Vietnamese · Lunch
Fresh Spring Rolls (High-Protein)
Vietnamese rice-paper rolls filled with poached ground pork and shrimp, vermicelli, fresh herbs, and bean sprouts, served with peanut-hoisin dipping sauce. The double-protein filling delivers substantial nutrition while maintaining the fresh, herb-forward character and dip-and-bite format of the traditional version.
$7
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
504Calories
53.8gProtein
18.5gFat
35.2gCarbs
9.8gSugar
5.7gFiber
1020mgSodium
232mgChol
5.2gSat Fat
812mgPotassium
102mgCalcium
4.1mgIron
2.1mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Set out rice paper wrappers, warm water in a shallow bowl, and all fillings on a clean board for uninterrupted rolling.
2
Poach ground pork and shrimp in boiling water over high heat for 3-4 minutes until pork is no longer pink and shrimp turn opaque pink. Drain with a slotted spoon and cool 2 minutes; halve shrimp lengthwise.
3
Whisk hoisin sauce, peanut butter, water, lime juice, and sriracha together until smooth and glossy.
4
Dip one rice paper in warm water for 5-10 seconds until pliable, lay flat, then layer lettuce, vermicelli, pork, shrimp halves, mint, cilantro, chives, and bean sprouts across the lower third. Fold bottom edge over filling, tuck in sides, and roll tightly; repeat with remaining wrappers.
5
Plate
Slice rolls diagonally in half and serve cut-side up with peanut-hoisin sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g ground pork
- 4.2 oz120g shrimp, peeled and deveined
- 2 oz56g dry rice vermicelli noodles, cooked
- 88 rice paper wrappers (17-inch)
- 1/2 cup40g lettuce leaves
- small handful mint leaves
- small handful cilantro leaves
- small handful garlic chives or scallion, cut into 3-inch lengths
- 1/2 cup40g bean sprouts
- 4 tbsp28g peanuts, roasted
- 4 tbsp4 tbsp hoisin sauce
- 2 tbsp2 tbsp peanut butter
- 2 tbsp2 tbsp water
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp sriracha
