The best Vietnamese spring rolls!!

Ingredients

• 8 sheets Rice Paper (8‑inch round sheets, store‑bought)
• 100 g Thin Rice Vermicelli (Cooked according to package directions, then rinsed with cold water)
• 200 g Pork Shoulder (Thinly sliced, marinated in soy, fish sauce, garlic, lemongrass, sugar and pepper)
• 4 leaves Butter Lettuce (Torn into bite‑size pieces)
• 10 leaves Fresh Mint Leaves (Whole, washed)
• 10 leaves Fresh Cilantro Leaves (Whole, washed)
• 5 leaves Thai Basil Leaves (Whole, washed)
• 0.5 Cucumber (Julienned, seedless if possible)
• 1 Carrot (Julienned)
• 50 g Bean Sprouts (Rinsed and drained)
• 2 tbsp Crispy Fried Shallots (Store‑bought or homemade)
• 3 tbsp Fish Sauce (For the dipping sauce)
• 2 tbsp Lime Juice (Freshly squeezed)
• 1 tbsp Granulated Sugar
• 2 tbsp Water
• 1 clove Garlic (Minced)
• 1 Thai Bird’s Eye Chili (Finely minced, optional for heat)
• 2 tbsp Soy Sauce (For pork marinade)
• 1 tbsp Brown Sugar (For pork marinade)
• 1 stalk Lemongrass (Finely minced, white part only)
• ¼ tsp Ground Black Pepper

Instructions

1. Marinate the Pork

   In a mixing bowl combine soy sauce, fish sauce, brown sugar, minced garlic, minced lemongrass, and ground black pepper. Add the thinly sliced pork shoulder, toss to coat, and let it marinate for at least 30 minutes at room temperature.

   Time: PT30M

2. Grill the Pork

   Preheat a grill pan or outdoor grill to medium‑high heat (about 400°F / 200°C). Grill the pork slices 3–4 minutes per side until nicely charred and cooked through. Transfer to a plate and let rest for a couple of minutes before slicing into bite‑size strips.

   Time: PT8M

   Temperature: 400°F

3. Cook the Vermicelli

   Bring a pot of water to a boil, add the thin rice vermicelli and cook according to package instructions (usually 3–4 minutes). Drain in a colander and rinse under cold water to stop cooking.

   Time: PT5M

   Temperature: Boiling

4. Prepare Fresh Fillings

   Julienne the cucumber and carrot, rinse the bean sprouts, and tear the lettuce leaves. Separate the mint, cilantro, and Thai basil leaves. Arrange all fillings in separate bowls for easy assembly.

   Time: PT5M

5. Make the Nuoc Cham Dipping Sauce

   In a small bowl combine fish sauce, lime juice, sugar, water, minced garlic, and minced chili. Stir until the sugar dissolves completely.

   Time: PT2M

6. Soak Rice Paper

   Fill a shallow dish with warm (not boiling) water. Dip one rice paper sheet for 5–10 seconds until it becomes pliable but not too soft. Lay it flat on a clean surface.

   Time: PT2M

7. Assemble the Spring Rolls

   On the softened rice paper, place a lettuce leaf, a few herb leaves, a small handful of vermicelli, cucumber, carrot, bean sprouts, and 2–3 strips of grilled pork. Sprinkle ½ tsp of crispy fried shallots. Fold the sides inward, then roll tightly from the bottom up, sealing the edge with a little moisture from the rice paper.

   Time: PT10M

8. Serve

   Place the finished rolls on a serving plate and serve immediately with the nuoc cham dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g