Experience the fresh and vibrant flavors of Vietnam in every bite of these delicious spring rolls!

1

Start by cooking rice vermicelli according to package instructions, which usually takes about 5 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.

2

In a pot, bring water to a boil and add the shrimp and pork. Cook the shrimp for 2-3 minutes until they turn pink and the pork for about 10 minutes until fully cooked. Drain and let cool.

3

Once cooled, slice the pork into thin strips and the shrimp in half lengthwise.

4

Prepare your vegetables by washing the lettuce leaves, mint, and coriander under cold water and patting them dry.

5

Fill a shallow dish with warm water. Dip a piece of rice paper in the water for about 10-15 seconds, or until it is soft and pliable. Carefully lay it flat on a clean surface.

6

On the lower third of the rice paper, lay a few pieces of lettuce, a small handful of rice vermicelli, a few strips of pork, some shrimp halves, and a few mint and coriander leaves.

7

Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom up. Repeat with the remaining ingredients.

8

For the dipping sauce, mix 2 tablespoons of peanut butter with 2 tablespoons of soy sauce in a small bowl until smooth.

9

Serve the spring rolls immediately with the dipping sauce.

2

• Add sliced avocados for a creamy texture.
• Use shredded carrots for an added crunch and sweetness.
• Experiment with proteins like tofu or crab for different flavors.

• Make sure the rice paper is not too soggy, as it may tear when rolling.
• You can add more herbs like basil or even thinly sliced vegetables for extra crunch.
• Serve with a side of pickled vegetables for a refreshing contrast.

• fats: 10 grams
• protein: 15 grams
• calories: 300
• carbohydrates: 45 grams

These spring rolls are packed with protein from shrimp and pork, while offering a fresh array of vegetables, making them a nutritious choice for a light meal.

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