How To Make Vietnamese Fresh Spring Rolls

Spring rolls are considered the national dish of Vietnam. Many believed that the Vietnamese spring rolls originated from China but to locals, their spring rolls are not influenced by the Chinese spring rolls. Vietnamese spring rolls are primarily made with pork, shrimps, vermicelli noodles, fresh herbs, and other ingredients wrapped in rice paper. They are served at room temperature or cold with a spicy peanut sauce. These fresh spring rolls are eaten as an appetizer or a snack. Vietnamese cuisine is also distinguished by the mounds of fresh herbs used in every dish. With this recipe, you can easily make authentic Vietnamese spring rolls at home. The key is to make sure that you have all the ingredients ready before you start assembling the spring rolls.


• 300 grams of pork belly
• 3 cups of water
• 1 tsp salt
• 15 whole shrimps
• 200 grams of rice vermicelli
• 1 cucumber
• 15 rice paper sheets
• 1 tsp salt
• lettuce leaves
• mint leaves
• fresh cilantro
• garlic chives
• warm water

Dipping Sauce:

• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 5 tbsp hoisin sauce
• 5 tbsp pork broth
• 1 tbsp peanut butter
• 1 tbsp sugar
• 1 tsp finely chopped chilies
• 1 tsp crushed peanuts


This recipe takes about 75 minutes to make. Serves 15 spring rolls.

Put water, salt and pork belly in a pot.
Simmer over medium-low heat for 25 to 35 minutes or until the pork belly is tender.
Reserve 5 tbsp of pork broth for the sauce.
Soak the pork belly in cold water.
Cut the pork into thin slices, then set aside.
Cook shrimps in a dry pan over medium heat for 2 minutes.
Peel and devein the shrimps.
Cut each shrimp in half, lengthwise, then set aside.
Cook rice vermicelli according to packet instructions.
Rinse well under cold running water to stop the cooking process.
Drain and set aside.
Cut the cucumber into 3″x1″ thin slices.
To assemble the spring rolls, start by dipping the rice paper in warm water to make it pliable.
Place rice paper on a flat surface.
Arrange a line of mixed greens in the center of the rice paper.
Spread rice vermicelli on top, then place 2 slices of cucumber.
Place 2 slices of pork beside the greens.
Place 2 slices of shrimps and chives beside the pork slices.
Take 1 end of the rice paper, then fold it over the mixed greens.
Fold the sides to the center to enclose the filling.
Roll the rice paper gently but tightly until you reach the other end.
Repeat the filling and rolling process until you have used up all the rice paper.
To make the dipping sauce, heat oil in a pan over medium heat.
Sauté garlic until golden brown.
Add hoisin sauce, pork broth, peanut butter, and sugar.
Stir well and Simmer for 1 to 2 minutes or until the sauce thickens.
Transfer sauce to a small bowl, then top off with chilies and crushed peanuts.
Serve the fresh spring rolls with the special dipping sauce.

Ideas And Tips:

• If you have a nut allergy, you can make a sweet and spicy vinegar-based dipping sauce.

• You can substitute pork belly with chicken breast fillet.

• If you want to make a vegetarian spring roll, you may substitute pork and shrimps with tofu and mushrooms.

• Never soak the rice paper in warm water. It will make the rice paper too soft and may tear while rolling.

How To Make Vietnamese Fresh Spring Rolls
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