Vietnamese Lemongrass Pork & Green Frisée Rice Paper Rolls
Fresh Vietnamese rice paper rolls filled with fragrant lemongrass pork, Aeroveg Green Frisée and rice vermicelli — light, herbaceous and served with a bright nuoc cham for dipping.
There is something quietly satisfying about assembling a Vietnamese rice paper roll — the ritual of the prep, the clean flavours, the way everything comes together in one tight parcel. These rolls use Aeroveg Green Frisée as the hero green, its lacy, frilled texture creating beautiful layers inside the wrapper and adding a gentle bitterness that lifts the sweet lemongrass pork. With a nuoc cham this punchy, they disappear fast.
Method
- Cook the pork filling. Heat vegetable oil in a frying pan over high heat. Add garlic and lemongrass and stir for 30 seconds until fragrant. Add minced pork and break it up with a spatula. Stir-fry for 4–5 minutes until cooked through and lightly caramelised at the edges. Season with fish sauce and sugar. Cool to room temperature before rolling.
- Mix the nuoc cham. Whisk fish sauce, lime juice, warm water and sugar together until the sugar fully dissolves. Add chilli and garlic. Taste — it should be bright, salty and faintly sweet. Set aside.
- Set up your rolling station. Fill a large shallow bowl with warm water for softening wrappers. Arrange all fillings in separate piles: pork, vermicelli, Green Frisée, carrot julienne, mint and coriander. Keep a clean, slightly damp surface ready for rolling.
- Soften the wrapper. Dip one rice paper wrapper into warm water for 8–10 seconds until just pliable — it will continue softening as you work. Lay flat on your damp surface.
- Fill and roll. Place a small bundle of vermicelli, a spoonful of pork, some carrot and a small handful of Aeroveg Green Frisée in the lower third of the wrapper. Add mint and coriander. Fold the bottom edge up firmly, tuck in the sides, then roll tightly forward to seal. Repeat with remaining wrappers.
- Serve immediately. Arrange rolls on a plate and serve with nuoc cham on the side. Cut on the diagonal to show the layered filling.
Aeroveg Green Frisée’s frilly, lacy texture is made for rice paper rolls — it distributes evenly through the filling and holds a gentle crunch even when wrapped. Don’t overfill; the nuoc cham does the heavy lifting. Roll just before eating for the best texture.