Vietnamese Pork and Shrimp Spring Rolls

by on May 8, 2013

Vietnamese Pork and Shrimp Spring Rolls by White On Rice Couple

Hi everyone,  hope you’re doing well and your weather is warming up to the peak of Spring. We’re back, cooking in our home kitchen again and it feels nice to be making food that isn’t for a shoot. We’ve had a fulfilling four weeks of back to back shoots and working with some of the coolest and creative people in advertising, but it’s always nice to be able to wind down and cook to eat, rather than for the camera. And best of all, we don’t always have a sink full of dirty dishes! That’s part of our days on shoots, tending to towering piles of dirty dishes.

Now with a few days of rest before we’re back to shooting Fall campaigns, the first thing that we missed eating at home were fresh Vietnamese spring rolls. We just can’t get enough of these fresh spring rolls. We live on spring rolls.

As we were gathering ingredients for our simple lunch, we realized that we never had a chance to share with you Charles Phan’s fantastic cookbook, Vietnamese Home Cooking. Have you looked at his gorgeous book yet? It’s an incredible work of art. The book really transports you back to Vietnam, where Charles grew up and shares his food stories from street food to his humble home cooking. We also had a blast filming and producing the cookbook trailer for his cookbook. When we flipped the pages, one of the first recipes that crossed our fingers was Charles’ pork and shrimp spring rolls.

Vietnamese Pork and Shrimp Spring Rolls by White On Rice Couple

The timing couldn’t have been more perfect and inspired because we haven’t made our pork and shrimp spring rolls in a while. This is one of those perfect lunches and dinners that is so easy to make, that can feed a hungry family and is both healthy and satisfying. As the weather warms up, we tend to stray away from heavy lunches because our bodies start calling out to take a nap.

Some cooks find it intimidating to work with spring roll wrappers, but once you understand how to work with them, it’s really easier than you think. The key is making sure you don’t over soak your wrappers and having all your ingredients all prepped and ready to go. Mis en place organization is important and once you have all your vegetables and fillings out and ready, rolling and eating the spring rolls is so much for fun. We wrote a tutorial on how we roll our spring rolls. Hopefully it’ll be of help to you when you venture into this dish.

Enjoy,

diane and todd

 Our previous spring rolling tutorial can be found here .

For these pork and shrimp spring rolls, start your roll first….

Vietnamese Pork and Shrimp Spring Rolls by White On Rice Couple

then lay the sliced shrimp, cut side up

Vietnamese Pork and Shrimp Spring Rolls by White On Rice Couple

finished roll! For open ended rolls, just fold the wrapper in half & let the lettuce peek out the ends

Vietnamese Pork and Shrimp Spring Rolls by White On Rice Couple

Pork and Shrimp Spring Rolls

Yield: Serves 3-4

Total Time: 45 min

In his cookbook Vietnamese Home Cooking, Charles Phan has a great story behind these spring rolls and how his Mother has a very unique twist by adding a smear of homemade mayonnaise to moisten the wrapper. We suggest you get the book to understand how she does all this, as well as how he makes his full version of the rolls with his peanut dip. The recipe we're sharing today is our own recipe that we serve with our hoisin peanut dip.

Ingredients:

For the pork and shrimp spring rolls:

  • 1/2 pound medium shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • about 1/2 pound (8 oz) boneless pork loin or shoulder
  • 1 (8-10 oz) package dried rice vermicelli noodles or "rice sticks", cooked to package instructions.
  • 1 small head of lettuce
  • 1 medium cucumber, cut into thin strips
  • fresh herbs: mint, asian basil. Vietnamese coriander, Vietnamese perilla or cilantro
  • about 12 (8-inch) rice paper wrappers or rice paper spring roll wrappers

For Hoisin Peanut dip:

  • 1/4 cup hoisin ( If hoisin dip is too thick, add water to thin out the dip)
  • 2 heaping tablespoons peanut butter, almond butter or cashew butter.
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil

Directions:

  1. For the hoisin peanut dip: In medium bowl, combine all dip ingredients together. Use a fork to help blend well.
  2. Cook the dried rice vermicelli noodles to package instructions.
  3. For the rolls, start by preparing the pork. Bring medium pot of water to boil and add pork. Boil the pork on medium heat for about 15-25 minutes or until the pork is cooked. Remove from water, allow to cool and slice into thin strips.
  4. For the shrimp, heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides till shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half.
  5. Gather all your filling ingredients on plates: noodles, shrimp, pork, lettuce, cucumber, herbs and rice paper wrappers.
  6. Please check out our photo tutorial on how to roll spring rolls and the photographs in the blog post to see how to roll with the sliced shrimp showing on the outside.
  7. Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
  8. Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs, cucumber, noodles and pork.
  9. Roll spring roll till you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.
  10. Serve with the hoisin peanut dip.

