Vietnamese Three Friends Spring Onion Rolls are the cutest little morsels we’ve ever seen. Packed with pork, prawn, mint and coriander, they’re a colourful bite-sized taste of Vietnam. Irresistible with their oh-so-yum sweet and sour dipping sauce. And, they are a pinch to make.
But never, ever had we heard of paperless spring rolls.
Since when were there THIS many variations of spring rolls?
And why weren’t we told about them sooner?
These colourful little appetisers are a specialty of Tra Que Water Wheel, a cooking class and vegetable farm nestled in a charming vegetable village, just a short bike ride away from the city of Hoi An.
We’d been staying in a cosy little homestay around the corner, gradually going a little stir-crazy from being stuck inside for days on end. Our beachside getaway had turned into a sodden little rain fest.
I don’t know about you but when we’re feeling a little eye-twitchy, our go-to cure is to find the nearest available kitchen and get cookin’.
When Helen (our new friend and guide) at Tra Que told us what we’d be making that cold and rainy day, we had no idea exactly how they’d turn out.
Paperless spring rolls? Won’t they just fall apart? And how do the ‘Three Friends’ fit in?
Well the ‘three friends’ in Three Friends Spring Onion Rolls are a match made in heaven: garlicky marinated pork strips, spicy turmeric prawns and fresh garden herbs.
Making them looks fiddly, but if I can master the technique then anyone can! 😉
- Take up a softened spring onion leaf
- Pinch some mint and coriander at the top
- Add in a piece of pork and prawn
- Wrap around with the rest of the onion leaf
Too easy! The end result looks so good you’d never think they’d be such a pinch to make.
The final step was to garnish with pretty red peony flowers to give them a nice splash of colour. But we think a nice thin slice of chilli would do the job perfectly with an added spicy hit. Win win!
So are you ready to embrace a paperless spring roll, or are you an addict for that crispy crunch? Who’ll win gold in your spring roll stakes?
- 250 g pork sliced into thin 5 cm strips
- 250 g shrimp washed and peeled (tails removed)
- 8 spring onion full stems, roots removed but otherwise kept whole
- 1 handful mint fresh
- 1 handful coriander fresh
- 1 handful peony flowers garnish. Alt garnish: red chilli, sliced into julienne strips
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
- Place the pork, fish sauce, sugar, curry powder, turmeric, shallots, lemongrass and garlic in a bowl. Stir well to coat evenly.
- Place the prawns, fish sauce, sugar, curry powder, turmeric, shallots and lemongrass in a bowl. Stir well to coat evenly.
- Allow the pork and prawns to marinate for at least 5 minutes.
- Meanwhile, bring a pot of water to boil with 1 tbsp salt. Blanch the spring onion in the boiling water for a minute or so until the leaves have turned bright green and have softened. Don’t overcook.
- Heat the oil in a pan over medium high heat. Add the marinated pork and stir fry for around 2 minutes. Add the marinated shrimp and continue to stir fry for a few more minutes until cooked through.
- Add 1 tsp pepper and stir through before turning off the burner.
To Assemble the Spring Onion Rolls:
- Peel off one spring onion leaf and grasp at the white end. Place mint and coriander near the top of the leaf. Add a piece of pork, one shrimp and the peony flower or slice of chilli, then wrap up using the rest of the spring onion leaf. Tuck the last section of the spring onion leaf under a previous fold, just like a bandage.
- Place all ingredients for the dipping sauce in a small bowl.
- Serve immediately.
- For a nice presentation, place one mint sprig facing up and the other facing down when you assemble your Spring Onion Rolls.