Spring is almost here so to celebrate the new season I’m making Spring rolls! Growing
up my parents would have these spring roll parties where everyone would make their own!
Today I’m making the classic Vietnamese pork and shrimp spring rolls that I grew up
with. It’s layered with shrimp, pork slices, rice noodles, and a bouquet of fresh herbs.
But Before we start, follow me on Instagram at honeysucklecatering and on Snapchat at
HoneysuckleBee to see what I’m cooking up daily. Also, don’t forget to subscribe below!
Now, let’s get started by cooking the pork.
I’m using a pork loin here that is about 1 lb. I know this sounds strange but I’m
going to boil it on medium heat then cover it on low for about 40 minutes. I want the
pork to be bland because the flavors will come from the other ingredients. While the
pork is cooking I’ll start on my peanut dipping sauce.
In a food processor, I’ll add 1 clove of garlic, 1 knob of ginger that’s about an
inch long, 3 tbsps of soy sauce, ½ cup of peanut butter, 2 tbsps of honey, and 1 tbsp
of lime juice. I’ll blend it all together just until it combines then I’ll add about
2 tbsps of water. This part is totally up to you depending on how thick or thin you
like your dipping sauce. I love my sauce to be thin so it can easily coat each bite! I’ll
blend again then transfer to a bowl. Then I’ll add some chili garlic sauce and let
the flavors meld while I prep my herbs and fixings.
I’ve already laid out some lettuce and rice noodles that I cooked according to the package’s
directions, and some bean sprouts. Now let’s get into my herbs! Here I have some garlic
chives - they’re flat grass-like leaves with a mild onion / garlic-y flavor. Next,
some fresh mint leaves. Mint adds that tangy cool, bright flavor! And here is a Vietnamese
herb called Rau Ram, or Vietnamese coriander - it’s peppery and is used in a lot of Vietnamese
cuisine like salads, even soups! Here’s some Thai Basil, which has anise- and licorice-like
flavors and slightly spicy. You’ve seen this in pho or even Thai Basil Chicken. Cilantro
- which I love but many people are on the fence...And finally Shisho leaves which taste
like a combination of basil, cilantro, and mint all in one! All these herbs can be found
the asian market! And you don't’ necessarily have to use them all, I’m just all for that
aromatic bouquet in each bite! Now onto my protein.
Here I bought some pre-cooked shrimp from the store that’s already cleaned and de-veined.
I’ll just cut them in half and set aside. My pork has cooked through and slightly cooled,
so I’ll slice it into thin pieces.
Now let’s get rolling! I have a pie dish filled with warm water. I’m using this as
a vessel to moisten my rice paper. I’ll dip in a sheet of rice paper without letting
it soak. If it soaks too long you won’t be able to handle it. Now I’ll lay it out
on my cutting board and start layering the ingredients. In the bottom third I’ll add
my lettuce, herbs, rice noodles, and bean sprouts. Then I’ll roll it over once, fold
the sides in, and place my shrimp - pretty side on the bottom, and pork slices on top.
I’ll roll it again, and tuck in my garlic chive, then finish rolling the wrap! Ta - da.
I like to trim the garlic chive so it’s not too long. Then, i’ll cut it in thirds
and prop it up like this. Feel free to leave yours as long rolls if you’d like. And that’s
it! Just make sure to dunk generously in the Peanut Sauce
The freshness of the herbs really elevates these spring rolls - and the saltiness of
the shrimp pairs well with the mild pork. And the spicy peanut sauce coating brings
it all together! I know this takes a lot of prep work but it’s so worth it!! Healthy,
fresh, and just so satisfying. Try throwing your own spring roll making party! Your friends
will love it. Thanks for watching and I’ll see you guys next time. Byeeee!