Authentic Vietnamese Spring Roll

Try this authentic Vietnamese spring roll recipe and spend only 2 minutes per a roll to make a wonderful dish.

Full instruction: Authentic Vietnamese spring roll

Vietnamese Spring Roll

• 5 big shrimps
• 10 thin slices of pork belly (around 120g 4.2 oz)
• 120g (1/2 cup or 4.2 oz) dry vermicelli or 250g (3.5 cups) cooked vermicelli
• 10 rice paper sheets
• 150g lettuces and herbs

Dipping sauce: Hoisin and Peanut Sauce

• 100g (1/2 cup) hoisin sauce
• 15g (1 tbsp) peanut butter
• 120g (1/2 cup) water
• 1/2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp oil
• 1 sliced shallots, 1 chilli, 1 tbsp of slightly crush peanuts.

Full instruction: Authentic Vietnamese spring roll

Wash vegetables. Clean shrimp, boil shrimp and pork belly as well as vermicelli. Slice meat and shrimp.

Full instruction: Authentic Vietnamese spring roll

• Wet the rice paper
• Lay the ingredients on rice paper 
• Fold 3 sides of the paper over the filling, left, right and bottom. Then, gently roll it up, starting from the bottom, to form a tight cylinder. 

Full instruction: Authentic Vietnamese spring roll

• Heat a pan on the stove and add cooking oil. Add slices shallots and sauté until fragrant.
• One the onion turns yellow, add to the pan: hoisin sauce, peanut butter, water and bring it to a boil.
• Season with sugar and fish sauce. Then, turn off the heat.

Full instruction: Authentic Vietnamese spring roll