When I think of spring rolls, I usually think of fried rolls stuffed with tons of greasy meat and overcooked vegetables, which just sounds gross. Vietnamese spring rolls are a totally different story. These spring rolls are made with rice paper wrappers, they are not fried and are filled with fresh vegetables, herbs, meat and seafood.

My first experience with Vietnamese food did not happen until I came to college and got to try many different types of cuisine. I had never tried Vietnamese food before because I wasn’t a big fan of Asian food, but I saw how popular it was with students on campus and decided it was time to give it a try.

During my first trip to a Vietnamese restaurant called Asian Blossom, I was pleasantly surprised to learn their menu included many gluten-free options including pho and Vietnamese spring rolls. There are many combinations for spring rolls, but one of the best spring roll combinations is pork and shrimp.

Pork and shrimp spring rolls are the perfect combination because the taste is phenomenal; the meat is tender, the spring roll texture is smooth and the taste is savory.

My first time having pho and spring rolls was so enjoyable that I wanted to learn how to make these spring rolls at home so I can have them whenever I felt like having a healthy snack or meal.

Whether you are hungry for a snack or need to make an appetizer for a party, Vietnamese spring rolls are an easy-to-make, healthy snack and will be a hit with all your friends.

This recipe was adapted from www.foodnetwork.com.

Vietnamese Pork and Shrimp Spring Rolls

Servings: 4-6

1 pound pork tenderloin

1 shallot, finely chopped

2 cloves garlic, minced

1 ½ tablespoons Vietnamese fish sauce

1 tablespoon sugar

¼ teaspoon freshly ground pepper

½ pound rice vermicelli

12 10-inch rice paper wrappers

1 pound boiled shrimp, sliced in half lengthwise

1 medium cucumber

1 ½ cups thinly shredded romaine lettuce

48 mint leaves

24 cilantro sprigs

48 Thai basil leaves

one julienned carrot

In a small bowl, coat the pork tenderloin with the shallot, garlic, fish sauce, sugar, black pepper and oil. Cover the bowl with plastic wrap and let the pork marinate for at least one hour or overnight in the refrigerator.

For the recipe, I used a George Foreman grill. Grill the pork tenderloin for about five minutes, turn the meat once and cook for additional three to five minutes until cooked through. Place tenderloin onto a plate and set aside to let it cool.

Once cooled, dice the pork tenderloin into small pieces and set aside in the refrigerator until ready to assemble spring rolls.

Make the rice vermicelli according to the package directions. Run the rice under cold water until cool and set it aside to drain.

Dip one spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel.

Place four shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked rice vermicelli. Then top with one to two slices of cucumber, two tablespoons of romaine lettuce, four mint leaves, two sprigs of cilantro and four basil leaves. Add two carrot julienne strips along the top of the ingredients and top with pork.

Now here comes the careful folding work: carefully pull the lower edge of the wrapper up and over the filling. Fold the two sides inward over the filling and press to seal.

Once both sides are folded inward over the filling, roll the spring roll upwards so the filling is tightly contained and roll up to seal. Be very careful when doing this step so you won’t tear the wrapper and have to start over. Nobody enjoys torn spring rolls.

Repeat this step until you have assembled all the spring rolls. Set spring rolls aside on a plate and cover with a damp paper towel or kitchen towel. Serve immediately at room temperature or slightly chilled with a peanut dipping sauce

Peanut Sauce

1 tablespoon peanut oil

3 garlic cloves, minced

1 teaspoon chili paste

1 tablespoon tomato paste

½ cup chicken stock or water

½ teaspoon sugar

2 tablespoons peanut butter

¼ cup hoisin sauce

¼ cup unsalted roasted peanuts, finely chopped

Sriracha sauce, for garnish (optional)

Heat oil in a small pan and once hot, add garlic, chili paste and tomato paste. Cook until garlic is golden, about 30 seconds.

Add in the broth, sugar, peanut butter and hoisin sauce and whisk until ingredients are combined.

Bring to a boil then reduce heat and simmer for three minutes. Remove pan from heat and cool before serving. Serve peanut sauce in small bowls and you can go crazy with the optional garnishes including peanuts, sliced chilies and hot sauce.

Brittany Lambert can be reached at [email protected] and Camille Anglo can be reached at [email protected]