Craving a fresh, flavorful, and incredibly satisfying meal? Look no further! These Vietnamese pork spring rolls are a delightful dance of textures and tastes – crunchy, savory, sweet, and slightly tangy all in one delicious bite. Perfect for a quick weeknight dinner, a vibrant lunch, or an impressive appetizer, this recipe is surprisingly easy to make, even for beginner cooks. Get ready to embark on a culinary journey to Vietnam from the comfort of your own kitchen!
Ingredients:
This recipe makes approximately 12 spring rolls.
For the Pork Filling:
- 1 lb ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce (optional, adds depth of flavor)
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 2 green onions, thinly sliced (for garnish)
For the Spring Rolls:
- 1 package (about 12) rice paper wrappers
- 1 cup vermicelli rice noodles, cooked according to package directions
- 1 cup fresh lettuce leaves, torn into bite-sized pieces
- 1 cup shredded carrots
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- Peanut dipping sauce (recipe below)
Instructions:
Making the Pork Filling:
- Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the onion, garlic, and ginger to the skillet and cook until softened, about 3-5 minutes.
- Stir in the fish sauce, soy sauce, brown sugar, oyster sauce (if using), black pepper, and red pepper flakes (if using). Bring to a simmer and cook for another 5 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in the sliced green onions. Let cool completely.
Assembling the Spring Rolls:
- Prepare a shallow dish with warm water. This will help soften the rice paper wrappers.
- Lay one rice paper wrapper on a clean, flat surface. Dip the wrapper briefly into the warm water, just until it softens. Don't soak it; you want it pliable, not soggy.
- Place a small portion of the cooled pork filling in the center of the wrapper. Add a small amount of vermicelli noodles, lettuce, carrots, cilantro, and mint.
- Fold the sides of the wrapper inward, then tightly roll from the bottom up, like a burrito.
- Repeat with the remaining wrappers and filling.
Making the Peanut Dipping Sauce:
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- 1 tablespoon water (add more for desired consistency)
Combine all ingredients in a small bowl and whisk until smooth. Adjust sweetness and consistency as needed.
Tips for Perfect Spring Rolls:
- Don't over-soak the rice paper: A quick dip is all it needs to soften.
- Work quickly: Once the wrapper is wet, it will start to stick, so assemble each roll efficiently.
- Use fresh herbs: Fresh herbs are key to the bright, vibrant flavor of these spring rolls.
- Get creative with fillings: Feel free to add other vegetables like bell peppers, cucumber, or bean sprouts.
Nutritional Information (per spring roll, approximate):
Calories: Approximately 150-200 (depending on filling) Protein: 8-10g Fat: 6-8g Carbohydrates: 20-25g
This easy recipe offers a delicious and healthy meal option. Enjoy the wonderful combination of flavors and textures! These spring rolls are a delightful way to experience the tastes of Vietnam, perfect for a quick weeknight dinner or a special occasion. Serve them with your favorite dipping sauce and enjoy!