Vietnamese Steamed Pork Rolls
Tender rice paper wrappers filled with ground pork, herbs, and vermicelli noodles, then steamed until silky and served with a tangy dipping sauce. A light yet satisfying Vietnamese classic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- ½ lb ground pork
- 2 oz dried rice vermicelli noodles
- 10 sheets rice paper wrappers (8-inch rounds)
- 3 tbsp fish sauce
- 2 tbsp lime juice
- ½ cup fresh mint and cilantro leaves, chopped
Instructions
- 1
Pour boiling water over the vermicelli noodles in a small bowl and let them soften for 4 minutes until they bend easily without snapping.
- 2
Drain the noodles in a colander and rinse under cold water until cooled, about 30 seconds, then set aside.
- 3
Heat a 10-inch skillet over medium-high heat until a droplet of water sizzles and evaporates immediately, about 1 minute, then add the ground pork.
- 4
Break the pork into small pea-sized pieces with a wooden spoon, stirring constantly, until no pink remains and the surface looks uniformly gray-brown, about 5 minutes.
- 5
Remove the skillet from heat and stir in the cooked noodles and chopped herbs until evenly mixed.
- 6
Fill a shallow dish with room-temperature water, then submerge one rice paper wrapper in the water for 3 seconds, rotating it halfway through so it softens evenly without becoming too fragile.
- 7
Lay the softened wrapper flat on a cutting board and spoon 2 tablespoons of the pork mixture in a line 2 inches from the edge closest to you.
- 8
Fold the bottom edge of the wrapper tightly over the filling, then fold in the left and right edges, and roll forward away from you until the roll is snug and sealed.
- 9
Place the finished roll seam-side down on a plate and repeat steps 6–8 with the remaining wrappers and filling until all are rolled.
- 10
Arrange the rolls in a single layer in a bamboo or metal steamer basket lined with parchment paper, leaving at least 1 inch of space between each roll.
- 11
Fill a pot with 2 inches of water and set the steamer basket on top, ensuring the water does not touch the rolls, then cover with the steamer lid.
- 12
Bring the water to a boil over medium-high heat until you see steam escaping from under the lid, about 2 minutes, then steam the rolls for 8 minutes without lifting the lid.
- 13
Whisk together the fish sauce and lime juice in a small bowl until combined, then pour into a small dipping cup.
- 14
Carefully remove the rolls from the steamer basket and transfer to a serving plate, then serve immediately with the fish sauce dipping sauce on the side.
Tools you’ll need
- small bowl
- colander
- 10-inch skillet
- wooden spoon
- shallow dish for soaking
- cutting board
- bamboo or metal steamer basket
- parchment paper
- pot (at least 8-inch diameter)
- steamer lid
- small dipping cup
- whisk
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