This is a super EASY and as healthy as you want your rolls to be. In restaurants, each roll usually costs about $3-$4, I made about 30 rolls with this recipe for about $15. My family of 4 ate this for dinner with leftovers for lunch the next day.
(All herb, I bought in a bag, it came in about 30 stems each)
Shiso (I bought the ones w purple on one side)
Green Leaf Lettuce
1 lb of Lean Pork (I used pork shoulder)
1 lb of Shrimp
½ Bag of Rice Vermicelli (the one I used below)
1 bag of Rice Paper
3 tbsp. Hoisin Sauce
2 tbsp. Almond Butter (you can use peanut butter if you wish
2 tbsp. minced garlic (optional)
1 tbsp. oil
4 tbsp. water
Veggies: Wash it all WELL!
Cucumber: cut into 3 inch sticks
Chive: also 3 inches
Meat: (keep the broth after cooking for soup!)
1. Fill a pot of water and bring it to a boil (make sure the pot is big enough to fit your pork)
2. Put the pork in boiling water and cook for about 17-20 minutes… take it out, let the pig cool then slice thinly
3. In the same water that you boiled the pork, dump the shrimps in. Cook til it turns bright orange
a. Let it cool, devein and if you want, slice it in half like I did
Dipping Sauce (I promise this will be the best spring roll sauce you’ll ever taste)
1. In a sauce pan, heat up 1 tbsp. of oil on low to medium heat.
2. Put minced garlic in until it is golden brown.
3. Add almond butter, hoisin sauce, and water (more if still too thick) to the pan and mix well.
Prep is done! And time to get your roll on!
Wet your rice paper and all a little bit of each ingredient onto the rice paper and roll away. You can either include your dipping sauce in your roll or you can dip it once role is complete. Below you can see how I like to put my roll together.