Fresh Asian Spring Rolls…

My last endeavor landed me at fresh Asian spring rolls.  I say Asian because the peanut sauce is Thai, but the pork is Vietnamese style.  So we’re doing a cultural blending here. Some of the ingredients need to be found at Asian grocery stores.  The spring roll wrappers are tapioca flour based, which is why they’re somewhat slimy.  They need to be rehydrated in almost boiling water in a shallow pan.

The rice noodles (or vermicelli noodles) need to be boiled for about 5 minutes.  I like fresh spring rolls because all the fresh ingredients blend well and taste very refreshing.  I used cucumbers, carrots, cilantro (for that extra crisp finish), and cooked bay shrimp.


Here are what we’ll need.  The red curry paste, wrappers, and rice noodles, may need to be bought at an Asian grocery store. I like going there because they’re usually cheaper anyways.


Have everything ready and pre-portioned out so you can work quickly when wrapping.


Don’t over-stuff your wraps because they are fragile and will rip easily.


The final product served with the peanut sauce.

For the sauce, it will make a difference if you make your own peanut butter.  Use roasted salted peanuts and pulse it in the Cuisinart (or other food processor).  If necessary, drizzle a little peanut oil to bond everything, but not too much.

Fresh Asian Spring Rolls with Thai Peanut Sauce


1 can coconut milk (not light)
1/4 cup red curry paste
3/4 cup peanut butter
1/2 T salt
3/4 cup sugar
1/4 cup water (more if wanted)

In a saucepan over medium heat, combine everything.  Bring to a gentle boil, stirring often so the bottom doesn’t burn.  Simmer 3-5 minutes on low heat.


1/2 cucumber, sliced thinly
equal amount carrot slices
7 oz vermicelli noodles
8 spring roll wrappers
cilantro (whole sprigs)
1 cup bay shrimp
pork loin, sliced thinly

Rub 1 lb pork loin with:
a few tablespoons brown sugar
soy sauce
fish sauce
chili flakes
salt and pepper

Measurements are to taste if you like a more fishy or more soy taste.

Place pork in a steamer or on a steam basket over a saucepan.  Steam until no longer pink in the middle.  Slice thinly.  You will have extra pork; the rolls did not use all 1 lb meat.   But the leftovers make great a omelette.


*next up…hungarian goulash…*


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