Vietnamese spring rolls * adapted from

(4.00/5 - 1 vote)



For the Pork slices

1 lb Pork chops, loin, butt or shoulder, sliced thin. I used pork loin it provided a nice balance of fat to meat.

*I might try other meats if The Husband lets me

2 Garlic Cloves, minced

2 Shallots, minced

1 Tbs Fish sauce * we could use due to The Baby's allergies. I'm in search of a vegetarian version.

1 Tsp of Sugar

2 Tsp of Black Pepper or to Taste

1/2 Cup of Vegetable or Peanut Oil *again The Baby has allergies so we went with Vegetable Oil

Needed for assembly

Hoisin Peanut Sauce *Again with our allergic munchkin we got stuck with just Hoisin Sauce

Rice paper

Roman Lettuce

Cucumber, julianne style

Fresh herbs: Mint, cilantro, basil, or any thing you like *we used Cilantro

Bean Sprouts * we didn't have any

Here is the directions on making the Hoisin Peanut Sauce


1 Cup or 8 oz of hoisen sauce

1/4 Cup of Smooth Peanut Butter

1 Tbs of Rice Vinegar

2 Cloves of Garlic, crushed

1 Minced of Thai chili


Just blend well

* Again pretty easy



Mix all the ingredients for the pork slices. Let it sit for 20 minutes. Grill the pieces for about 2-3 minutes depending on your preference.

To assemble

Soak the rice paper in warm water for 3-5 secs until it is flexable but do not over soak or it will break. Place on work surface, for me it was a plate. Place the lettuce first on the wrapping toward the end by you, then place the meat, then the rest of the vegetables. Roll the spring roll. View this video to see how Roll a spring roll. And than consume.

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