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Pork Smoked Meat Spring Rolls

Pork Smoked Meat Spring Rolls title
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Pork Smoked Meat Spring Rolls

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preparation time

00:30 30min

Cooking time

00:00 0min


  • 2 packages (175 g each) shaved pork smoked meat
  • ¼ cup (60 ml) hoisin sauce
  • ¼ cup (60 ml) peanut butter
  • ¼ cup (60 ml) vegetable milk (coconut, almond, soy)
  • 1 ½ tsp. (7.5 ml) ground ginger
  • 9 shrimps, cooked (size 21-25)
  • 2 carrots, julienned
  • 1 petit daikon, julienned
  • 2 cups (500 ml) rice vermicelli, cooked
  • 5-6 sprigs fresh mint
  • 5-6 sprigs fresh cilantro
  • 8-10 sheets rice paper


  1. Place the hoisin sauce, peanut butter, vegetable milk and ginger in a bowl and mix well.
  2. Cut shrimp in 2 lengthwise. Set aside.
  3. Separate the smoked meat into 8 equal parts.
  4. Quickly dunk 1 sheet of rice paper into a bowl of lukewarm water, just long enough to soften, and place flat on a work surface.
  5. Place 1 smoked meat portion in the centre of the rice paper and form into a small sausage shape.
  6. Place a bit of each of the toppings alongside the pork, except the shrimp.
  7. Roll the rice paper up around the fillings 2/3 of the way, taking care to tuck in the sides.
  8. Place 3 shrimp halves end to end on the roll and continue rolling, pressing lightly so it all holds together. The shrimp should show through the rice paper.
  9. Keep the rolls under a damp dishcloth until all are rolled.
  10. When ready to serve, divide the ginger peanut sauce into 4 ramekins and serve immediately.