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!