Fresh Vietnamese Spring Roll

For a refreshing and healthy appetizer, fresh Vietnamese spring roll is a good choice. It’s made of fresh vegetables, shrimp, boiled pork and rice noodles wrapped in rice paper and drizzled with yummy hoisin-peanut sauce! I based this recipe from Helen’s recipe in youtube (link here).

Ingredients:

Rice paper
300 g pork belly
salt
15 shrimps
garlic
rice vermicelli (sotanghon)
1 small cucumber
lettuce
wansoy (cilantro)
mint leaves
spring onion
1 mango (optional)
Warm water

Peanut sauce:
oil
1 tablespoon garlic, minced
5 tablespoon hoisin sauce
5 tablespoon pork broth
2-3 tablespoon peanut butter
½ tablespoon sugar (the peanut butter I used was already sweet; adjust accordingly)
bird’s eye chilli (optional)
ground peanuts (optional)

Procedure:

Prepare the ingredients first: boil then simmer the pork belly with a little salt. Slice the pork belly thinly when it has cooled. Don’t throw the broth away.

sliced pork belly

sliced pork belly

Sauté the shrimp in garlic and a little oil. After it has cooled, remove the skin and head and back butterfly cut the shrimp.

sauteed shrimp

sauteed shrimp with garlic

butterfly cut

Cut the shrimps in half at its back after peeling the skin.

Cook the rice vermicelli according to package instructions and drain in a colander.

sotanghon

Rice vermicelli

Wash the lettuce, wansoy, spring onion (cut into 2 in – 3 in strips) and mint leaves.

Slice the cucumber and mango.

lettuce

other ingredients

other ingredients

 

 

rice paper

Rice paper

Prepare a basin or pan with warm water. This is where you will dip the rice paper.

Dip the rice paper quickly and evenly in the warm water on both sides.

rice paper water

 

 

 

 

 

 

 

 

 

 

Place the rice paper on a plate (I used plastic at first but I think glass or wood is less sticky and will work better).

first layer

 

 

 

 

 

 

 

 

 

 

 

Place the vegetables, herbs and mango near the middle. Add some rice vermicelli and pork. Place the shrimp with its back side directly on the rice paper above the assembled vegetables and meat.

assembly 2

 

 

 

 

 

 

 

 

 

Fold the bottom of the rice paper over the assembled ingredients first. Fold the left and right sides of the paper over the ingredients afterwards. Continuing rolling. When rolling the spring roll, you have to move fast because the rice paper sticks to the plate.

Prepare the sauce: sauté the garlic.

saute garlic Add the hoisin sauce and 5 tablespoons of the broth where the pork was boiled earlier. Add the peanut butter and sugar.

peanut butter Simmer and mix well until it thickens. Top with sliced bird’s eye chillies and ground peanuts.

Done!

spring roll

In summary:

Ingredients:

Rice paper
300 g pork belly
salt
15 shrimps
garlic
rice vermicelli (sotanghon)
1 small cucumber
lettuce
wansoy (cilantro)
mint leaves
spring onion
1 mango (optional)
Warm water

Peanut sauce:
oil
1 tablespoon garlic, minced
5 tablespoon hoisin sauce
5 tablespoon pork broth
2-3 tablespoon peanut butter
½ tablespoon sugar (the peanut butter I used was already sweet; adjust accordingly)
bird’s eye chilli (optional)
ground peanuts (optional)

Procedure:

  1. Prepare the ingredients first: boil then simmer the pork belly with a little salt. Slice the pork belly thinly when it has cooled. Don’t throw the broth away.
  2. Sauté the shrimp in garlic and a little oil. After it has cooled, remove the skin and head and back butterfly cut the shrimp.
  3. Cook the rice vermicelli according to package instructions and drain in a colander.
  4. Wash the lettuce, wansoy, spring onion (cut into 2 in – 3 in strips) and mint leaves.
  5. Slice the cucumber and mango.
  6. Prepare a basin or pan with warm water.
  7. Dip the rice paper quickly and evenly in the warm water on both sides.
  8. Place the rice paper on a plate.
  9. Place the vegetables, herbs and mango near the middle.
  10. Add some rice vermicelli and pork.
  11. Place the shrimp with its back side directly on the rice paper above the assembled vegetables and meat.
  12. Fold the bottom of the rice paper over the assembled ingredients first.
  13. Fold the left and right sides of the paper over the ingredients afterwards. Continuing rolling.
  14. Prepare the sauce: sauté the garlic.
  15. Add the hoisin sauce and 5 tablespoons of the broth where the pork was boiled earlier.
  16. Add the peanut butter and sugar.
  17. Simmer and mix well until it thickens.
  18. Top with sliced bird’s eye chillies and ground peanuts.
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