Vietnamese spring rolls have also become a hit at home. Easy and quick to make, and perfect for those who want to eat healthy even when time is short.
Recipe for vietnamese spring rolls
Vietnamese spring rolls have also become a hit here at home, and it’s not difficult to understand why. In their simplicity, they consist of thin pieces of dried rice paper wrapped around meat, vegetables, and optionally noodles, and served with sauces like soy or sweet chili sauce. Easy and quick to make, they are perfect for those who want to eat healthily even when time is tight.
Servings: Persons
Vietnamese spring rolls
Vietnamese spring rolls have also become a hit at home. Easy and quick to make, and perfect for those who want to eat healthy even when time is short.
Ingredients
- 1 package Rice Paper available in most supermarkets
- 1 pcs. Pork Tenderloin
- 6 gram Fresh ginger finely grated
- 80 gram Hoisin Sauce
- 1 bunch Herbs e.g., coriander, mint, and Thai basil
- 400 gram Mixed vegetables e.g., carrot, spring onion, sugar snap peas, and cucumber
- 100 gram noodles Rice noodles
- 1 pcs. Romaine Lettuce
- Soya
- Sweet chili sauce
- Oil for frying
Instructions
- Trim the tenderloin and cut it into thin strips.
- Place the meat in a bowl or a freezer bag. Mix hoisin sauce and grated ginger together and let the meat marinate in this mixture for at least 60 minutes.
- Heat a frying pan and cook the meat until just cooked through. Tenderloin should never be overcooked as it will become tough and dry.
- Cook the rice noodles according to the package instructions.
- Clean/peel the vegetables and cut them into thin sticks. Keep the lettuce leaves whole.
- Rinse the herbs and chop them coarsely.
- Soften the rice paper according to the package instructions.
- Place a piece of rice paper on a plate or a cutting board. Place meat, rice noodles, vegetables, and herbs in the center of the paper and roll the spring roll tightly.
- Serve the Vietnamese spring rolls with soy and sweet chili sauce.