Vietnamese Fresh Rolls
Bo bia reimagined as a no-cook assembly dinner: lettuce wraps filled with shrimp, pork, herbs, and a quick peanut dip. Ready in minutes, fun to build at the table.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 oz cooked shrimp (8–10 oz), halved lengthwise
- 4 oz cooked pork (rotisserie or leftover), shredded
- 12 leaves crisp lettuce leaves (butter lettuce or iceberg)
- ½ large cucumber, cut into thin matchsticks
- 3 tbsp peanut butter
- 1 tbsp fish sauce
Instructions
- 1
Whisk peanut butter, fish sauce, and 2 tbsp warm water until smooth and pourable. Taste and adjust.
- 2
Lay a lettuce leaf flat on a cutting board. Place 1 shrimp half, a pinch of pork, and a few cucumber sticks across the center.
- 3
Fold the left and right edges of the leaf over the filling, then roll tightly from the bottom up.
- 4
Repeat until you've used all the shrimp and pork (you'll have 12–16 rolls). Arrange on a platter.
- 5
Pour the peanut sauce into a small bowl for dipping. Serve immediately.
Tools you’ll need
- cutting board
- sharp knife
- small bowl
- whisk
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