Summer Rolls with Shrimp & Pork – Recipe

Fresh herbs, tender shrimp and thinly sliced pork wrapped in soft rice paper: Vietnamese summer rolls are light, colourful and full of flavour. This easy recipe shows you how to make them at home, with three delicious dipping sauces to choose from. Serve them as a starter, a light main course or a shared meal where everyone rolls their own.

1. Origins and Culture

Summer rolls with shrimp and pork, known in Vietnamese as gỏi cuốn tôm thịt, are among Vietnam’s most recognisable dishes. Internationally, they are often called “Vietnamese summer rolls” or “fresh spring rolls”.

The dish reflects the balance associated with the yin-and-yang philosophy in Vietnamese food culture: refreshing vegetables and herbs complement the richer flavours of shrimp, pork and savoury dipping sauces.

Rice paper and rice noodles also reflect the importance of rice in Vietnamese cooking. These fresh, unfried rolls make a light meal and bring people together, especially when family and friends gather around the table to prepare their own.

2. Flavour and Texture

Vietnamese summer rolls combine soft, slightly chewy rice paper with crisp vegetables, fragrant herbs, naturally sweet shrimp and tender pork.

The dipping sauce completes the experience. Choose a creamy peanut sauce, a refreshing sweet-and-sour fish sauce dip or a bold, aromatic mắm nêm dip.

3. Difficulty

Difficulty: Easy

No advanced cooking skills are needed. The key is to prepare the ingredients carefully, cook the shrimp and pork until tender and take your time when rolling.

4. Ingredients

Serves 4–5

For the Summer Rolls

• 500 g pork belly, with a balanced mix of lean meat and fat
• 300 g fresh shrimp
• 1–2 packets of rice paper suitable for fresh rolls
• Thin rice vermicelli noodles, as needed
• Fresh lettuce and herbs, such as coriander, Thai basil, mint and garlic chives
• Salt
• A few slices of ginger
• Shallots

For the Peanut Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp peanut butter
• ½ tsp oyster sauce
• About half a small bowl of water, adjusting to your preferred consistency
• A little sugar
• Roasted peanuts, roughly crushed

For the Sweet-and-Sour Fish Sauce Dip

• Fish sauce, preferably labelled 30°N as in the original recipe
• Sugar
• Lime juice
• Water
• Finely chopped garlic
• Finely chopped chilli

Mixing ratio: Fish sauce, sugar, lime juice and water in a 1:1:1:5 ratio.

For the Mắm Nêm Dip

• Mắm nêm, a strongly flavoured fermented fish sauce
• Pineapple
• Garlic
• Chilli
• Lemongrass
• Galangal
• Sugar
• Lime juice, to taste

5. Instructions

Step 1: Prepare the Ingredients

• Clean and devein the shrimp, trimming the feelers if necessary.
• Pat the pork belly dry with kitchen paper if needed.
• Trim the root ends from the garlic chives.
• Sort through the lettuce and herbs, wash thoroughly under running water and drain well. Gently spin or pat them dry.
• Prepare the rice vermicelli according to the packet instructions, then drain and allow to cool.

Tip: Keep the filling well drained. Excess moisture can make the rice paper fragile and difficult to roll.

Step 2: Cook the Shrimp and Pork

Cook the Shrimp

Bring a pot of water to the boil with a little salt and a few slices of ginger.

Add the shrimp and cook for a few minutes, depending on their size, until pink and opaque throughout. Remove and allow to cool.

Peel the shrimp, then slice each one in half lengthways.

Cook the Pork

In a separate pot, bring water to the boil with a little salt and lightly crushed shallots.

Add the pork belly and skim off any foam that rises to the surface. Cover, reduce the heat and simmer gently until the pork is fully cooked and tender.

Cooking time depends on the thickness of the piece; 15 minutes may be too short for a larger piece.

Once fully cooked, turn off the heat and let the pork rest briefly in the hot cooking water. Remove, drain and allow to cool slightly. You can then chill it briefly to firm it up, making it easier to cut into thin slices.

