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Spring Rolls (Gluten Free)

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 people


Pork Belly

  • 1.5 lbs pork belly skin on
  • 1 kaffir lime leaf
  • 1 inch ginger knob
  • 2 inch lemongrass stalk bruised

Fried Eggs

Nuoc Mam Cham (Fish sauce dipping sauce)

  • 1/4 cup fish sauce
  • 1/2 cup water
  • 1 large garlic clove minced
  • 2 Thai chili peppers sliced
  • 1 tbsp coconut sugar apple juice for Whole30
  • 2 limes juiced
  • 2 tbsp crushed roasted peanuts or cashews for Whole30

Spring Rolls

  • 1 package rice paper
  • 1 package vermicelli rice noodles cooked according to directions
  • 1.5 lbs cooked pork belly thinly sliced
  • 1 lb cooked shrimp sliced lengthwise
  • 4 fried eggs sliced (optional)
  • 1 bunch cilantro rinsed and dried
  • 1 cup mint leaves removed from stem
  • 2 large cucumbers peeled and julienned
  • large bowl with room temperature water
  • nuoc mam cham for dipping


Pork Belly

  1. In a large pot, add in the pork belly, kaffir lime leaf, ginger, and lemongrass. Fill it up with enough water to cover the pork belly.

  2. Bring the pot to a boil, and then lower down the heat. Simmer for about 1 hour and 30 minutes or until pork belly becomes nice and tender.

  3. Once cooked, let the pork belly completely cool down and come to room temperature.

  4. Once cooled, thinly slice the pork belly. Slice as thinly as possible. Set aside until ready to use.

Fried Eggs

  1. Crack four eggs into a bowl, add in the fish sauce, and black pepper. Mix until well combined.

  2. Preheat a large skillet over medium heat with avocado oil.

  3. Add the eggs and swirl it around so it is covering the entire skillet.

  4. Using a spatula, gently push the edges of the egg to the center and tilt the pan so the uncooked egg fills up the space. Do this until the egg almost cooked through.

  5. Flip the eggs and finish cooking.

  6. Once cooled, slice the fried egg into thin slices. Set aside until ready to use.

Nuoc Mam Cham (Fish sauce dipping sauce)

  1. Place all ingredients but lime juice into a small sauce pan. Bring to a gentle boil stirring occasionally. Heat through until sugar has dissolved. 

  2. Remove from heat, add in the lime juice, stir. Taste the sauce and adjust it to your preference. You can make it spicier, more sour or sweeter. Once adjusted, put it in an airtight container until ready to use.

  3. Add crushed roasted peanuts right before serving.

Spring Rolls

  1. Take one of the rice paper, dip it in room temperature water for a few seconds. Don't let it sit in the water or it will get too soggy and mushy. Lay it flat on your working surface.

  2. Let it sit for a few seconds so the rice paper can soften.

  3. Once soften, start adding the ingredients onto the rice paper.

  4. Here's how I layer mine for presentation purposes, but you don't need to do it this way: a small bunch of vermicelli rice noodles then mint leaves, cilantro, fried egg slices, and then sliced pork belly on top of the noodles. Then add the julienne cucumbers above the noodles, and then the shrimp pink side down above the cucumbers.

  5. Pick up the rice paper edge closest to you, fold it over everything, and then roll it once. Make sure to keep everything tight and tucked.

  6. Once everything is tucked in, fold in the sides, and start rolling the spring roll tightly.

  7. You can continue on until all the ingredients run out. Then serve with nuoc nam cham!

Recipe Notes

You can add more herbs and vegetables to your spring roll if you want.

This can be made vegetarian by using tofu or more veggies in the roll.

If you want this to be Whole30 or Paleo, replace the rice paper with lettuce or collard greens and the rice noodles with zucchini noodles.