Vietnamese Spring Roll with Pork Balls Recipe


  • 350g Vermicelli noodles
  • 4 pieces of rice paper
  • 100g prawns
  • 1 sprig of fresh mint
  • 2 gem lettuces
  • 1 cucumber
  • 1 piece ginger
  • 1 sprig coriander
  • 1 lime
  • 1 lemongrass stick
  • 1 chopped red chilli
  • 6 cloves of garlic
  • 25g brown sugar
  • honey
  • 1 sprig mint
  • 20ml fish sauce
  • 400g pork mince
  • 25ml rice vinegar
  • 2 shallots



1.Remove the outer layer of lemongrass, chop and put in a mortar (or blender). Chop 2 cloves of garlic, half the red chilli, 10 ml of fish sauce, half the coriander and mint and shallots and put in a mortar (or blender). Then turn into a paste.

2. Mix the paste with pork mince, 2 tablespoons of honey, fish sauce, salt and pepper and roll into 6 evenly sized pork balls.

3. marinate for 10 minutes (while it is perform step 4 and 5) then fry on medium heat until cooked through.

4. Get a medium sized pan and bring to the boil adding all the vermicelli noodles for 2 minutes then take out, cool and dry.

5. Julienne 1 carrrot and cucumber then chop the remaining mint and coriander. Take rice paper and wet (don't soak) for 30 seconds then place the julienne vegetables and a pinch of vemicilli noodles on the paper with a quarter of the prawns, roll and fold. repeat to make two. Cut diagonally and plate

6. take 6 large gem lettuce leaves and place the cooked pork balls inside on top of a pinch of vermicelli noodles.

7. Take the remaining veg into 300ml of water with the other half of the red chilli, 10ml fish sauce, 4 cloves of gardic, 2 tablespoons of sugar with salt and black pepper. boil for 5 minutes then put in a bowl and plate for dipping.

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