Step 3: Make the Dipping Sauces

There are three popular dipping sauces to serve with summer rolls. Choose your favourite or prepare several for everyone to try.

Peanut Sauce – Creamy, Nutty and Savoury

Place the soy sauce, peanut butter, water, oyster sauce and a little sugar in a small saucepan.

Warm over a low heat, stirring continuously until smooth and slightly thickened. Add more water if needed.

Transfer to a serving bowl and sprinkle with crushed roasted peanuts.

Sweet-and-Sour Fish Sauce Dip – Light and Refreshing

Mix fish sauce, sugar, lime juice and water in a 1:1:1:5 ratio, stirring until the sugar dissolves.

Add the chopped garlic and chilli. Taste and adjust with more lime juice, sugar or water as desired.

Mắm Nêm Dip – Bold and Aromatic

Finely chop the pineapple, lemongrass, galangal, garlic and chilli. Mix with the mắm nêm and a little sugar.

Adjust the seasoning to balance the sweet, sour, salty and spicy flavours. Add a squeeze of lime juice if desired, or a little water if the sauce tastes too strong or salty.

Step 4: Roll the Summer Rolls

1. If your rice paper requires soaking, briefly dip it in water and lay it on a clean work surface. It will continue to soften as you add the filling. For ready-softened rice paper, follow the packet instructions.
2. Place a small layer of lettuce and herbs on the lower third of the sheet, then add a small portion of rice vermicelli.
3. Add thin slices of pork. Arrange the shrimp halves slightly above the other ingredients so they show through the rice paper once rolled.
4. Fold both sides inwards. Add a garlic chive with one end extending slightly beyond the edge.
5. Roll upwards from the bottom, gently holding the filling together to create a neat, compact roll.

Tip: Avoid overfilling and use gentle pressure. The roll should hold together without stretching the rice paper too much.

6. Buying Ingredients in Germany

Most of the ingredients are available at Asian grocery stores, often called Asia Markt in Germany. In Leipzig, look for shops selling Vietnamese ingredients, including rice paper, rice noodles, fish sauces and fresh herbs.

• Rice paper (Reispapier): Choose a variety intended for fresh summer rolls. Vietnamese brands are often a good choice, but preparation methods vary, so check the packet instructions.
• Mắm nêm: Look in the Vietnamese sauces and condiments section. It has a stronger flavour than the clear fish sauce used for the sweet-and-sour dip.
• Fresh Asian herbs (frische asiatische Kräuter): Coriander, Thai basil, mint and garlic chives give the rolls their distinctive aroma. Ask the shop about delivery days to find the freshest herbs.

7. Frequently Asked Questions

How can I stop the rice paper from tearing?

Drain the lettuce, herbs, shrimp and pork thoroughly before rolling. Dip the rice paper only briefly and avoid adding too much filling. Excess moisture, prolonged soaking and too much pressure can all cause it to tear.

Why let the pork rest in the hot water after cooking?

A short rest in the cooking water can help keep the pork moist. Make sure it is fully cooked before turning off the heat. The cooking time depends on the thickness of the meat.

How should I store leftover summer rolls?

Summer rolls taste best freshly made, so prepare only as many as you plan to eat.

If you have leftovers, promptly refrigerate them in a tightly covered container and preferably eat them the same day. Keep the rolls slightly separated to prevent sticking. The rice paper may become firmer in the fridge.

If preparing ahead, store the filling separately and assemble the rolls shortly before serving.

Chau Tran

Content Manager

Mit über 10 Jahren Erfahrung im Schreiben über Kulinarik, Reisen und E-Commerce glaube ich daran, dass die Kraft von Worten in ihrer Authentizität liegt. Mein Ziel bei VietNatur ist es, einen ganzheitlichen Blick auf vietnamesische Agrarprodukte zu vermitteln — von den realen Produkten selbst bis hin zu den kulinarischen Kulturgeschichten, die sich dahinter verbergen. Ich bin überzeugt, dass Transparenz über die Herkunft internationalen Kundinnen und Kunden hilft, den Produkten mehr Vertrauen und Wertschätzung entgegenzubringen.