How to Make Vietnamese Fresh Spring Rolls |Step by Step Recipe

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a nut alternative, and sunflower seed butter is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly pasta.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, and vinegar is often less expensive.

Marinate pork shoulder with garlic salt, sugar, and soy sauce for 15-20 minutes.

Rub minced garlic on the pork and add black pepper, salt, sugar, and soy sauce; mix well.

Steam the marinated pork in boiling water for 40 minutes or until fully cooked.

Preheat oven to 250°F and roast peanuts for 15-20 minutes until golden brown.

Boil water and cook rice vermicelli until soft; drain and rinse under cold water.

Wash shrimp, devein, and cook in boiling water for 2-3 minutes until pink; then blanch in cold water and peel.

Slice shrimp in half and set aside with sliced pork.

Cut cucumber into thick long strips, removing seeds if desired.

Tear or cut lettuce into pieces; set aside.

Mix hoisin sauce with peanut butter and hot water; set aside.

Coarsely pound cooled peanuts in a Ziploc bag.

In a small pot, heat oil and stir-fry minced garlic until golden brown; add hoisin mixture and sugar, simmer for 5 minutes, then add lime juice.

Soak rice paper in warm water and place on a plate.

Add lettuce, herbs, noodles, cucumber, pork, and shrimp (pink side down) on the rice paper.

Roll the rice paper tightly, folding in the sides as you go; add chives if desired.

Repeat the rolling process with remaining ingredients.

Serve spring rolls topped with roasted peanuts and hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens