Fresh Spring Roll Wraps
I love Vietnamese fresh spring rolls so much. I always order them when we get pho. They’re the perfect appetizer because they’re so refreshing right before the hot soup, and they won’t fill you up. I wanted to take all of those distinctive and classic flavors from my favorite spring roll and turn it into a heartier lunch or light weeknight dinner. Most of us are trying to eat healthier in this new year after all and so why not start now? These Fresh Spring Roll Wraps are great because you don’t have to deal with folding and wrapping the rice papers, which to be honest have always been a bit difficult for me to work with. The best part is that these wraps are much more filling, without the need to eat 3 or 4 rolls. Which I can easily do, but I digress.
A big tip for ya: take some help from the grocery store with these as much as you can. I want them to be as quick and painless as possible. I got already shredded carrots (because I’m lazy) and already cooked shrimp. We’re cooking the pork already and so we don’t need to go crazy and over-extend ourselves. That’s what the weekends are for.
Fresh Spring Roll Wraps
Equipment
- Saucepan
- Pot
Ingredients
- 1 pound boneless pork loin or shoulder
- 1/2 teaspoon whole black peppercorns
- 2 whole star anise pods
- 4 whole cloves
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1 yellow onion sliced
- 2 garlic cloves
- 4 ounces rice vermicelli
- 6 spinach tortillas or wraps
- 1 pound large cooked shrimp sliced in half
- 1/2 English cucumber sliced into long thin strips
- 2 medium carrots shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai leaves
- 1/2 cup fresh cilantro leaves
- 2 cups shredded romaine lettuce
- 1 cup hoisin sauce
- 1/2 cup crunchy peanut butter
Instructions
- Place the pork in a medium saucepan and fill with enough water to cover the pork completely. Add in the peppercorns, star anise, cloves, cumin, fennel seeds, onion, and garlic. Bring to a simmer and cook over low heat until fork tender, about 45 mins to 1 hour. Remove from heat and let cool completely. Thinly slice and set aside until ready to use.
- Bring a medium pot of water to a boil and add in the noodles. Cook until al dente, about 3 to 5 minutes. Drain and rinse with cold water.
- When ready to assemble the wraps, warm up the tortillas slightly in a dry skillet to make them pliable. Working with one at a time, place a bit of noodles in the center. Top with a few slices of shrimp and pork. Top with cucumber, carrot, herbs and lettuce. Fold the sides slightly and then roll like you would a burrito. Set aside and continue assembling the rest. Chill or serve immediately with the peanut sauce (recipe follows) or sriracha for dipping.
- To make the peanut sauce, combine the hoisin and peanut butter in a small saucepan. Add a splash or two of water and cook over low heat until it melts and comes together. Enjoy!
