Pork & Shrimp Spring Roll With Peanut Sauce

90 mins (prep 60, cooking 30)
28 ingredients
12 servings
This is Emeril Legasse's recipe from his 2005 television show on Vietnamese cuisine, and includes the ingredients for the fresh rolls called "Goi Cuon" and the sauce called "Nuoc Leo." These rolls turn out exactly like the ones you get in the finest restaurants. You can make the meat and vegetables ahead of time and keep them in the fridge, but only roll what you intend to serve immediately. The prepared rolls will harden quickly after less than 12 hours in the refrigerator. Don't let the long ingredient list scare you away. These rolls are incredibly simple to make, and are very healthy!

Categories:  peanut-butter , seafood , shellfish , shrimp , vietnamese , <-4-hours , vegetable , appetizer , time-to-make , asian ,
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Serving Size (51.13 g)
Servings 12
Amount per Serving
Calories 49.15 Calories from Fat 21.15
% Daily Value *
Total Fat 2.35g 43.37%
Saturated Fat 0.36g 21.86%
Trans Fat 0.0g %
Cholesterol 0.17mg 0.67%
Sodium 242.28mg 121.14%
Total Carbohydrate 6.26g 25.05%
Dietary Fiber 0.99 g 47.52%
Sugars 3.6 g %
Protein 1.42g 34.03%
Vitamin A 2595.99IU% Vitamin C 1.87mg%
Calcium 16.19mg% Iron 0.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork tenderloin, rice vermicelli, shrimp, medium cucumber, fresh cilantro, thai basil, chili paste, plus, unsalted dry roasted peanuts, sriracha sauce