Pho Spring Rolls are a refreshing and creative take on the classic Vietnamese dish, pho. Traditionally, pho is a beloved Vietnamese soup known for its fragrant broth, tender slices of meat—often beef or chicken—and soft rice noodles. It’s usually topped with an array of fresh herbs like Thai basil, cilantro, and bean sprouts, with optional garnishes including lime wedges, Thai chili, hoisin, and sriracha for spice and depth. This dish is enjoyed across Vietnam and has become a beloved comfort food for many around the world.
The idea behind Pho Spring Rolls is to maintain the essence of pho but present it in a fresh, hand-held form perfect for warm weather, entertaining, or simply enjoying a lighter version of a classic. The rolls use rice paper in place of rice noodles, offering a chewy texture that holds the vibrant ingredients together while remaining gluten-free and low in fat. This adaptation is not only visually stunning but ideal for casual snacking or party appetizers.
My inspiration for creating these Pho Spring Rolls came during a period of culinary experimentation and leisure, when I revisited the comforting flavors of pho. I wanted to create something that captured the essence of the soup—the savory, herbal flavor profile and hearty filling—but in a way that was simpler to make, serve, and eat without the need for a steaming hot bowl of broth. This dish strips pho down to its most flavorful components and repackages them in a fun, accessible, and versatile way.
The filling features ground turkey sausage for a lean, savory protein base that mimics the richness of traditional pho meats. This is sautéed with aromatic garlic and sweet grated carrots to bring depth to the dish. Fresh herbs like chives and Thai basil add brightness, while red cabbage and bean sprouts offer color, crunch, and nutrition. A quick toss in a sugar and rice vinegar dressing introduces that subtle sour-sweet contrast common in Vietnamese cuisine, balancing the richness of the meat and the freshness of the vegetables.
What makes this dish so enjoyable is its interactive nature. Rolling the spring rolls can feel almost meditative once you get the hang of it, and the rice paper wrapping—though delicate—adds a fun challenge and unique texture. They’re best served with dipping sauces like spicy chili sauce, tangy vinegar-based dips, or creamy peanut sauce, depending on your preference. These spring rolls are also very customizable: you can substitute meat with tofu, add vermicelli, or include more herbs, making them vegetarian- or vegan-friendly.
Pho Spring Rolls perfectly merge Vietnamese culinary traditions with Western-style convenience. They bring together the soul-nourishing flavors of pho in a grab-and-go format that’s perfect for lunchboxes, appetizers, or light dinners. Whether you’re a seasoned pho lover or completely new to Vietnamese cuisine, these spring rolls offer a creative and delicious way to explore the flavors of this beloved Southeast Asian dish.
Simple and Authentic Pho Spring Rolls
Ingredients
- 1 pound ground turkey sausage
3 cloves garlic
1 medium carrot
1 cup Thai Basil
6 sprigs chives
1 small head red cabbage - about 2 cups
2 cups bean sprouts
⅛ cup sugar (white sugar)
¼ cup rice vinegar- 1 pack rice paper - 8-inch rounds
Instructions
- Before the cooking begins, I would suggest preparing the vegetables to make sure they’re ready to be added to the skillet when needed. The garlic cloves need to be minced. Grate up the carrot. Usually, Thai basil is sold still connected to its sprigs. Pull off the basil leaves until you’ve filled a cup. The leaves do not need to be cut. Slice the chives. For the red cabbage, first, I divided it into quarters and then thinly sliced it. I also pulled out the stem of the cabbage and any other tough piece I came across. Measure out the bean sprouts and set them aside.
- In a large skillet, brown the ground sausage. Once cooked through, drain the oil from the meat and leave the meat in the skillet. Add the garlic cloves and the carrot—Cook for about two more minutes. Add the chives and the Thai basil. Cook for about another minute. Turn off the heat.
- Add the red cabbage and bean sprouts to the skillet and toss them together.
- Place the sugar and the rice vinegar into a small bowl and mix together until dissolved. Pour the mixture over the filling mixture in the skillet. Toss ingredients again.
- Follow the rice paper instructions on how to wrap. The rice paper I bought needed to be dipped in warm water for about 5 seconds before it became pliable, and then I wrapped the ingredients in the rice paper like you would wrap a burrito. Rice paper has a really bizarre texture, very unlike a tortilla.
