UntrainedChef
Vietnamese Spring Rolls with Pork Ribs - asian, pork recipe

Vietnamese Spring Rolls with Pork Ribs

40 min
2 portions

Perfect way to use up leftover ribs — fresh, crunchy veg wrapped in rice paper with glass noodles. Way more fun than a regular leftover meal.

Instructions

  1. 1

    Cut the rind and bones off the ribs, then slice the meat into thin strips. Trim any excess fat from the rind and finely chop it. Cut the spring onions, carrots, and cabbage into thin strips and toss them in a bowl with the finely chopped chili, chopped herbs, sesame oil, soy sauce, and rice vinegar. Mix well and let it marinate for about 20 minutes.

  2. 2

    Cook the glass noodles according to the package instructions. Drain and rinse under cold water, then set them in a sieve so all the water drains off.

  3. 3

    When you're ready to roll, dip a sheet of rice paper in cold water for about 1 minute until it's just soft enough to fold. Lay it out on a kitchen towel, then add the filling and noodles. Roll it up as tightly as you can so you get a nice firm roll.

  4. 4

    Eat these with your hands — dip them in hoisin sauce or whatever sauce you like, such as sweet chili sauce, soy sauce, or spicy chili sauce.

Per average serving

801
Calories
kcal
36.1
Protein
g
76.1
Carbs
g
39.5
Fat
g
4.6g
Fiber
21.8g
Sugar
1202mg
Sodium

Tips from the kitchen

  • The rice paper is tricky at first. Dip it in cold water, not warm, and pull it out before it feels fully soft. It keeps softening on the towel, and if it's too wet it tears when you roll.
  • Let the vegetable mix marinate the full 20 minutes. The cabbage and carrot release a bit of liquid, so give it a good squeeze before you add it to the rolls or the rice paper will go soggy fast.
  • Glass noodles clump together as they cool. Toss them with a small splash of sesame oil after draining so they stay loose and are easier to portion into each roll.
  • When you pull the meat off the ribs, keep the pieces a bit uneven. Thin strips work better than chunks because they sit flat and make rolling tighter.

Ways to vary it

  • If you have leftover rib rind that's already crispy, skip chopping it into the salad and use it as a topping instead. Crumble it over the filling before you roll for a bit of crunch.
  • Swap the hoisin for a mix of peanut butter, lime juice, and a splash of the ketjap manis for a nuttier dipping sauce. Works well if you're serving kids who find hoisin a bit strong.
  • You can leave out the glass noodles and use cooked rice instead. It makes the rolls a bit sturdier and easier for younger kids to handle without everything falling out.

Storage & leftovers

These are best eaten the day you make them. Wrapped tightly in cling film, they'll keep in the fridge for about a day before the rice paper starts to dry out and stick together. They don't freeze well at all, the rice paper turns gummy. The filling on its own keeps fine for 2 days.

What to serve with it

A simple bowl of jasmine rice on the side turns this into more of a sit-down meal if you need to stretch it further. Cold beer or iced jasmine tea both work well.

UC
By Untrained ChefPublished 27 July 2026

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