Vietnamese Pork Roll Fresh Spring Rolls

Method

1. 1
   • vietnamese pork roll 200 g
   • fresh rice noodles 50 g
   • carrot 1
   • cucumber 1
   • fresh mint 20 g
   • fresh cilantro 20 g
   • bean sprouts 30 g
   • water 1 tbsp

   Set up your station — Set up your rolling station: fill a wide shallow bowl with warm water, and arrange the vietnamese pork roll, cooked rice vermicelli, carrot, cucumber, mint, cilantro and bean sprouts within easy reach.

2. 2
   • rice paper 8
   • water 1 tbsp

   Soften the rice paper — Dip one rice paper wrapper in the warm water for about 10-15 seconds until just pliable, then lay it flat on a clean damp surface.

   ⏱15 sec
3. 3
   • vietnamese pork roll 200 g
   • carrot 1
   • cucumber 1
   • fresh mint 20 g
   • fresh cilantro 20 g
   • bean sprouts 30 g

   Layer the filling — Layer a few slices of vietnamese pork roll, a small handful of vermicelli, carrot, cucumber, bean sprouts, mint and cilantro across the lower third of the wrapper.

4. 4
   • vietnamese pork roll 200 g

   Roll the spring rolls — Fold the sides in over the filling, then roll tightly from the bottom up like a burrito to seal. Repeat with the remaining wrappers and filling.

5. 5
   • hoisin sauce 2 tbsp
   • peanut butter 1 tbsp
   • water 1 tbsp
   • garlic 1
   • fresh chilli 1 tsp

   Make the dipping sauce — Whisk together the hoisin sauce, peanut butter, water, garlic and fresh chilli until smooth to make a dipping sauce.

6. 6
   • vietnamese pork roll 200 g
   • hoisin sauce 2 tbsp
   • peanut butter 1 tbsp

   Slice and serve — Slice the rolls in half on the diagonal and serve immediately with the peanut-hoisin dipping sauce.