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Vietnamese Pork Spring Rolls Recipe
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5 from 1 vote

Vietnamese Pork Spring Rolls Recipe

The perfect side dish for any Asian-inspired meal and quite a few that aren't: spring rolls, made Paleo.
Course Appetizer
Cuisine Vietnamese
Keyword rolled pork, spring rolls
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 4 people
Calories 187kcal
Cost 10

Ingredients

  • 1 lb. pork sirloin thinly sliced
  • 12 large lettuce leaves
  • 1 cup thin-cut carrot strips
  • 6 radishes cut into thin strips
  • 2 green onions thinly sliced
  • cup vegetable or chicken broth
  • 4 tbsp. coconut aminos
  • 1 tbsp. fresh ginger minced
  • 1 clove garlic minced
  • 1 tbsp. raw honey optional
  • 2 tsp. homemade sriracha sauce
  • Cooking fat

Instructions

  • In a bowl, combine the broth, aminos, ginger, garlic, honey, and Sriracha sauce.
    ⅓ cup vegetable or chicken broth, 4 tbsp. coconut aminos, 1 tbsp. fresh ginger, 1 clove garlic, 1 tbsp. raw honey, 2 tsp. homemade sriracha sauce
  • Add the sliced pork to the sauce and marinate for at least 15 minutes and up to 12 hours.
    1 lb. pork sirloin
  • Melt some cooking fat in a skillet placed over medium heat, and cook the marinated pork for 5 to 8 minutes or until no longer pink.
    Cooking fat
  • Let the meat cool down. Then construct the rolls: roll the pork in a fresh lettuce leaf with carrots, radishes, and green onions. You may find it helpful to hold each roll together with a toothpick.
    12 large lettuce leaves, 1 cup thin-cut carrot strips, 6 radishes, 2 green onions

Nutrition

Calories: 187kcal | Carbohydrates: 13g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 510mg | Potassium: 746mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10737IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 2mg