Vietnamese · Lunch
Fresh Spring Rolls (Gluten-Free)
Fresh Vietnamese-style spring rolls wrap rice paper around poached pork loin, rice vermicelli, lettuce, cucumber, carrot and herbs, then serve with a gluten-free dipping sauce made from fish sauce, lime and tamari. Light, herbaceous and cool, with no wheat anywhere in the roll.
$5
25 minsPrep
10 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
410Calories
38.8gProtein
6.8gFat
48.2gCarbs
9.2gSugar
3.4gFiber
1512mgSodium
84mgChol
1.9gSat Fat
809mgPotassium
80mgCalcium
3.1mgIron
1mcgVitamin B12
18mgVitamin C
gluten-free
low-calorie
egg-free
protein-rich
gluten-free
Instructions
1
Prep
Slice pork loin into thin strips. Julienne carrot and cucumber. Pick mint and cilantro leaves and mince the garlic clove and chili.
2
Poach
Bring a small pot of water to a simmer over medium heat and poach pork strips for 4 to 5 minutes until opaque and firm, then drain.
3
Boil
Cook rice vermicelli in fresh boiling water over high heat for 3 minutes until soft and slightly chewy, then drain and rinse under cold water.
4
Whisk
Mix tamari, fish sauce, lime juice, brown sugar, water, minced garlic and chili in a small bowl until sugar dissolves.
5
Build
Dip rice paper wrapper in warm water for 10 seconds until pliable, lay flat, layer pork, vermicelli, lettuce, mint, cilantro, carrot and cucumber across lower third.
6
Plate
Fold wrapper sides in and roll tightly into firm cylinder. Repeat with remaining two wrappers, slice rolls in half diagonally, arrange on plate with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g pork loin
- 66 rice paper wrappers (44cm)
- 2 oz28g, about 1/3 cup packed dry rice vermicelli noodles
- 44 small lettuce leaves
- 1212 mint leaves
- 1212 cilantro sprigs
- 11 carrot (about 25g)
- 11 cucumber (about 40g)
- 4 tbsp4 tbsp tamari (gluten-free soy sauce alternative)
- 2 tsp2 tsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp water
- 11 small garlic clove
- 11 fresh chili
