Vietnamese spring rolls are one of those dishes that are so perfect for a light but satisfying meal on a hot summer day. I typically don’t like slaving in the kitchen on a hot day. So this recipe is a lifesaver because it’s such an easy and fast recipe that requires minimal time in the kitchen, not to mention also healthy. You can even ask your whole family to join in and help assemble these delicious rolls before devouring them by dipping them in a savory peanut dipping sauce.
Ingredients for spring rolls:
1 pound boneless pork shoulder or pork loin
1 inch piece of ginger
3 tbsp salt
8-10 oz of dried rick stick noodles
10-12 small lettuce leaves
1 carrot, julienned
Fresh thai basil
10-12 rice paper wraps
Ingredients for peanut dipping sauce:
1/4 cup hoisin
2 tbsp peanut butter
1 tsp rice vinegar
1 tsp sesame oil
2-3 tbsp water (depending on how thick you want your sauce)
Why you should eat more lettuce:
Nutrition: Rich in vitamin C, K, fiber, iron, and low in calories.
Benefits: Beneficial in curing constipation, treating insomnia, and a good tonic food.
To make the peanut dipping sauce, simply mix all the ingredients together. Start by adding 2 tbsp water and more if needed until you reach the consistency you desire.
Boil the pork with the ginger and salt for about 20 min or until cooked through. Let it cool down until you can handle the meat and then slice the pork into thin pieces.
Cook the rick sticks according to the package directions. Let the noodles drain and dry for about 20 min before you start rolling the spring rolls. You want the noodle surface to be dry otherwise it’s harder for the roll to stay together!
Fill a large bowl with hot water. The water should be hot, but not too hot that you can’t put your fingers in the water. Dip each dried spring roll rice wrapper in the water for about 10-20 seconds or until the wrapper is soft, pliable, and almost translucent. Note that the wrapper will be sticky as it dries so you try to work on a plastic or ceramic plate surface.
Lay a piece of lettuce, then some pork slices, carrots, thai basil, and finally the rice noodles on the wrapper. Make sure you don’t put too much filling on the rice wrapper otherwise it is more likely to rip when you roll it. Gently fold the bottom edge of wrapper over the filling. Then fold the left and right sides of the wrapper over and start rolling the bottom at the same time. You will be working in a tuck and roll motion, making sure the filling stays gathered in the middle. Keep rolling and tucking until you reach the top end. Make sure you keep the roll as tight as possible. This will help the spring roll stay together.
Serve with the peanut dipping sauce and enjoy!