Roast Pork Summer Rolls Recipe

Prepare noodles and vegetables

Cook vermicelli rice noodles according to package instructions (usually soak in hot water 3–5 minutes until tender). Drain, rinse under cold water, drain well and lightly toss with a drizzle (about 1 tsp) of neutral oil to prevent sticking. Julienne the cucumber and carrot, rinse and drain bean sprouts, pick basil, mint and cilantro leaves, and separate lettuce into individual leaves.

Slice roast pork

If roast pork is not already thinly sliced, chill briefly to firm it, then slice across the grain into very thin strips about 2–3 mm thick. Aim for pieces that will lay flat in the roll.

Set up rolling station

Fill a large, shallow bowl or dish with warm water (not boiling) large enough to submerge a rice paper. Lay a clean damp kitchen towel or parchment on your work surface. Arrange fillings in small bowls for easy assembly: noodles, pork, herbs, lettuce, cucumber, carrot, sprouts.

Soak and fill wrappers

Working one at a time, fully submerge one rice paper in the warm water for 8–10 seconds until pliable but still slightly firm (it will continue to soften). Lay the softened wrapper flat on the damp towel. Near the bottom third of the wrapper place: 1 lettuce leaf (tear if large), a small handful (about 15 g) of noodles, 3–4 strips roast pork, a few cucumber and carrot juliennes, a small pinch (4–5 leaves) of each herb, and about 1 tbsp bean sprouts. Leave 2–3 cm clear around edges to enable sealing.

Roll tightly

Fold the bottom edge up over the filling, then fold the sides in toward the center. Continue rolling firmly but gently to the top to form a neat cylinder. The rice paper will seal as you finish. Transfer seam-side down to a plate and cover lightly with a damp towel to keep moist. Repeat with remaining wrappers and fillings to make 8 rolls. Adjust fillings so each roll is evenly filled.

Slice (optional) and serve

If desired, use a sharp knife to slice each roll in half on the diagonal. Serve immediately with the peanut dipping sauce, extra lime wedges and optional soy/tamari.

Make the sauce

In a small bowl combine peanut butter, hoisin, soy sauce, rice vinegar, sesame oil, lime juice, minced garlic and chili garlic sauce if using. Whisk while gradually adding warm water until the sauce reaches a smooth, spoonable but pourable consistency (about 60 ml; you may need slightly more or less). Taste and adjust: add more lime for acidity, more soy for salt, or a little sugar if you prefer sweeter. The finished yield should be enough for 8 rolls.

Finish and garnish

Transfer the sauce to a serving bowl and sprinkle crushed roasted peanuts over the top. Keep sauce covered at room temperature until ready to serve.

Arrange rolls on a platter with lime wedges and the peanut sauce. Provide extra soy/tamari at the side if guests want a saltier dip. Consume within 1–2 hours for best texture — rice paper can become sticky if stored too long.