Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This is a modern take on Vietnamese summer rolls by chef Terrence Khuu of Bleu Ginger in Milpitas- (San Francisco Bay Area). The sauce is adapted from one his mother had made for years. Note: Khuu uses Banh Trang Deo brand of rice paper wrappers made in Vietnam, believing they are more delicate and flavorful. This brand may be a little more difficult to work with but they do not dry out and become hard and chewy as quickly as others.

Ingredients Nutrition


  1. Dipping Sauce: Place all sauce ingredients in a small saucepan over medium heat. Stir for about 5 minutes. Remove from heat, and allow to cool. Sauce can be made ahead of time and stored in the refrigerator until ready to use.
  2. Pork: Combine soy sauce, sugra, pepper and garlic in a bowl, and add pork, and marinate at room temperature for about 30 minutes.
  3. While pork is marinating, cook soba noodles for about 8 minutes in 8 cups boiling water. Drain noodles and rinse in cold water. Set aside.
  4. Cut cucumber and mango into julienne srips, about 3 inches long. Cut red leaf lettuce into strips, about 4 x 2 inches. Set aside.
  5. Cook pork on a grill or in a saute pan over medium high heat. Allow to cool.
  6. Bring medium pot of waqter to a boil, add prawns, and turn down to a simmer. Cook prawns about 5 minutes. Drain prawns and peel shells. Slice each prawn in half lengthwise.
  7. To Make Rolls: Dip a rice paper wrapper into bowl of warm water. Shake off excess water. Lay wrapper on cutting board. In center of rice paper, place 3 prawns in a row crosswise. Below prawns (closer to you), place a strip or two of red lettuce leaf. On top of the lettuce, add some soba noodles, cucumber, mango, mint leaves and pork. Don't overstuff, or ti will be harder to wrap. Fold in the two side edges of the rice paper, then roll the whole thing into a log. Repeat, making more rolls, until you've used up all the filling. Serve with dipping sauce.