Vietnamese · Lunch
Fresh Spring Rolls (Dairy-Free)
Vietnamese fresh spring rolls wrap poached pork loin, rice vermicelli, lettuce, cucumber, carrot, and fresh herbs in softened rice paper. Served chilled with a dairy-free peanut-hoisin dipping sauce, these handheld rolls balance light vegetables against savory pork and sweet-salty sauce.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
399Calories
38.8gProtein
11.3gFat
38.9gCarbs
8.7gSugar
4.4gFiber
410mgSodium
86mgChol
2.8gSat Fat
560mgPotassium
63mgCalcium
2.5mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-calorie
protein-rich
dairy-free
Instructions
1
Prep
Trim the pork loin of silverskin on a cutting board. Rinse vegetables and herbs. Set all ingredients out for quick assembly.
2
Poach the pork loin in simmering water over medium heat for 8 to 10 minutes until firm and no pink remains inside when sliced.
3
Rest the pork on a plate for 5 minutes, then slice thinly against the grain. Meanwhile, cook rice vermicelli in the same water for 3 to 4 minutes until translucent, then drain and rinse cold.
4
Whisk together hoisin sauce, peanut butter, lime juice, water, minced garlic, and sriracha in a small bowl until smooth and glossy.
5
Dip one rice paper wrapper in warm water for 10 seconds until pliable, lay flat on a damp surface, layer lettuce, vermicelli, pork, carrot, cucumber, mint, and cilantro across the lower third, fold sides in, and roll tightly. Repeat with remaining two wrappers.
6
Plate
Slice each roll in half diagonally, arrange on a plate, scatter chopped peanuts over the dipping sauce, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork loin
- 66 rice paper wrappers (8.5-inch/22cm)
- 2 oz28g, about 1/3 cup dry rice vermicelli noodles
- 44 small lettuce leaves
- 1212 mint leaves
- 1212 cilantro sprigs
- 44 tablespoons carrot
- 44 tablespoons cucumber
- 22 tablespoon peanuts
- 22 tablespoon hoisin sauce
- 11 tablespoon peanut butter
- 22 teaspoon lime juice
- 22 teaspoon water
- 1 clove1 clove garlic
- 1/21/2 teaspoon sriracha
- 22 teaspoon vegetable oil
