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A single serving is 4 spring rolls.
Has gluten from:
Has meat from:
boneless pork loin
Has pasta from:
Has seafood from:
Not vegan due to:
shrimp boneless pork loin vermicelli (dry)
Not vegetarian due to:
shrimp boneless pork loin
Not pescetarian due to:
boneless pork loin
Not paleo due to:
vegetable oil vermicelli (dry) rice paper wrapper
This recipe has no customizations.
Nutrition to Balance
This recipe has Sodium as 81.6% and Sugar as 77.8% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 42.6% of RDA
• Carbs: 55.9% of RDA
• Fat (total lipid): 18.3% of RDA
• Fiber: 26.5% of RDA
• Fructose: 4.0% of RDA
• Protein: 29.7% of RDA
• Sodium: 81.6% of RDA
• Sugar: 77.8% of RDA
• Vitamin A (IU): 23.0% of RDA
• Vitamin B6: 18.8% of RDA
• Vitamin C: 5.0% of RDA
• Iron: 0.3% of RDA
• Magnesium: 13.0% of RDA
• Manganese: 3.8% of RDA
• Niacin: 27.3% of RDA
• Potassium: 15.6% of RDA
• Zinc: 54.7% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Cook the dried rice vermicelli noodles to package instructions.
For the rolls, start by preparing the pork. Bring medium pot of water to boil and add pork. Boil the pork on medium heat for about 15-25 minutes or until the pork is cooked. Remove from water, allow to cool and slice into thin strips.
For the shrimp, heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides till shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half.
Gather all your filling ingredients on plates: noodles, shrimp, pork, lettuce, cucumber, herbs and rice paper wrappers.
Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs, cucumber, noodles and pork.
Roll spring roll till you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.