Crispy Pork and Peanut Spring Rolls

June 9, 2021
Crispy Pork and Peanut Spring Rolls


  • 1⁄2 pound ground pork
  • 1 cup chopped peanuts
  • 1 teaspoon sugar
  • 1 pinch salt
  • 4 ounces rice vermicelli
  • 1 cup carrots cut into matchsticks
  • 1 cup daikon cut into matchsticks
  • 1 cup rice wine vinegar
  • 2 cups water
  • 1 cup soy sauce
  • 1⁄2 cup brown sugar
  • 1 package of 8 1⁄2 -inch rice paper
  • wrappers
  • 6 leaves Boston bib lettuce
  • 1 handful fresh mint, chopped
  • 1 handful fresh Thai basil, chopped
  • 1 handful fresh cilantro, chopped


1. Sauté the pork until crispy. Add the sugar, salt and peanuts. Set aside.

2. Cook the rice vermicelli according to directions on the package. Once cooked, rinse in cold water to stop the cooking and drain thoroughly. Set aside.

3. Mix the rice wine vinegar, soy, water and brown sugar until the sugar is dissolved. Soak the daikon and carrots in the liquid mixture and set aside.

4. Make herb mixture by mixing, mint, Thai basil and cilantro.

To Assemble:

1. Fill a large shallow plate with warm water. Dip one sheet of rice paper into the warm water and let it soak until it starts to become bendable but still has a structure, 10 to 15 seconds. Then transfer to a flat surface.

2. At the bottom third of the rice paper, layer the leaf of lettuce, vermicelli noodles, daikon and carrot, peanut and pork mixture and top with the herb mixture.

3. Fold both sides of the rice paper then begin rolling and gently tucking as you roll. Set aside.

4. Repeat until all ingredients are used.