BBQ Pork Salad Roll



Vietnamese food is awesome and best of all there are salad rolls which are often cheap to make, portable and low in calories.  A heavier, more meaty variety of a salad roll is a BBQ pork salad roll.  This came about from a craving I was having one day for both salad rolls and BBQ pork so I played around with a recipe and came up with these.


Preparing them at home is pretty simple once you have the ingredients ready.  The trickiest part is working with the rice noodles which make up both the interior and also the wrapper of the salad roll.


For the wrapper, start off with a large bowl of very hot water.  You will be quickly moistening the wrapper individually.  I found it easier to pour the water on a wrapper on a plate and continue to drain the water into the large bowl until the rice noodle was ready.  This process does not take long, especially if your water is very warm. By doing it this way, you don’t need to worry about the wrapper folding on itself and sticking.  Each wrapper will need to be filled and rolled before moving on to the next so the wrappers don’t stick.


Too make the rice vermicelli noodles follow the ingredients on the package.  Most likely it will require you to pour hot water over the noodles for 5-10 minutes before removing.  Place the noodles aside to cool for a bit as you will be handling them when making the filling.


Have your ingredients ready to go:  noodles, BBQ pork, sliced green onion, Hoisin sauce, sliced cucumber and lettuce.

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Slightly off centre, you will begin placing your filling.  Start off with some noodles.  This salad roll has 1 tsp of Hoisin sauce and is sprinkled with some sliced green onion.  I also add sliced cucumber which I deseed before cutting so it is less watery and has a bit more crunch.


Finally I top the ingredients with a healthy serving of BBQ pork which can be purchased at most local Asian markets.


To fold, layer your ingredients slightly off centre on your wrapper in the following order:  noodles, green onion, cucumber, sauce, lettuce and BBQ pork.  Fold the noodle on the shorter side and then fold the bottoms up.  This will prevent the ingredients from falling out of the roll.  Finally, roll it up.


The flavour will come from the pork itself, the Hoisin sauce and the dipping sauce.  There are many recipes available or you can try a nice peanut sauce.



BBQ Pork Salad Roll

author: Eve@DivineDiuum


1/4 package rice vermicelli noodle

10 rice paper wrappers

1/2 cucumber, sliced matchsticks

2 green onions, thing sliced in matchsticks

300 g BBQ pork

5 Tbsp Hoisin sauce

2 lettuce leaves (cut in pieces)


1.  Slice green onion and cucumber in matchstick-sized pieces.

2.  Wash and cut lettuce in small pieces.

3.  Pour boiling water over vermicelli noodles and let cook for 5-10 minutes.

4.  Drain noodles and let cool.

6.  Prepare rice noodle wrapper by adding hot water to cook it.

7.  Layer a small amount of noodle, green onion, cucumber, sauce and BBQ pork slightly off centre of the rice noodle wrapper.

8.  Fold wrapper with ingredients according to recipe (like a burrito).

Calories 172

Protein 20.8

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