These pork and shrimp Vietnamese spring rolls are stuffed full of fresh lettuce, cucumber, mint and cilantro and served with a tangy, delicious peanut dipping sauce.
I could live off spring rolls – not even joking, if I had to eat these for every meal for the rest of my life, I would happily oblige.
My parents introduced me and my siblings to Vietnamese food very early on in our childhood. There was this amazing restaurant in Denver, where we would make our long trek from the mountains to here at least once a month.
We would always order the same thing, the 11N – which was a noodle specialty bowl full of so many amazing things, and a spring roll. They were so fresh and stuffed with delicious vermicelli noodles, fragrant mint, crunchy lettuce, jumbo shrimp and big slices of pork. My favorite part was always the creamy peanut sauce topped with a crumble of fresh peanuts. I could eat it with a spoon!
Since Denver is now a much longer drive away (a little over 15 hours if there were no stops), I’ve recreated these spring rolls so that I can have them all the time.
Mine may not look as pretty as the ones at New Saigon, but they contain all the essential elements and taste just as delicious. Plus, this recipe makes a pretty large batch which means I can almost eat this for every meal!
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- ½ pound boiled shrimp, cut in half lengthwise
- ½ pound pork tenderloin
- 15-20 rice papers
- one head of lettuce, washed
- 1 cucumber, halved and sliced into matchsticks
- 1 package of rice vermicelli noodles, cooked according to the package
- mint leaves
- In a medium bowl, combined all the peanut sauce ingredients and stir together until smooth,
- For the pork, bring a medium pot of water to a boil and add the pork. Boil for 20-25 minute or until the pork is cooked. Remove from the water and allow to cool. Once cool slice into thin strips.
- Gather all the filling ingredients: noodles, shrimp, pork, lettuce, cucumbers, herbs and rice papers.
- Add warm water to a large bowl and quickly dip one rice paper at a time for a few second. Lay on a flat surface - such as a cutting board or plate.
- Lay your lettuce down about ⅓ of the way from the top of the paper. On top of the lettuce add the herbs, noodles, cucumber and pork.
- Roll the spring roll until you have about ⅓ of the rice paper left, then add two or three shrimp halves (pink side on the rice paper) and finish rolling. The shrimp will lay on the outside of the spring roll when finished.
- Repeat until all of your ingredients have been used.
- Serve with the peanut sauce.
This recipe was slightly adapted from White on Rice Couple