Spring Rolls


  • 3 Tablespoons soy sauce
  • 2 Tablespoons minced garlic
  • 2 Tablespoons honey
  • 1 pound pork tenderloin, trimmed
  • 1½ pound medium shrimp
  • ½ pound rice vermicelli ( Bun noodles)
  • 2 heads Boston lettuce
  • 2 large carrots, peeled and shredded
  • ¾ fresh mint leaves, shredded
  • ¾ cup fresh cilantro leaves, shredded
  • 35 round rice paper wrappers (8-in diameter)


  1. Preheat oven to 375°F.
  2. In a small bowl, mix together soy sauce, garlic, and honey.
  3. Place the pork tenderloin in a foil-lined baking pan. Pour the soy sauce-garlic marinade over the meat and turn to coat.
  4. Roast about 35 minutes or until the pork is thoroughly cooked.
  5. Allow to cool; then slice into 1½-inch-long strips.
  6. Poach the shrimp in boiling water until pink; then peel, slice in half lengthwise, and devein. Set aside.
  7. Heat water in a saucepan to cook the rice vermicelli. Soften the vermicelli in hot water; then cook until just tender.
  8. Rinse under cold water and drain. Set aside.
  9. Separate the lettuce leaves; rinse, dry, and remove the tough center ribs.
  10. In a large bowl, toss together the pork, rice vermicelli, carrots, mint, and cilantro.
  11. Fill a roasting pan with hot water.
  12. Dip one rice paper wrapper into the hot water; then place it on a dishtowel.
  13. Arrange a lettuce leaf on the lower third of the wrapper; then spoon 2 Tablespoons of the pork filling onto the lettuce.
  14. Fold the bottom edge over the filling and tuck in the sides.
  15. Place 2 shrimp halves, cut side down, on top; then roll up into a tight cylinder.
  16. As the spring rolls are completed, place them on a serving platter and cover with a damp towel to keep them from drying out.
  17. These can be prepared ahead of time and wrapped in plastic wrap until ready to eat.
Serves 15 to 35.


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