Soft Pork Spring Rolls (3pcs) Recipe

Prepare rice vermicelli

Place rice vermicelli in a bowl, cover with boiling water and let soak 3–4 minutes until soft. Drain, rinse under cold water, drain well and set aside. Trim noodles to shorter lengths if very long.

Cook pork filling

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add minced shallot and garlic and sauté 30–45 seconds until fragrant. Add ground pork, breaking it up with a spatula. Cook 4–6 minutes until no longer pink. Stir in fish sauce, soy sauce, sugar and black pepper. Cook 1–2 minutes more to allow flavors to combine. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare vegetables and herbs

While pork is cooling, julienne carrot and cucumber, thinly slice red cabbage, separate lettuce leaves and pick mint and cilantro leaves from stems. Have rice paper wrappers on a flat clean surface and a shallow dish of warm water for softening.

Soften rice paper and assemble

Fill the shallow dish with warm (not boiling) water. Submerge one rice paper wrapper for about 8–12 seconds until it becomes soft but still slightly firm — it will continue to soften on the work surface. Place the softened wrapper on a clean damp towel or cutting board. In the lower third of the wrapper place: 1 lettuce leaf (trim if needed), about 1 tbs cooked pork, a small pinch (about 1 tbs) of rice vermicelli, 1 tbs carrot, 1 tbs cucumber, 1 tbs red cabbage, and 2 mint leaves plus 2 cilantro leaves. Fold the bottom edge over the filling, fold both sides in snugly, then roll tightly away from you until sealed. Repeat to make a total of 3 spring rolls. Keep finished rolls covered with a lightly damp towel to prevent drying.

Optional: warm slightly

If you prefer the pork warm inside, briefly steam the assembled rolls for 1–2 minutes or place them seam-side down in a hot nonstick skillet for 30–45 seconds per side until warmed (do not brown). Serve immediately.

In a small bowl combine 3 tbs peanut butter, 1 tsp hoisin, 1 tsp soy sauce, 1 tsp rice vinegar and 1 tsp honey or brown sugar. Add 2 tbs warm water and whisk until smooth and pourable. Adjust consistency with an extra teaspoon of water if too thick. Stir in 1/4 tsp sriracha if you want heat. Garnish with crushed roasted peanuts.

Slice each roll in half on the diagonal if desired, place on a serving plate, spoon dipping sauce into a small bowl, garnish with lime wedges and extra herbs. Serve immediately so rice paper remains tender.