Fresh Vietnamese Spring Rolls

Name: Fresh Vietnamese Spring Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 12 sheets rice paper wrappers; 1/2 pound shrimp; 1/2 pound pork belly; 4 ounces rice vermicelli noodles; 1 head lettuce leaves; 1/2 cup mint leaves; 1/2 cup cilantro; 1 cucumber; 1/4 cup peanuts; 1/4 cup hoisin sauce; 1 tablespoon lime juice; 1 clove garlic

Light and refreshing Vietnamese spring rolls filled with tender shrimp, pork, fresh herbs, and vermicelli, perfect with peanut dipping sauce.

Vietnamese⏱ 30 min⚠ Contains 4 allergen(s)

✨ High in protein

Ingredients

Rice paper wrappers12 sheets
Shrimp1/2 pound
Pork belly1/2 pound
Rice vermicelli noodles4 ounces
Lettuce leaves1 head
Mint leaves1/2 cup
Cilantro1/2 cup
Cucumber1
Peanuts1/4 cup
Hoisin sauce1/4 cup
Lime juice1 tablespoon
Garlic1 clove

Nutrition (per serving, makes 4)

Calories818 kcal

Protein24.5 g

Carbs99.9 g

Fat35.6 g

Fiber2.8 g

Sugar7 g

Sodium455 mg

Vitamin C8 mg

Iron1.8 mg

Calcium40 mg

Potassium343 mg

Estimated values.

Steps

1Cook and slice shrimp and pork; cook vermicelli noodles, then rinse with cold water.
2Prepare all other fillings: slice cucumber into thin sticks, wash and dry lettuce, mint, and cilantro.
3To make the peanut dipping sauce, blend or whisk together peanuts, hoisin sauce, lime juice, minced garlic, and a little water until smooth.
4Fill a shallow dish with warm water; briefly dip one rice paper wrapper until soft and pliable.
5Lay the softened wrapper on a clean surface, then arrange lettuce, herbs, vermicelli, shrimp, and pork near one edge.
6Fold in the sides of the wrapper, then tightly roll it from the filled edge to create a neat spring roll.
7Repeat the process with the remaining ingredients and serve immediately with the prepared peanut dipping sauce.