Servings: 4

Weight Watcher Smart Points: 32

Preparation Time: 30 Minutes

Cooking Time: 10 Minutes

Ready In: 40 Minutes


  • ½ cup shredded carrots
  • ½ tablespoon chili garlic paste
  • ½ cup thinly sliced cucumbers
  • 3 tablespoons fish sauce
  • ½ cup fresh herbs (cilantro, mint or basil)
  • 2 cloves garlic
  • 1 lb lean ground pork
  • juice of 1 lime
  • 12 inner lettuce leaves
  • ¼ teaspoon pepper
  • 24 BBQ pork meatballs, cooked and sliced in half (recipe below)
  • 2 oz vermicelli rice noodles
  • 12 rice paper wrappers
  • 2 tablespoons rice vinegar
  • 1 shallot - finely minced
  • 1 tablespoon sugar
  • ¼ cup water


  1. In a large bowl, mix together pork meatballs (ground pork through pepper) and shape into evenly sized small meatballs.Heat grill or broiler on high heat and cook meatballs about 4 minutes per side or until nicely browned; remove from heat and set aside.Boil 8 cups of water and keep warm.Whisk together dipping sauce in a small bowl and set aside.Place vermicelli noodles in a glass bowl and cover with boiling water
  2. Let sit for 5 minutes then drain with cool water; set aside.Begin creating an assembly line with the noodles, lettuce, cucumber slices, shredded carrots, halved meatballs and fresh herbs.To soften the rice paper, fill a shallow pie plate or cake pan with boiling water
  3. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll.Working from the center of the roll, place a lettuce leaf and top with fresh herbs, noodles, carrots, cucumber add three meatball halves.Fold in the sides then bring bottom over the filling and tuck while rolling tightly.Place on a platter and continue rolling remaining 11 sheets.Serve with dipping sauce on the side.

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