Vietnamese Spring Rolls with Nuoc Cham Dipping Sauce
Master these intricate Vietnamese spring rolls, a perfect balance of fresh vegetables, herbs, and protein wrapped in rice paper. These rolls make an excellent make-ahead meal and are paired with a traditional nuoc cham dipping sauce, offering a burst of umami and brightness. An ideal dish for spring meal prep that impresses with both flavor and presentation.
Ingredients
- 16 rice paper wrappers
- 500 grams shrimp, peeled and deveined
- 200 grams pork tenderloin, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
- 2 teaspoons lime juice
- 1/2 teaspoon freshly ground black pepper
- 1 cucumber, julienned
- 1 cup carrot, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 head butter lettuce, leaves separated
- 1 cup bean sprouts
- 1/2 cup roasted peanuts, crushed
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 red chili, thinly sliced
- 1/4 cup water
Method
- In a bowl, combine shrimp, pork slices, fish sauce, coconut aminos, lime juice, and black pepper. Marinate for 15 minutes.
- Heat a skillet over medium heat, cook the pork and shrimp until just cooked through. Remove from heat and let cool.
- Prepare a station with the softened rice paper wrappers, cooked proteins, cucumber, carrot, herbs, lettuce, and bean sprouts.
- Dip one rice paper wrapper in warm water for 5 seconds, then place on a damp kitchen towel.
- Layer one shrimp, a slice of pork, cucumber, carrot, mint, cilantro, lettuce, bean sprouts, and peanuts onto the bottom third of the wrapper.
- Fold in the sides of the wrapper, then roll tightly from the bottom. Repeat with remaining ingredients.
- To make the dipping sauce, combine fish sauce, rice vinegar, garlic, chili, and water in a small bowl. Stir until sugar is dissolved.
- Serve the spring rolls with nuoc cham dipping sauce on the side.