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–+ servings
Pho Spring Rolls

Pho Spring Rolls

Pho spring rolls are your favorite Vietnamese soup deconstructed and wrapped up in an easy-to-eat lunchtime treat. Porchetta, bean sprouts, jalapeños and cilantro are rolled up with a ginger sesame sauce and finished with a squeeze of fresh lime juice. Your lunchbox is begging for these!
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Lunch, Snacks
Cuisine: Vietnamese
Keyword: brussel sprouts, cilantro, jalapeno, porchetta
Servings: 6 servings
Protein: 23g
Calories: 321

Ingredients

  • 1/2 cup 365 ginger sesame marinade
  • 12 spring roll wrappers
  • 1 lb porchetta, shaved
  • 1 pkg mung bean sprouts, roughly chopped
  • 1 bunch cilantro, stems removed and roughly chopped
  • 1 serrano or jalapeno, thinly sliced
  • 2 limes, cut into wedges

Instructions

  • Place a medium skillet in the sink and fill about halfway with tap water. Remove one spring roll wrapper from the package and submerge in water for about 5 seconds. Carefully lift it up and allow the water to drain off. The wrapper will still be somewhat stiff and you should still see the surface ridges. Gently lay the moistened wrapper on a flat work surface.
    Properly hydrated spring roll wrapper
  • Spread 1-2 tablespoons of ginger sesame dressing across the bottom 1/3 of the wrapper, leaving about 1.5 inches on each side. Layer on the porchetta, about 3 slices worth. Add a couple of thinly sliced jalapeños along the porchetta. Add a small handful of cilantro and a good squeeze of lime juice. Finish with a small handful of bean sprouts.
    Pho spring roll
  • Your wrapper should now be totally pliable, so carefully lift the right and left sides and flip those inward. Then lift the bottom edge and flip it over the roll ingredients, tucking it under the ingredients and pulling it back toward yourself to snuggle everything in. Finish rolling it up. The spring roll paper will seal itself.
    Repeat with another wrapper until all ingredients are used up.
    Refrigerate until ready to eat. If you are layering them in a container, place a piece of parchment or wax paper between layers.
    One lunch portion is 2 rolls. This recipe should make 12 rolls.

Nutrition

Serving: 2rolls | Calories: 321Cal | Carbohydrates: 28g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 466mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 131IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg
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