Shrimp and Pork Spring Rolls with Peanut Sauce

Source: Charles Phan, The Slanted Door

Recipe Type: | Seasons: , , ,

Serves 10


Peanut sauce
½ cup of roasted peanuts
2 small Thai chiles
3 cloves of garlic
⅛ cup sugar
⅛ cup ketchup
½ tablespoon of lemon juice
1 cup of cooked sweet rice
⅓ cup miso paste
Water as needed

Spring roll
Homemade mayo
½ pounds pork butt
10 ounces of medium size shrimp
15 mint sprigs
1 head of red leaf lettuce
½ pack of thin rice noodle
10 12” round rice paper


For the peanut sauce
Put peanuts, Thai chile, garlic and sugar in a food processor and ground to a fine paste. Then add the rest of the ingredients and continue processing. Add water occasionally to thin sauce to a smooth and creamy consistency.

For the spring roll

  1. Prepare peanut sauce and mayo.

  2. Put shrimp in boiling water for 3 minutes, then rinse it with cold water. Shell, devein, and cut lengthwise.
  3. Cook pork in boiling water until it is cooked all the way through. Let it cool and slice thinly.
  4. With a large bowl of warm water, dip each sheet of rice paper individually into water then remove and spread out flat on tabletop. Do 2 sheets at a time.
  5. Lay one piece of lettuce over the bottom third of the rice paper (lettuce size should be about 2” x 4”). Put mayo on top of lettuce. Lay small amount of rice noodle on top of lettuce then three pieces of pork and 3 mint leaves.
  6. Fold left and right side over filling. Roll up paper halfway into cylinder. Lay 3 shrimp halves cut side up, along the crease then keep rolling paper into a cylinder and seal. Place roll on a platter covered with a damp towel.



Farmers Market Ingredients