Vietnamese Pork and Shrimp Fresh Spring Rolls with Creamy Peanut Dipping Sauce
Enjoy these delightful Vietnamese-style fresh spring rolls filled with succulent grilled pork, perfectly cooked shrimp, and a colorful medley of fresh vegetables and herbs. Wrapped in delicate rice paper, each bite bursts with flavor and texture, while the accompanying creamy peanut dipping sauce elevates the dish with its rich, nutty taste. Perfect for a light lunch, appetizer, or party platter, these spring rolls are not only visually stunning but also incredibly refreshing and healthy.
N/A
Servings
200
Calories
27
Ingredients
Ingredients
pork tenderloin
1 lb (trimmed)
shallot
1 (finely chopped)
garlic cloves
2 (minced)
Vietnamese fish sauce
1.5 tablespoons (N/A)
sugar
1 tablespoon (N/A)
fresh ground black pepper
1/4 teaspoon (N/A)
peanut oil
as needed (optional for marinade)
fine rice vermicelli
1/2 lb (cooked and drained)
rice paper sheets (banh trang)
12 (10-inch)
boiled shrimp
1 lb (sliced in half lengthwise)
medium cucumber
1 (halved and sliced diagonally)
shredded romaine lettuce
1.5 cups (thinly shredded)
mint leaves
48 (fresh)
fresh cilantro stems
24 (fresh)
Thai basil
48 sprigs (fresh)
carrot
1 (cut into julienne)
peanut oil
1 tablespoon (for sauce)
garlic cloves
3 (minced for sauce)
chili paste
1 teaspoon (N/A)
tomato paste
1 tablespoon (N/A)
chicken stock or water
1/2 cup (for sauce)
sugar
1/2 teaspoon (for sauce)
peanut butter
2 tablespoons (for sauce)
hoisin sauce
1/4 cup (for sauce)
unsalted dry roasted peanuts
1/4 cup (finely chopped for garnish)
red chili pepper
1 (fresh, seeded and sliced (optional))
Sriracha sauce
to taste (for garnishing (optional))
Instructions
1
In a bowl, combine the pork tenderloin with shallot, minced garlic, fish sauce, sugar, black pepper, and, if desired, peanut or olive oil. Mix well to coat the pork evenly. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight for best flavor.
2
Preheat your grill to high heat. Grill the marinated pork tenderloin, turning occasionally, until it reaches an internal temperature of 145°F (about 10 to 12 minutes). Remove from the grill and let it cool to room temperature before slicing it into thin, 1/8-inch thick pieces.
3
Prepare the rice vermicelli according to the package instructions. Drain and rinse under cold water. Set aside to cool completely in a colander.
4
To assemble the spring rolls, take one rice paper sheet and dip it briefly into lukewarm water, then place it on a clean kitchen towel to soften for about 10 seconds.
5
In the center of the softened rice paper, lay down 4 halves of boiled shrimp, followed by a small amount of the cooled rice vermicelli, a couple of cucumber slices, a handful of shredded romaine lettuce, and a mix of fresh herbs including mint, cilantro, and Thai basil. Add a few julienne carrot sticks and top with 2 slices of the grilled pork.
6
Carefully fold the bottom edge of the wrapper over the filling, tucking it in. Fold in both sides of the wrapper, and then roll it up tightly to seal. Be gentle to avoid tearing the rice paper. Place the rolled spring roll on a plate lined with a damp towel. Repeat the process with the remaining ingredients until all rolls are assembled.
7
For the peanut dipping sauce, heat peanut oil in a small saucepan over medium heat. Once hot, add minced garlic, chili paste, and tomato paste. Sauté for about 30 seconds until fragrant and golden.
8
Stir in the chicken stock or water, sugar, peanut butter, and hoisin sauce. Whisk together until well combined. Bring to a boil, reduce the heat, and let it simmer for 3 minutes to thicken slightly. Remove from heat and allow to cool before serving.
9
Serve the spring rolls fresh with the peanut dipping sauce on the side. Garnish the sauce with chopped peanuts, sliced red chili, and a drizzle of Sriracha sauce if desired.
Nutrition Information
9g
Fat
17g
Carbs
13g
Protein
2g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Vietnamese Pork and Shrimp Fresh Spring Rolls with Creamy Peanut Dipping Sauce.
What proteins are used in these spring rolls?
The spring rolls are filled with grilled pork tenderloin and boiled shrimp.
How long should the pork be marinated?
The pork should be marinated for at least 1 hour, or preferably overnight for the best flavor.
What is the safe internal temperature for the grilled pork?
The pork tenderloin should reach an internal temperature of 145 degrees Fahrenheit.
How should the shrimp be prepared for assembly?
The boiled shrimp should be sliced in half lengthwise.
How do you soften the rice paper sheets?
Dip the rice paper briefly into lukewarm water and then place it on a clean kitchen towel to soften for about 10 seconds.
What size rice paper is recommended?
The recipe calls for 10-inch rice paper sheets, also known as banh trang.
What kind of noodles are included in the filling?
The recipe uses fine rice vermicelli that has been cooked, drained, and cooled.
What fresh herbs are added to the rolls?
The herbs used are fresh mint leaves, cilantro stems, and Thai basil sprigs.
Which vegetables provide a crunch to the spring rolls?
Cucumber slices, shredded romaine lettuce, and julienned carrot sticks provide texture and crunch.
How do you prevent the assembled rolls from drying out?
Place the finished rolls on a plate lined with a damp towel to keep them fresh.
What ingredients are needed for the pork marinade?
The marinade includes shallots, minced garlic, Vietnamese fish sauce, sugar, black pepper, and optional peanut or olive oil.
What are the primary ingredients in the peanut dipping sauce?
The sauce is made with garlic, chili paste, tomato paste, peanut butter, hoisin sauce, and chicken stock or water.
How do you cook the peanut dipping sauce?
Saute garlic and pastes in oil, then whisk in the remaining ingredients and simmer for 3 minutes until thickened.
What garnishes are suggested for the dipping sauce?
Garnish the sauce with finely chopped peanuts, sliced red chili, and a drizzle of Sriracha sauce.
How many calories are in one serving of these spring rolls?
There are approximately 200 calories per serving.
What is the protein content per serving?
Each serving contains 13 grams of protein.
How much fat is in this dish?
There are 9 grams of fat per serving.
How many carbohydrates are in each serving?
There are 17 grams of carbohydrates per serving.
What is the fiber content of the spring rolls?
Each serving provides 2 grams of fiber.
How much sugar is in a serving?
There are 3 grams of sugar per serving.
How many spring rolls does this recipe make?
The recipe uses 12 rice paper sheets, making approximately 12 spring rolls.
What type of lettuce is best for this recipe?
Thinly shredded romaine lettuce is recommended for the filling.
Is this recipe considered healthy?
Yes, it is described as a refreshing and healthy dish featuring fresh vegetables and lean proteins.
Can the dipping sauce be made with water?
Yes, you can use either chicken stock or water as the liquid base for the sauce.
How should the carrots be prepared?
The carrots should be cut into julienne sticks.
What is the first step in assembling the rolls?
The first step after softening the paper is laying down 4 halves of boiled shrimp in the center.
Is this dish suitable as an appetizer?
Yes, it is perfect for a light lunch, appetizer, or a party platter.
How should the grilled pork be sliced?
The pork should be sliced into thin, 1/8-inch thick pieces.
What provides the nutty flavor in the dipping sauce?
The combination of peanut butter and hoisin sauce creates a rich, nutty flavor profile.