Vietnamese · Lunch
Fresh Spring Rolls
Rice paper wraps filled with lean poached pork loin, rice vermicelli, and crisp lettuce, cucumber, carrot, and fresh mint and cilantro, rolled tight and served with a light hoisin-peanut dip. Cooking is lean poaching rather than frying, keeping fat down while staying true to Vietnamese flavors.
$4
25 minsPrep
10 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
357Calories
28.4gProtein
7.1gFat
43.2gCarbs
8.2gSugar
4.1gFiber
674mgSodium
76mgChol
1.7gSat Fat
720mgPotassium
82mgCalcium
2.5mgIron
0.7mcgVitamin B12
15mgVitamin C
Goes well with
Light lager or pilsner beer
local
Vietnamese iced tea (tra da)
international
low-calorie
gluten-free
low-cholesterol
low-calorie
Instructions
1
Prep
Trim pork loin of any silverskin and pat dry. Poach in gently bubbling water over medium heat for 10–12 minutes until center reaches 63°C (145°F), then cool 5 minutes and slice thin.
2
Boil
Drop rice vermicelli into boiling water over high heat and cook 3–4 minutes until translucent, then drain and rinse under cold water.
3
Whisk
Combine hoisin sauce, peanut butter, lime juice, water, and sriracha in a bowl until smooth.
4
Wrap
Dip one rice paper in warm water 10 seconds until pliable, then layer lettuce, vermicelli, pork, cucumber, carrot, mint, cilantro, and scallion in lower third, fold sides inward, and roll tightly from bottom upward into cylinder. Repeat with remaining wrappers and filling, then arrange rolls on plate with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g pork loin
- 66 rice paper wrappers (44cm)
- 2 oz28g, about 1/3 cup packed dry rice vermicelli noodles
- 66 lettuce leaves
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 1616 mint leaves
- 1212 cilantro leaves
- 22 scallion
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp peanut butter
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp water
- 1/2 tsp1/2 tsp sriracha
