Vietnamese Summer Rolls w/ Serrano Dipping Sauce

You'll need

  • Rice paper (6 sheets)

  • 18 small shrimps (peeled, deveined)

  • ~1 cup ground pork sausage

  • 1 tablespoon sesame oil

  • 1 shallot, diced

  • 1 garlic clove, minced

  • 1 teaspoon garam masala

  • 1 tablespoon soy sauce

  • 1 teaspoon ginger paste

  • 4 oz dry rice noodles

  • 1 persian cucumber

  • 1 mango (I buy it pre sliced so one small container)


  • 1/4 cup soy sauce (low sodium is best)

  • 1 tablespoon honey

  • 1 teaspoon ginger paste

  • 1-2 garlic cloves (depending on size)

  • 1 Serrano pepper, cut into thin slices


  1. Add sesame oil, shallot, and minced garlic to a pan and heat over medium until the oil is shimmering, then add in the ground pork, breaking it up as it cooks. Once the pork is cooked on the outside (brown rather than pink), add in soy sauce, garam masala and ginger paste. Let the pork cook until its browned and starting to get crispy, then remove it from the pan and set aside. Add the shrimp into the pan and let them cook in the leftover oil/ sauce, if they begin to stick, add a splash of soy sauce. Cook the shrimps for 2 min on each side then remove and set aside.

  2. Clean out the pan and add water (about 4 cups), bring the water to a boil and then add in the noodles and cook according to package instructions (rice noodles cook quickly!!) Drain the rice noodles, add a splash of sesame oil and then keep them covered in the pan.

  3. Slice your persian cucumber into thin and evenly cut slices. Cut the mango into little strips.

  4. Add warm water to a shallow dish or plate that is big enough to fit one rice sheet. Dip the rice sheet into the water for about 10-15 seconds then remove and sit on a flat surface. I use a cutting board and have all of my fillers set up around it so they're easy to access. You'll want to fill the rice paper like you would roll a burrito. Start by adding a small spoonful of pork to the center but slightly closer to the bottom edge, then add 3 shrimps on top of the pork. Add rice noodles on top of the shrimp (like a couple small bites worth) then roll the rice paper over once to cover those ingredients. Next fold in the sides, then lay out mango and cucumber slices and finish rolling. Repeat these step until you run out of filler ingredients.

  5. In a small bowl, whisk together the sauce ingredients. Dip and enjoy!

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