Green papaya spring rolls

Green papaya spring rolls

Nem cuố đu đủ

Real Vietnamese Cooking
Michael Fountoulakis

Vietnamese balm, or kinh gioi, is a native herb with bright green serrated leaves and a lemony mint flavour. It is also sometimes called lemon balm.

In Vietnam, sliced pig's ear is often served with green papaya, and it adds a wonderful chewiness to these spring rolls. You can get pig's ears from your butcher, but if they are not to your liking, you can simply omit them.


Quantity Ingredient
1 pig's ear, (optional)
2 carrots, 1 cut in half, 1 cut into long thin strips
4 red asian shallots
1 tablespoon Roasted rice flour
1/2 green papaya, peeled and cut into long thin strips
24 rice paper sheets, about 18 cm in size
vietnamese balm
30g dried beef, shredded
1 tablespoon roasted peanuts, chopped
Classic dipping sauce, to serve


  1. Place the pig's ear, if using, carrot halves and whole shallots in a saucepan and cover with cold water. Bring to boiling point, then reduce the heat and simmer for 6 hours.
  2. Remove the ear from the liquid and discard the liquid and vegetables. Leave to cool, then refrigerate overnight.
  3. To prepare the spring rolls, thinly slice one-third of the pig's ear and mix with the rice flour. Place in a bowl with the carrot and green papaya strips and mix together well.
  4. Soften the rice paper sheets by dipping them one at a time into warm water for 1 second. Do not soak the sheets as they will become too soft and tear when rolled. Place on a flat surface, wait for 20 seconds, then soak up any excess water with a clean cloth.
  5. In a straight line along the bottom third of a sheet, place a small amount of the papaya mixture, the Vietnamese balm and dried beef. Bring the bottom of the wrapper up over the filling, then roll up. Set aside, seam side down, while preparing the remaining spring rolls.
  6. Scatter the peanuts over the spring rolls and serve straight away, with the dipping sauce.
Real Vietnamese Cooking
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