Spring Rolls Recipe
Traditional Vietnamese spring rolls with xa xiu pork/shrimp combo or chicken with rice noodles and crisp lettuce in thin rice paper accompanied with our soya bean peanut dipping sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Ingredients
Method
Spring Roll Preparation
- 1
Prepare the Rice Noodles
Cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
- 2
- 3
Soften the Rice Paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes pliable. Place it on a clean surface.
- 4
Assemble the Spring Rolls
On the lower third of the rice paper, layer a small amount of rice noodles, a few pieces of shrimp, xa xiu pork, or chicken, a lettuce leaf, some mint, cilantro, carrots, and cucumber. Avoid overfilling.
- 5
Roll the Spring Rolls
Fold the sides of the rice paper over the filling, then roll from the bottom up tightly but gently. Repeat with remaining wrappers and fillings.
- 6
Serve with Dipping Sauce
Serve the spring rolls fresh with the soya bean peanut dipping sauce on the side.
