Photo of Vietnamese-style shredded pork rolls by WW

Vietnamese-style shredded pork rolls

SmartPoints® value per serving
Total Time
1 hr
25 min
15 min
Nothing says “fresh” like rice paper rolls. Dip in sweet chilli sauce for the perfect Asian dinner party entrée or picnic food


Soy sauce

¼ cup(s), (60ml)

Fish sauce

2 tbs

Lime juice

2 tbs

Brown sugar

1 tbs, (or grated palm sugar)


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Lean pork fillet

400 g, (buy 500g), fat trimmed, chopped


1 large, cut into matchsticks

Bean sprouts

1 cup(s), (80g)

Fresh mint

¾ cup(s), Vietnamese

Fresh coriander

¾ cup(s)

Rice paper roll wrappers

12 individual, (22cm rounds)

Sweet chilli sauce

2 tbs


  1. Combine soy sauce, fish sauce, juice, sugar, garlic, ginger and chilli in a small bowl.
  2. Bring 3 cups (750ml) water to the boil in a saucepan over high heat. Add one-third of the sauce mixture. Add pork and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat and set aside, covered, for 10 minutes or until pork is just cooked through. Drain pork and transfer to a bowl. Discard liquid. Cool pork for 10 minutes. Using your fingers, finely shred pork.
  3. Add carrot, bean sprouts, mint, coriander and half remaining sauce mixture to pork mixture and toss to combine. Divide pork mixture into 12 portions.
  4. Working with 1 sheet at a time, soak rice paper in a bowl of warm water for 10–20 seconds or until just softened. Place on a clean tea towel to absorb excess water. Place 1 portion of pork mixture in centre of rice paper. Fold over to enclose filling, then tuck in ends and roll up. Place roll on a plate and cover with a slightly damp clean tea towel to stop it drying out. Repeat with remaining rice paper and pork mixture.
  5. Combine sweet chilli sauce and remaining sauce mixture in a bowl. Serve dipping sauce with rolls.