Vietnamese Pork Spring Rolls
Fresh spring rolls with tender pork, herbs, and rice vermicelli wrapped in delicate rice paper. Served with a tangy fish sauce dipping sauce for a light, refreshing meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- ½ lb pork shoulder, boneless
- 2 oz rice vermicelli (dried)
- 12 sheets rice paper wrappers (8-inch round)
- 1 cup, loosely packed fresh mint and cilantro, mixed
- 3 tbsp fish sauce
- 1 whole lime
Instructions
- 1
Place the pork shoulder in a pot, cover with water, and bring to a boil over high heat, then immediately lower to medium-low heat and simmer for 20 minutes until fork-tender.
- 2
Remove the pork with a slotted spoon, let it cool for 5 minutes, then shred it into thin, bite-sized pieces by pulling it apart with two forks along the grain.
- 3
While the pork cooks, place the rice vermicelli in a bowl, cover with boiling water, and let sit for 5 minutes until softened, then drain and rinse with cool water.
- 4
Juice the lime into a small bowl — you should have about 2 tablespoons of juice.
- 5
Pour the 3 tablespoons of fish sauce into the bowl with the lime juice, stir once, and set it on the table for dipping.
- 6
Fill a shallow wide bowl or pie pan with room-temperature water, about 1 inch deep.
- 7
Dip one rice paper sheet into the water for 3 seconds until it just softens — it should feel pliable but still slightly stiff — then lay it flat on a clean cutting board.
- 8
Arrange a small handful of cooked noodles in a thin horizontal line across the center of the wrapper, leaving 2 inches of space on each side.
- 9
Lay 4 to 5 pieces of shredded pork on top of the noodles, slightly off-center toward the near edge of the wrapper.
- 10
Place 3 to 4 small herb leaves (a mix of mint and cilantro) on top of the pork.
- 11
Fold the near edge of the wrapper tightly over the filling, tuck it snugly underneath, then fold both sides inward like an envelope to cover the left and right edges.
- 12
Roll the bundle away from you, pulling it taut as you go, until it forms a tight cylinder with the seam on the bottom — it should feel firm, not loose.
- 13
Place the roll seam-side down on a serving plate and repeat steps 7 through 12 with the remaining rice paper sheets and filling.
- 14
Serve the rolls immediately with the fish sauce mixture in a small bowl for dipping.
Tools you’ll need
- large pot
- slotted spoon
- two forks
- small bowl
- juicer or fork
- shallow wide bowl or pie pan
- cutting board
- small dipping bowl
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