Recipe for Spring Rolls (fresh)


A non-fried fat-free version. You can make these rolls ahead of time, early in the day. Wrap them with plastic and keep them in the refrigerator for 2 or 3 hours.


4 ounces of dried round thin rice noodles
12 dried medium rice papers
1/2 pound of lean pork
24 medium shrimps, peeled and deveined
1 English or fresh pickle cucumber

1 bunch of fresh mint
1/2 bunch of coriander leaves
12 leaves or any leaf lettuce
1 long red hot pepper
Fish sauce and/or Peanut Sauce


Boil the water in a large sauce pan with a pinch of salt. Put the noodles in the pot, bring to a boil again for 1 minute. Drain and rinse with cold water. Set the noodles aside.

In another medium size pot boil 4 cups of water. When it boils, put the pork in the sauce pan. Lower the heat and cook the pork until clear juice comes out when pricked by a fork. Drain and set aside. Boil the shrimp for 5 minutes; then drain them and set aside.
When they are cool, slice the meat into slim lengths of 3 inches and split the shrimp in half lengthwise.

To prepare the herbs: wash them and rinse them dry. You can use a salad drainer to remove all of the water. Set them aside.

Wet 4 rice papers at a time then wait for a few minutes before using them. When the rice papers are pliable you should start to roll them with the ingredients:

Put a piece of lettuce on the rice paper. On it put 3 thin slices of cooked pork, a thin slice of cucumber, mint leaves, a few sprigs of coriander and one tablespoon of cooked vermicelli along the length of lettuce. Then try to roll the package in the shape of a sausage. After one turn, line 3 pieces of shrimp, cut side up, along the roll and finish rolling. Put the seam down and cover the roll with a damp paper towel or with plastic paper to keep the roll soft. Finish all of the remaining rice papers in the same way.

Serve with fish sauce dip or with peanut dipping sauce

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