How to Make Authentic Vietnamese Spring Rolls with Shrimp and Pork | Vietnamese Recipes

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is a plant-based protein, while cooked chicken is often less expensive than shrimp.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey is lower in fat, and ground beef is typically more affordable.

Prepare the ingredients for four servings: 1 kg of pork and 500 g of shrimp.

Peel the shrimp, remove the heads, and slice each shrimp in half lengthwise.

Rinse the shrimp with hot water and let them drain.

Slice the pork into thin, slightly longer pieces.

Wash all vegetables and cut the cucumber, carrot, and pineapple into long thin strips.

Make the peanut dipping sauce: sauté minced garlic in a bit of cooking oil until fragrant.

Add 150 g of peanut butter sauce to the sautéed garlic, keeping the heat low.

Add 70 mL of water, 15 mL of soy sauce, and 50 g of blended pineapple to the peanut butter sauce and stir.

Bring the sauce to a gentle boil, then turn off the heat and pour it into a bowl.

Add finely chopped chili to the sauce for extra heat.

Lay a rice paper wrapper flat on a plate.

Add lettuce, fresh herbs, and a garlic chive, keeping one end aligned inside the roll and letting the other end stick out.

Add cucumber, carrot, pineapple, a small portion of rice vermicelli noodles, and a slice of boiled pork.

Place 2 to 3 shrimp pieces on the upper part of the wrapper with the outer side facing down.

Start rolling the wrapper tightly, ensuring the shrimp are visible from the outside.

Cooking Techniques

Spice Level:

Allergens