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Vietnamese Fresh Rolls with BBQ Pork Meatballs

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Fresh rolls with BBQ pork meatballs are the perfect balance of spicy, salty, sweet and sour. You won’t believe how easy they are to make at home!
Vietnamese Fresh Rolls with BBQ Pork Meatballs - The Lemon BowlIf you’ve never made fresh rolls at home, I urge you to give it a try. They might look intimidating but they are actually quite easy and many versions are completely no-cook thanks for pre-cooked shrimp and lots of fresh veggies.

Fresh Rolls with Shrimp and Honey Lime Slaw - The Lemon BowlAs I’ve mentioned many times, my family grew up eating Vietnamese food at Mr. Lee’s restaurant here in West Michigan. Sadly, Mr. Lee closed up shop many moons ago but I will forever be grateful for the fresh roll platter appetizer that allowed us to roll our own fresh rolls at the table. 
Assembling Fresh Rolls with BBQ Pork Meatballs - The Lemon BowlDon’t get me wrong, I love the pre-rolled versions served at many Asian restaurants but there is something really fun about dipping that rice paper wrapper into the warm water and filling the roll with your favorite meats, seafood, vegetables, noodles and herbs.

No fork required.

5 from 3 votes
Vietnamese Fresh Rolls with BBQ Pork Meatballs - The Lemon Bowl
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Fresh Rolls with BBQ Pork Meatballs
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Fresh rolls with BBQ pork meatballs are the perfect balance of spicy, salty, sweet and sour. You won't believe how easy they are to make!
Course: Entree
Cuisine: Asian
Servings: 4
Author: Liz DellaCroce
Ingredients
  • 12 rice paper wrappers
  • 2 oz vermicelli rice noodles
  • 24 in BBQ pork meatballs cooked and sliced half (recipe below)
  • 12 leaves inner lettuce
  • 1/2 cup thinly sliced cucumbers
  • 1/2 cup shredded carrots
  • 1/2 cup fresh herbs (cilantro mint or basil)
BBQ Pork Meatballs
  • 1 lb lean ground pork
  • 1 shallot finely minced
  • 3 tablespoons fish sauce
  • 2 cloves garlic
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
Dipping Sauce
US Measurements - Convert to Metric
Instructions
  1. In a large bowl, mix together pork meatballs (ground pork through pepper) and shape into evenly sized small meatballs.
  2. Heat grill or broiler on high heat and cook meatballs about 4 minutes per side or until nicely browned; remove from heat and set aside.
  3. Boil 8 cups of water and keep warm.
  4. Whisk together dipping sauce in a small bowl and set aside.
  5. Place vermicelli noodles in a glass bowl and cover with boiling water. Let sit for 5 minutes then drain with cool water; set aside.
  6. Begin creating an assembly line with the noodles, lettuce, cucumber slices, shredded carrots, halved meatballs and fresh herbs.
  7. To soften the rice paper, fill a shallow pie plate or cake pan with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll.
  8. Working from the center of the roll, place a lettuce leaf and top with fresh herbs, noodles, carrots, cucumber add three meatball halves.
  9. Fold in the sides then bring bottom over the filling and tuck while rolling tightly.
  10. Place on a platter and continue rolling remaining 11 sheets.
  11. Serve with dipping sauce on the side.

Want more tasty fresh roll recipes? Check out these ideas from my fellow food blogging friends:

MY LATEST VIDEOS

Super Power Spring Rolls with Almond Butter Dipping Sauce from Iowa Girl Eats
Garlic Chicken Spring Rolls from White on Rice Couple
Fresh Rolls with Shrimp with Honey Lime Slaw from The Lemon Bowl
Shrimp, California Avocado & Rice Noodle Spring Rolls from Cookin’ Canuck
Thai Spring Rolls with Spicy Peanut Dipping Sauce from Munchin with Munchkin

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Reader Interactions

Comments

  2. I love making these, my mom used to make awesome Vietnamese/French food
    Vietnamese sandwich for example, they’re really easy and delicious.

    Reply

  4. Yum! I have much more experience with lumpia (Filipino egg rolls) but I love fresh spring rolls too. I am loving the addition of the BBQ pork meatballs in this version. Looks delicious!

    Reply

  9. Caught these on Instagram and have been totally drooling over them ever since! I adore fresh spring rolls (just had some at lunch today actually–no lie), and now I’m feeling motivated to give them a go for this weekend’s game watch. I was planning to make meatballs anyway, so this will be an upgrade!

    Reply

  11. I am feeling some major food blogger envy right now–I can never roll spring rolls like that! The veggies always poke through the rice wrapper or the rolls are fat and pudgy or defective in some other way. ;) These are gorgeous!

    Reply

    • You are so sweet – thank you for this comment!! I will admit, I’ve been rolling these babies for a long time now but I still get carrot sticks poking through – haha. Those are my “taste test” rolls. ;)

      Reply

  12. I have never made anything like this at home but it looks so tasty. I have had a craving for Asian food most of my pregnancy so far so this is up my alley!

    Reply

    • I know – I have never been to a restaurant since that lets us roll our own!!! It was such a fun experience, especially as a kid. :)

      Reply

  15. I love everything about these. That sauce has me drooling this morning. I never make fresh rolls or dumplings at home because they seem like so much work. I’ll take your word for it that these are simple to do!

    Reply

    • I’ve made both recently and I think these are definitely easier than dumplings because you don’t have to cook anything if you use pre-cooked ingredients. It’s really just taking a few minutes to make a little assembly line and then you’re good to go. Plus at home you can eat 50 without judgement… can’t do that in a restaurant. ;-)

      Reply

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