Spring Rolls
Spring Rolls

Spring Rolls

Preparation 25 minutes
Cooking time 10 minutes
Servings 12


  • 1/2 package of rice vermicelli
  • 12 rice paper wrappers
  • 1 large Boston or romaine lettuce
  • 454 g (1 lb) bean sprouts, rinsed and drained
  • 454 g (1 lb) glazed pork, cut into fine strips
  • 32 basil leaves
  • 1 bunch of fresh coriander, coarsely chopped  
  • 5 green onions, thinly sliced
  • 20 shrimp (21/25 count), deveined, cooked and sliced lengthwise


  • 60 ml (1/4 cup) sugar
  • 60 ml (1/4 cup) lime juice
  • A few drops of sambal olek sauce
  • 60 ml (1/4 cup) fish sauce
  • 180 ml (3/4 cup) water
  • 1 carrot, julienned


  1. Cook the rice vermicelli in boiling salted water for 5 minutes.
  2. Drain and rinse in cold water. Drain again. 
  3. Fill a large bowl with lukewarm water.


  1. Quickly dip a wrapper into the water. Drain on a clean damp cloth.
  2. Cover with a leaf of lettuce and some vermicelli.
  3. Add a few bean sprouts.
  4. Fill with pork strips, basil leaves and coriander.
  5. Start rolling the wrapper up tightly.
  6. After the first roll, fold the sides inward, and roll the wrapper over itself.
  7. Before the last roll, garnish with shrimp slices and green onions.
  8. Press and seal.
  9. Repeat these steps to make 12 rolls.
  10. Serve on a bed of lettuce with sauce (see recipe below).


  1. In a bowl, mix all the ingredients together well.
  2. Set aside for a few minutes before serving.


All the ingredients for this recipe can be easily found in Asian grocery stores.

Availability in stores