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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, chilis and cilantro are rolled up with a sweet chili sauce and finished with a squeeze of fresh lime juice. Your lunchbox is begging for these!
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Prep Time: 15 minutes
Total Time: 20 minutes
Course: Lunch, Snacks
Cuisine: Vietnamese
Keyword: cilantro
Servings: 2 servings
Protein: 19g
Calories: 344

Ingredients

  • 3 tbsp hoisin sauce
  • 3 tbsp sweet chili sauce
  • 8 spring roll wrappers
  • 1/4 lb porchetta, shaved
  • 1/2 pkg mung bean sprouts, roughly chopped
  • 1 bunch cilantro, stems removed and roughly chopped
  • 1 serrano or jalapeno, thinly sliced
  • 1 lime

Instructions

  • Mix the hoisin sauce and chili sauce in a small dish, or put it in a jar with a tight fitting lid and shake vigorously. Set aside.
  • 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 10 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 spoonful of the sauce across the bottom 1/3 of the wrapper, leaving about 1.5 inches on each side. Pull your porchetta apart into bite sized pieces and layer over the sauce. Follow with a small handful of bean sprouts, and a handful of cilantro. Place about 4 slices of chili along the length of the roll and finish with a generous squeeze of fresh lime juice.
    Pho spring roll
  • Your wrapper should now be totally pliable, so carefully 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. Flip the left and right sides of the wrapper inwards and then finish rolling.
    Repeat with another wrapper until all ingredients are used up.
    Refrigerate until ready to eat. One lunch portion is 2-3 rolls. This recipe should make about 6-8 rolls

Nutrition

Serving: 3rolls | Calories: 344Cal | Carbohydrates: 57g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 972mg | Potassium: 348mg | Fiber: 3g | Sugar: 19g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 3mg
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