Pork Shrimp Spring Roll with Peanut Sauce
Delight your taste buds with these vibrant Pork Shrimp Spring Rolls with Peanut Sauce, a perfect blend of fresh, flavorful, and protein-packed ingredients. These easy-to-make rolls combine tender slices of soy-marinated pork loin, juicy shrimp, crisp julienned vegetables, fragrant herbs like mint and cilantro, and silky rice vermicelli, all wrapped in delicate rice paper. Dunk them into a creamy, homemade peanut dipping sauce, enriched with the nutty sweetness of hoisin and a drizzle of sesame oil, for a dipping experience you won’t forget. Ready in under 40 minutes, these spring rolls make a light yet satisfying appetizer or snack that’s perfect for serving at gatherings or enjoying as a midweek treat. With their fresh ingredients and irresistible peanut sauce, these rolls balance healthy eating with gourmet flair! Optimize your mealtime with this refreshing twist on Vietnamese cuisine.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 200 grams Pork loin, thinly sliced
- 12 pieces Shrimp, peeled, deveined, and cooked
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro
- 6 leaves Lettuce leaves, torn into small pieces
- 2 tablespoons Soy sauce
- 4 tablespoons Peanut butter (creamy)
- 2 tablespoons Hoison sauce
- 1 tablespoon Sesame oil
- 6 tablespoons Water
- 2 tablespoons Crushed peanuts (optional, for garnish)
Instructions
Prepare rice vermicelli noodles by boiling them according to package instructions (typically 3-5 minutes). Drain and rinse with cold water. Set aside.
Cook the thinly sliced pork loin in a skillet over medium heat with 1 tablespoon of soy sauce until fully cooked and slightly browned, about 5-7 minutes. Cool slightly.
Lay all the filling ingredients (cooked pork, shrimp, julienned carrots and cucumbers, mint leaves, cilantro, lettuce, and noodles) in separate bowls or plates for easy assembly.
Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5-7 seconds and lay it flat on a clean cutting board or work surface.
Near the center of the softened wrapper, place a small handful of rice noodles. On top, layer a piece of lettuce, a few julienned carrots and cucumbers, a cooked shrimp, a few slices of pork, and a sprig of mint and cilantro.
Fold the sides of the wrapper inward, then tightly roll it up from the bottom to the top to form a compact spring roll. Repeat this process with the remaining wrappers and fillings.
To make the peanut sauce, whisk together peanut butter, hoison sauce, sesame oil, soy sauce, and water in a small bowl until smooth and creamy. Add more water if needed for the desired consistency.
Serve the spring rolls immediately with the peanut dipping sauce on the side, garnished with crushed peanuts if desired.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
