Vietnamese Lemongrass Pork Rollups


From special birthdays to a laid back weekend dinner, these Roll Ups are fit for every occasion.


To make lemongrass juice

Chop up 3-4 lemongrass stalks and combine with 1 cup of filtered water in a blender. Blend until lemongrass is broken down. Strain and use, storing any unused portions for up to 1 week in the refrigerator. You can avert some of the natural oxidation/browning of the lemongrass juice by adding in an acid (vinegar, lemon juice) to help preserve the color, if the color is a turnoff for you. However, it’s perfectly safe to use even though it’s darkened!

For the pork 

  1. Marinate the pork with lemongrass juice, turmeric, salt and pepper for at least 30 minutes.
  2. Grill or roast pork until done and serve as the protein filling for the roll ups.

To make a roll up 

  1. Wet rice paper with warm water and lay on a plate or cutting board.
  2. Place your choice of fillings from the list above at the bottom of the rice paper. Make sure not to put in too many ingredients, otherwise your rice paper will split when you roll it up. See picture below for reference.
  3. Fold in the left side of the rice paper, then the right side. Then roll up (get it?!) until you create a sealed pouch. Now you’re ready to eat!

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