Pork and Shrimp Spring Rolls

Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian, Vietnamese
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 161 kcal

You can make these rolls with what ever you want. Just add your favorite ingredients and make them your own! Visit our complete tutorial on how to roll these fresh spring rolls and check out our collection of different spring roll recipes too. 



for the pork and shrimp spring rolls:

  • 1/2 lb. medium shrimp , peeled and deveined
  • 1 tablespoon vegetable oil
  • 1/2 lb. boneless pork loin or pork shoulder
  • 8 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
  • 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 tablespoons peanut butter , almond butter, or cashew butter.
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil


For the hoisin peanut dip:

  1. In medium bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional water if needed). Use a fork to help blend well.

For the rolls:

  1. Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.

  2. 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.

  3. For the shrimp, heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides until shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half.
  4. Gather all your filling ingredients on plates: noodles, shrimp, pork, lettuce, cucumber, herbs and rice paper wrappers.
  5. 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.
  6. 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).
  7. Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs, cucumber, noodles and pork.
  8. 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.
  9. Serve with the hoisin peanut dip.

Recipe Notes

Click on this link for a helpful "How to Roll Spring Rolls" tutorial with photographs showing the step by step method.