A Petite Mama

Fresh spring rolls are light and healthy. It is made with vegetables, shrimp, pork meat, and vermicelli noodles wrapped in rice paper. 

Growing up I would help my mom make them. I wasn’t very good at rolling at that time so they were all different shapes and sizes. Now that I’m older, my rolling got better. 

Spring rolls are easy to make. First, prepare the ingredients then roll. You can put in vegetables or throw some meat in there if you like. I like to add red roast pork and Vietnamese ham. I’ve added bacon in Spring rolls before too and it tastes good. 

I like to dip my spring rolls in a spicy peanut sauce. It just adds that extra spice and flavor to it.

Ingredients:

• 1 pack of rice paper

• 6 oz Vermicelli noodles

• 1 Cucumber, thinly sliced

• 1 Shredded carrot

• 2 Romaine lettuce

• 1 lb Red Roast Pork

• 12 oz Shrimp, cooked and sliced in half

Optional:

• Vietnamese ham

• Bacon

• Pork belly

• Cilantro

• Avocado

Instructions:

Cook your red roast pork then thinly slice them. Set it aside.

In a medium pot cook your vermicelli noodles until soft. Drain and set aside. 

Prepare the vegetables and workspace. You will need a bowl of cold water to dip the rice paper in.

Dip the rice paper in cold water for 2 seconds then put it on a flat surface. Don’t worry if it’s still hard. It will soften.

Place the lettuce, noodles, vegetables, pork, and shrimp inside. 

It’s better to wait until the wrapper is soft before rolling. 

Roll once, fold the sides, then continue rolling. Repeat until ingredients are done.

Spring rolls tend to stick to each other so it’s not a good idea to stack them together once you’re done rolling. Some people like to wrap them in plastic wrap individually. Here I put plastic wrap on a tray and space them out. Once full, I put another plastic wrap on top and lay them out again.

Spring rolls taste better fresh. If you do have some extra, wrap it individually and put it in the fridge for the next day. Microwave it for 30 seconds and it should be good to eat. I’ve noticed that if I don’t wrap it, the wrappers and noodles will get hard. 

Print Recipe

Fresh Spring Rolls

Prep Time40 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 25 minutes mins

Servings: 4

Ingredients

• 1 pack of rice paper
• 6 oz Vermicelli noodles
• 1 Cucumber thinly sliced
• 1 Shredded carrot
• 2 Romaine lettuce
• 1 lb Red roast pork
• 12 oz Shrimp cooked and sliced in half

Instructions

• Cook your red roast pork then thinly slice them. Set it aside.
• In a medium pot cook your vermicelli noodles until soft. Drain and set aside.
• Prepare the vegetables and workspace. You will need a bowl of cold water to dip the rice paper in.
• Dip the rice paper in cold water for 2 seconds then put it on a flat surface. Don't worry if it's still hard. It will soften.
• Place the lettuce, noodles, vegetables, pork, and shrimp inside.
• It's better to wait until the wrapper is soft before rolling.
• Roll once, fold the sides, then continue rolling.
• Repeat until ingredients are done.

Notes

Optional ingredients: Vietnamese ham, bacon, pork belly, cilantro, avocado