Vietnamese Spring Rolls

By Houston Food Bank

August 28, 2026

 

Vietnamese Spring Rolls

Vietnamese Spring Rolls

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Yield: 8 spring rolls Prep time: 10 minutes Cook time: 1 hour & 20 minutes Total time: 1 ½ hours

Course Main Course, Side Dish, Snack
Cuisine Vietnamese

Ingredients

  

  • 250 grams Vermicelli noodles bamboo tree brand is preferred
  • 8 pieces rice paper bamboo tree brand is preferred
  • 1/2 lbs pork belly Protein option, or
  • 1 lbs shrimp Protein option, or
  • 1 block firm tofu Protein option
  • 1 romaine lettuce use the heart
  • 1 cucumber large
  • 8 to 12 mint leaves small
  • 8 to 12 cilantro sprigs
  • 1.5 tbsp peanut butter
  • 2 tbsp peanuts chopped
  • 5 tbsp hoisin sauce
  • 6.5 tbsp water
  • 3 cloves garlic
  • 1/2 shallot large
  • Avacado oil Or an oil of your choice
  • 1.5 tsp salt
  • 1 tsp garlic powder

Instructions

 

Spring rolls

  • Wash your lettuce and cucumber
  • Cut your lettuce and cucumber into medium slices
  • Fill up a medium pot with water and bring it to a boil
  • Cook the vermicelli noodles for 10-15 minutes, making sure to stir every few minutes
  • After the noodles are done cooking, strain and rinse with cold water, and place them in a bowl
  • Wash the shrimp and boil for 15 minutes in the medium size pan
  • Strain the shrimp and put them in ice water for 3 minutes, then remove from the water
  • Wash the pork and boil it for 15 minutes to clean it, pour out the water, and boil it again in garlic powder and salt for another 15 minutes. You’ll know it is ready when you poke it with a chopstick, and the juices run clear instead of red
  • Remove the pork from the pot and place it in a bowl
  • Fill up a bowl with cold water
  • Dip the rice paper in the water for 3-5 seconds
  • Place it on a plate and wait around 30 seconds for the rice paper to soften up. You don’t want it to be too hard or too soft; around 30 seconds is just right
  • Add lettuce and cucumber
  • Add vermicelli noodles
  • Add mint and cilantro
  • Lastly, add your protein of choice neatly, whether it be shrimp, pork, or tofu
  • Start rolling from the bottom
  • Fold the left side over, and then the right side over
  • Finish rolling until you get to the top, and you’re all done!
  • – If there are leftover ingredients, you can store them in the refrigerator up to 4 days, and you can store the rice paper in a ziploc bag in your pantry

Vegetarian option

  • Wrap a block of firm tofu in paper towels and press for 10-15 minutes to remove excess water
  • Cut into thin rectangles
  • Sprinkle with salt and garlic powder
  • Fill your pan with 1 tbsp of oil and pan fry for 3-4 minutes or until golden
  • Let the tofu cool before wrapping

Peanut sauce

  • Mince the garlic and shallot
  • Put the garlic and shallot into a pan along with the oil of your choice
  • Cook until the garlic and shallot turn golden
  • Add in hoisin sauce, peanut butter, and water
  • Stir until it is well incorporated
  • Let it simmer on low heat
  • Remove when you’re ready to serve and top with peanuts

Notes

You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.

Cooking-Oil-Go-English.pdf
Cooking-Oil-Go-Mandarin.pdf
Cooking-Oil-Go-Spanish.pdf
Cooking-Oil-Go-Vietnamese.pdf
 
Cucumber-Go-English.pdf
Cucumber-Go-Mandarin.pdf
Cucumber-Go-Spanish.pdf
Cucumber-Go-Vietnamese.pdf
Garlic-Go-English.pdf
Garlic-Go-Mandarin.pdf
Garlic-Go-Spanish.pdf
Garlic-Go-Vietnamese.pdf

Keyword protein, vegetable
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