Classic Vietnamese Spring Rolls

This week, we've been offering a few exotic and not-too-hard-to-prepare Asian recipes. Adapted from "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid.


1/2 lb. ground pork

2 oz. peeled and deveined shrimp, rinsed and finely chopped

1/2 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup finely chopped jicama or carrot (optional)

1/4 teaspoon freshly ground black pepper

2 tablespoons fish sauce

40 small rice papers

Vietnamese Must-Have Table Sauce (see recipe below)


Mix all ingredients except the rice paper and sauce.

Fill a pan with hot water to soak rice papers. Wet a tea towel to roll the papers on.

Take one rice paper at a time, submerge in water and let soften. Take out of the water while there is still firmness to the paper.

Place wet paper on tea towel. Fill the center of the paper with a spoonful of the mixture. Fold sides of paper around the mixture, much like making a burrito.

Serve with the Must-Have Table Sauce.



1/4 cup fresh lime juice

1/4 cup Vietnamese or Thai fish sauce

1/4 cup water

2 teaspoons rice or cider vinegar

1 tablespoon sugar

1 small clove garlic, minced

1 bird chili or jalapeno, minced

Several shreds of carrot (optional)


Combine ingredients in a bowl; stir to dissolve the sugar. Serve in one or more condiment bowls. Store in a tightly sealed glass container in the refrigerator for up to 3 days.

Makes more than 3/4 cup sauce.