Click on the link above for a helpful tutorial with photographs showing the step by step method. how to roll spring rolls

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 21 comments… read them below or add one }

1 Kiran @ KiranTarun.com May 8, 2013 at 8:59 pm

I’m praying that you guys have a spring roll workshop at FBF next week?! A girl can dream, right? Lol, can’t wait to hug it out with you all :)

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2 Amanda May 8, 2013 at 9:08 pm

You make rolling the spring rolls look so easy! Mine are always a disaster. Looks delicious.

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3 Averie @ Averie Cooks May 8, 2013 at 10:43 pm

Welcome home & welcome back! Glad to hear you’ve been working with some amazing people on great projects. That’s so fulfilling, I’m sure!

And your rolls…total perfection!

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4 Rumana May 9, 2013 at 7:39 am

Wow!! So eye catching and yummy…

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5 katie May 9, 2013 at 7:46 am

Oh I love summer rolls! I haven’t made summer rolls in forever and this recipe sound awesome!

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6 Abbe@This is How I Cook May 9, 2013 at 7:54 am

A standard favorite of ours. So healthy and so good. They mean summer is here, right? (Not as I look out my window and see pouring rain and chilly temps!)

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7 Belinda @themoonblushbaker May 9, 2013 at 9:02 am

Yay your back! I adore your website and recipes. I love this take on fresh spring rolls with pork! Nevr have too much of that porky goodness. It is like a banh mi only lighter!

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8 Bao May 9, 2013 at 9:20 am

One of my favorite dishes! So simple and good! Glad to hear you guys are doing good!

Can’t wait to see your Ice Cream treats!

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9 Gerry @ foodness gracious May 9, 2013 at 9:44 am

I have to make these, whenever my wife and I eat Thai or Vietnamese (which is a lot) she always orders spring rolls! Glad to hear you’re getting a break :)

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10 Kevin @ Closet Cooking May 9, 2013 at 10:52 am

Those spring rolls look amazing! Love all of the fresh herbs in them!

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11 Gwen @SimplyHealthyFamily May 9, 2013 at 12:05 pm

I’ve made these once but they sure didn’t look as pretty as yours ;)
I love spring rolls though, especially in the hot summer months here in Phoenix.

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12 Dani G. May 9, 2013 at 5:15 pm

I love these – Mike not so much. But when the greens start sprouting in the garden, it’s yet another way to use them, and I especially love the dipping sauces. I hope you have a whole chapter of spring rolls in your cookbook!

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13 Joanne @ Fifteen Spatulas May 9, 2013 at 5:51 pm

I am having a ladies lunch tomorrow and I am serving spring rolls! It was actually one of your old spring roll posts that inspired me to try making my own, and since that day, I have been making them all the time. So thank you for introducing me to them! Looking forwarding to being inspired by you guys at FBF again next week!!!

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14 blanche May 9, 2013 at 6:16 pm

Rolls look delicious.. Do you have the recipe for the clear dipping sauce?

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15 Marta @ What should I eat for breakfast today May 13, 2013 at 5:42 pm

You know how to roll :) everything looks so delicious.

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16 El Cajón de las Especias May 14, 2013 at 3:10 am

Magnificent rolls! They are perfect for this time!

The presentation is wonderful! And stuffed noodles! We never would have happened.

Our most sincere congratulations.

Greetings ‘spicy’

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17 Not Only Sugar May 14, 2013 at 3:34 am

There rolls is very particular..

Not Only Sugar

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18 Michelle May 14, 2013 at 11:07 am

These look delicious. I also bookmarked the page on how to roll the spring rolls, hopefully mine come out looking at least half as good as yours. I will check out the book also.

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19 Kimberly June 2, 2013 at 9:06 am

I saw you at the BlogHer conference last year. You really inspire me to do more with my photoagraphy. Every thing has a simple elegance to it. And the spring rolls. Yum! Thanks.

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20 KayT June 29, 2013 at 3:27 pm

I love Spring Rolls!! And I make them often. I don’t put lettuce in mine though….I add lots of Cilantro, Basil, and more mint. Absolutely love the things. We can make an entire meal of them.

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21 Clover August 25, 2013 at 3:03 am

I’m Vietnamese! I eat those things everytimes but I’m still admire the way you make it :”>, it’s soooo perfect!!!!

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