Fresh pork spring rolls (Nem Sak Chrouk)

Preparation time: 40 mins
Complexity: easy
Serves: 3-4


  • 12 sheets of dried rice paper
  • 1 handful (2cm diameter) of thin rice noodles boiled and drained

Dipping sauce

  • 1 cup sweet and sour peanut dipping sauce
  • 2 tbsp hoisin sauce combined with sweet and sour peanut dipping sauce
  • ½ cup boiled glutenous rice combined with sweet and sour peanut dipping sauce (optional)
  • ¼ lime combined with sweet and sour peanut dipping sauce (optional for added tang)

Meat mixture

  • 200g pork belly (or chicken thighs/prawns) boiled and sliced finely
  • ¼ cup of ground roasted white rice combined with sliced meat

Vegetables filling

  • 6 leaves butter or green leaf lettuce washed, dried and cut in half
  • 1 cucumber sliced in 6 quarters lenghtwise
  • 2-3 variety of fresh herbs: vietnamese mint, spearmint, fishworth leaves or sweet basil
  • 1 carrot grated finely (optional for texture and color)
  • 6 sprigs fresh coriander
  • 6 sprigs chives (or garlic chives)


  1. Soak for 2 seconds a sheet of rice paper in hot water (placed in a shallow pan) and lay it on a plate or clean chopping board. The rice paper will continue to soften as it rests while beginning to place the filling.
  2. Place horizontally one of each of the vegetables filling on the bottom third of the rice paper. Lay a small strand of rice noodles on the top of the vegetables and finish with the meat filling.
  3. Fold in the bottom edge then fold in the two bottom sides rolling up tightly to form the spring roll.
  4. Repeat the same process (steps 1 to 3) until all the fillings are used. Serve immediately with the dipping sauce.


  • Rice paper rolls keeps well in damp paper towels and plastic wrap but should ideally be served within 2 hours

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