Shrimp & Pork Fresh Rolls with Peanut Sauce
Fresh Vietnamese rolls filled with shrimp, pork belly, and rice vermicelli, served with a rich peanut dipping sauce. All components come together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ¼ lb pork belly, thinly sliced
- 2 oz rice vermicelli noodles
- 8 pieces rice paper wrappers (8-inch rounds)
- 8 leaves fresh lettuce leaves (butter or iceberg)
- ½ cup fresh mint and cilantro, roughly chopped
- 3 tbsp peanut butter
- 2 tbsp lime juice
Instructions
- 1
Cook rice vermicelli in boiling water until tender, about 5 minutes, then drain and set aside.
- 2
Pan-fry pork belly in a skillet over medium-high until edges crisp, about 4 minutes, then transfer to a plate.
- 3
In the same skillet, sear shrimp 90 seconds per side until pink and cooked through, then set aside.
- 4
Whisk peanut butter with lime juice, 2 tbsp water, and salt until smooth; add more water if too thick.
- 5
Dip each rice paper in warm water for 3 seconds until pliable, lay flat, and fill with lettuce, noodles, herbs, shrimp, and pork.
- 6
Roll tightly, tucking in sides as you go, then serve with peanut sauce for dipping.
Tools you’ll need
- 12-inch skillet
- pot for boiling
- colander
- small mixing bowl
- whisk
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