Fresh Vietnamese Spring Rolls (Summer Rolls)

Difficulty
easy

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(11 Ratings)

Preparation time
45 mins

Cooking time
10 mins

Serves
12

Spring rolls are a hit at parties.  Prepare the ingredients ahead of time and guests can make their own rolls to suit their tastes.  I like to place the shrimp on the wrapper before the other ingredients, so the shrimp’s color shows through.  For the peanut sauce, you can kick up the spice level by adding more siracha.

Fresh Vietnamese Spring Rolls (Summer Rolls), 4.9 out of 5 based on 11 ratings

Ingredients

For dipping sauce:
  • 1/2 tablespoon of vinegar
  • 1 cup of hoisin sauce
  • 1/3 cup of chicken broth
  • 1 tablespoon of peanut butter
  • 1 teaspoon of siracha sauce
  • 1 cup of peanuts
  • For meat and noodles:
    • 1 pound pork shoulders (optional)
    • 1 pound shrimp
    • 1 package of vermicelli rice noodles
    • 1 package of rice wraps
    • Red leaf lettuce (optional)
    • Cilantro (optional)
    • Mint (optional)
    • Cucumbers, sliced lengthwise (optional)
    • Chives, sliced (optional)

    Preparation

    For dipping sauce:

    1.  In a small pot over low heat, stir in vinegar, hoisin sauce, chicken broth, peanut butter, and siracha. Stir for 5 minutes or until peanut butter melts.

    2.  In a pan over low heat, toast peanuts until golden brown.  Lightly crush peanuts and sprinkle over dipping sauce.

    For meat and noodles:

    1.  In a large pot, boil pork shoulders and shrimp. As water boils, continuously skim off the foam. 

    2.  In a separate large pot, boil water, and add vermicelli noodles.  Continue boiling noodles until softened, then drain noodles under cold water.

    3.  Remove shrimp when cooked and slice each in half.  Remove veins.  Set aside.

    4.  Remove pork shoulders when fully cooked (approximately 45 minutes).  Slice pork shoulders into thin slices.

    For rolling:

    1.  Dip rice wrap into a bowl of hot water and remove instantly.  Set on a flat surface.

    2.  On top of rice wrap, add pork, shrimp, noodles, lettuce, cilantro, mint, cucumbers, and chives. Roll to close and serve with dipping sauce.

    2 Comments add one

    1. mcleroi says:

      I had no idea you could make spring rolls at home. I made a batch and it was actually better than at the restaurant. Amazing. Also, it actually took a lot less than 45 minutes prep time, probably because I already had the meat ready. Oh, and I had extra rolls left over so I started getting creative; I think you can put just about whatever you want in these.

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    2. fahm says:

      This is a favorite recipe. I’ve made it several times and it’s no fail. I occasionally substitute the pork shoulders with pork belly (using Matt’s recipe here: http://www.asiadish.com/recipes/1-pork-belly). And I love Cindy’s Indonesian peanut sauce so much, I put it on everything, including using it as a dip for these spring rolls. Her recipe is here: http://www.asiadish.com/recipes/divine-peanut-sauce-indonesian.

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