Ingredients with Measurements:
- 8 rice paper wrappers
- 1/2 pound cooked and sliced pork
- 1/2 pound cooked and peeled shrimp
- 1 cup vermicelli noodles, cooked
- 1 cup shredded lettuce
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped peanuts
- 1/4 cup chopped scallions
- 1/4 cup chopped carrots
- 1/4 cup chopped cucumber
Nuoc Mam Sauce:
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
Special equipment needed:
- Large bowl of warm water
- Cutting board
- Sharp knife
- Serving platter
Step-by-step instructions:
1. In a large bowl, combine the cooked pork, cooked shrimp, vermicelli noodles, lettuce, bean sprouts, mint leaves, cilantro leaves, chopped peanuts, scallions, carrots, and cucumber.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens.
3. Place the softened rice paper wrapper on a cutting board. Add a small amount of the pork and shrimp mixture to the center of the wrapper.
4. Fold the bottom of the wrapper up over the filling, then fold in the sides. Roll the wrapper tightly to seal the filling inside.
5. Repeat with the remaining rice paper wrappers and filling.
6. To make the nuoc mam sauce, whisk together the fish sauce, rice vinegar, sugar, minced garlic, and red pepper flakes in a small bowl.
7. Serve the spring rolls with the nuoc mam sauce on the side for dipping.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Not applicable
Serving size:
- 4 servings
Nutritional information:
- Calories: 315
- Fat: 7g
- Carbohydrates: 41g
- Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Vermicelli noodles can be substituted with rice noodles or glass noodles.
- Lettuce can be substituted with spinach or kale.
- Bean sprouts can be substituted with shredded cabbage or jicama.
- Mint leaves can be substituted with basil leaves.
- Cilantro leaves can be substituted with parsley leaves.
- Chopped peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced avocado to the filling for a creamy texture.
- Use different dipping sauces such as peanut sauce or sweet chili sauce.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure the rice paper wrappers are fully softened before filling them.
- Do not overfill the spring rolls or they will be difficult to roll.
- Serve the spring rolls immediately after making them for the best texture.
Storage instructions:
- Spring rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Spring rolls are best served cold and do not need to be reheated.
Presentation ideas:
- Arrange the spring rolls on a platter with the nuoc mam sauce in a small bowl in the center.
Garnishes:
- Garnish the platter with fresh herbs such as cilantro or mint leaves.
Pairings:
- Serve the spring rolls as an appetizer before a main course of Vietnamese pho or stir-fried noodles.
Suggested side dishes:
- Serve the spring rolls with a side of steamed rice or a side salad.
Troubleshooting advice:
- If the rice paper wrappers are too dry, they will crack and tear. Make sure they are fully softened before filling them.
Food safety advice:
- Make sure all ingredients are fully cooked before using them in the filling.
- Store the spring rolls in the refrigerator and discard any leftovers after 2 days.
Food history:
- Spring rolls are a popular dish in Vietnamese cuisine and are often served as an appetizer or snack.
Flavor profiles:
- The spring rolls are fresh and light with a combination of savory pork and shrimp, crunchy vegetables, and aromatic herbs. The nuoc mam sauce adds a salty and slightly sweet flavor with a hint of garlic and spice.
Serving suggestions:
- Serve the spring rolls on a platter with the nuoc mam sauce in a small bowl in the center for dipping.
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Region: Vietnamese