the pork until it reaches {{temperature:145°F}}, 20-25 minutes. Rest for 3 minutes, cool slightly, and slice thinly.
- Poach the shrimp until opaque and {{temperature:145°F}}, 2-3 minutes, then chill briefly and halve lengthwise.
- Arrange the rice vermicelli, butter lettuce, cucumber, mixed Vietnamese herbs, garlic chives, sliced pork, and halved shrimp near the rolling board.
- Dip one rice paper round briefly in warm water until just pliable, then lay it flat on the board.
- Layer lettuce, noodles, herbs, cucumber, pork, and shrimp across the lower third. Add a garlic chive so one end peeks from the roll.
- Roll snugly over the filling, fold in the sides halfway through, and continue rolling with even tension so the rice paper seals without tearing.
- Repeat with the remaining wrappers and fillings. Serve with the hoisin peanut sauce before the rice-paper wrappers become tacky.
