How to make Vietnamese Spring Rolls (w. Peanut Hoisin Sauce)

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is plant-based and lower in calories, while chicken is often less expensive.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more accessible substitute.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free and creamy, while soy sauce adds umami.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey is leaner and healthier, while ground beef can be more affordable.

Heat a pan on low heat and add 1 tablespoon of vegetable oil and 2 teaspoons of minced garlic, mixing until it sizzles.

Add 4 tablespoons of hoisin sauce and 2 tablespoons of peanut butter, followed by 1 teaspoon of sugar and 1/3 cup of water. Mix and let it reduce until it thickens.

Prepare the vegetables: slice cucumber and carrot into finger-length pieces, and chop chives into thin stalks.

Boil shrimp and pork for about 2 minutes until cooked through, then slice shrimp in half and pork into thin pieces.

Cook rice vermicelli according to package instructions and set aside.

Soak rice paper in cold water, then lay it flat on a wooden chopping board.

Add lettuce, vermicelli, mung bean sprouts, carrot, cucumber, cilantro, basil, mint, pork, and shrimp onto the rice paper.

Roll the rice paper tightly, folding in the sides as you go, and add chives before finishing the roll.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens