Vietnamese Spring Rolls
Bright, fresh, and utterly addictive, these Vietnamese spring rolls combine shrimp, pork belly, fresh herbs, and rice vermicelli wrapped in rice paper with a silky peanut sauce.
Ingredients
Main Ingredients
- 1.5 lb shrimp, 16–20 count, peeled and deveined
- 2 lb pork belly, skin removed or left on
- 1 slice ginger (about 1-inch piece, smashed)
- 18 sheets rice paper
- 1 pack banh hoi (18 pieces), thin woven rice vermicelli sheets
- 1/2 pack vermicelli rice noodles adjust to appetite
- 1 head lettuce (butter or romaine work well)
- 1 cucumber julienned
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 bunch chives small bunches
For the Peanut Sauce
- 1/3 cup smooth peanut butter
- 3.5 tbsp hoisin sauce
- 1/2 tbsp fish sauce
- 1/4 tbsp rice vinegar
- 1/4 tbsp sesame oil
- 1/2–3/4 cup stock (from boiled pork & shrimp)
For Garnish
- 1 tbsp crushed peanuts
- Thai pepper slices or chili paste to taste
Instructions
Make Stock and Cook Proteins
- Place pork belly, shrimp, and the ginger slice in a large pot. Cover with water, bring to a simmer, and cook gently until pork is tender (1–1.5 hours depending on thickness) and shrimp are opaque (2–4 minutes at a gentle simmer if added later).
- To keep shrimp perfectly tender, remove them as soon as they turn opaque and finish cooking the pork.
- Reserve 2/3–3/4 cup of the strained cooking liquid for the peanut sauce.
- Slice the pork belly thinly against the grain once cool.
Prepare Noodles and Banh Hoi
- Cook vermicelli according to package directions (usually 3–5 minutes in boiling water). Drain and rinse under cold water.
- Separate banh hoi layers gently and set aside.
Prep Produce
- Wash and dry lettuce leaves.
- Julienne cucumber.
- Trim herbs and cut chives into 2–3 inch lengths.
Make the Peanut Sauce
- In a small saucepan or bowl, whisk together 1/3 cup smooth peanut butter, 3.5 tbsp hoisin sauce, 1/2 tbsp fish sauce, 1/4 tbsp rice vinegar, and 1/4 tbsp sesame oil.
- Gradually whisk in 1/2–3/4 cup warm reserved stock until you reach a smooth, dipping consistency.
- Adjust salt/sweetness: add more hoisin to sweeten or fish sauce to salt it.
- Warm slightly if preferred; top with crushed peanuts and a few slices of Thai pepper or a teaspoon of chili paste.
Soften Rice Paper
- Fill a shallow dish with warm water. Dip one rice paper sheet for 5–8 seconds until pliable but not over-soft.
Assemble Each Roll
- Lay softened rice paper on a damp cutting board.
- Place lettuce near the bottom third, add some vermicelli/banh hoi, a few cucumber sticks, herbs, 2–3 shrimp (halved lengthwise if large), and 2–3 thin slices of pork belly.
- Fold sides over the filling, then roll tightly from the bottom to seal.
- Repeat with remaining sheets.
Serve
- Arrange rolls seam-side down, serve with the peanut sauce and extra crushed peanuts and chili on the side.
Notes
Best enjoyed immediately. For storage, keep assembled rolls wrapped individually in plastic wrap in an airtight container in the fridge. Avoid microwaving assembled rolls to prevent sogginess.