Lucky Vietnamese Rolls

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 212 Kcal, 14g Protein, 22g Carbohydrates, 7g Fat


  • Preparation
  • 200 g diced pork
  • 2 tbsp. oyster sauce
  • 2 tsp. ginger, finely grated
  • 1 tbsp. peanut oil
  • 1 tbsp. soya sauce
  • 1 bunch coriander
  • 12 rice paper (each approx. 22 cm in diameter)
  • 75 g Mungo bean sprouts
  • 100 g iceberg lettuce, cut into thin strips
  • Sauce
  • 1 red chili pepper, insides removed, finely chopped
  • 0.5 lime, use only the juice
  • 2 tbsp. soya sauce

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  • Preparation

    Mix the meat with the oyster sauce and ginger. Heat the oil in a non-stick frying pan, stir fry the meat for approx. 2 mins., remove, mix with the soy sauce, cover and set aside. 1 sheet of rice paper in lukewarm water for approx. 30 seconds then lay on a damp cloth. Place a few coriander leaves, a few bean sprouts, a little iceberg lettuce and a few pieces of meat in the centre of each sheet. Fold the rice paper inwards from the edges, roll up tightly. Do the same with the remaining ingredients.
  • Sauce

    Combine the chilli with the lime juice and soy sauce, serve separately with the spring rolls.
  • Tipp:

    statt Koriander Basilikum verwenden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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