Serving Suggestion

SPAM® Summer Rolls

Get lunch rolling with thinly sliced SPAM® Classic strips, rice noodles, cucumber and carrots wrapped in rice paper.


  • 1 (340g) can SPAM® Classic, cut into thin strips
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 85g mai fun rice noodles (angel hair-style)
  • 8 (8-inch) round spring roll rice paper wrappers
  • 1/2 cucumber, julienned
  • 1 carrot, julienned
  • 4 leaves Bibb lettuce, spines removed to make 8 half leaves
  • Chopped peanuts
  • Lime wedges
  • Peanut Dipping Sauce:
  • 3/4 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 3 tbsp honey
  • 1 1/2 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes
  • 2 tbsp water


  1. In a small bowl, combine 2 tbsp soy sauce and 2 tbsp sugar.
  2. In large skillet over medium-high heat, cook the SPAM® Classic strips 3 to 5 minutes or until browned. Add the soy sauce sugar mixture and cook 1 to 2 minutes or until slices are glazed, then remove from the heat.
  3. Boil a pot of water and cook the rice stick noodles 2 to 3 minutes or until tender but firm. Rinse under cold running water and drain well.
  4. To assemble the rolls, pour 1 inch hot water into a 10-inch glass pie plate. Place 1 rice wrapper in water and let stand 2 to 3 seconds or just until pliable, then remove from water. Place the rice wrapper on a flat surface. Layer the bottom third of wrapper with SPAM® Classic, rice noodles, cucumber, and carrot.
  5. Fold 1 piece of lettuce in half and place on top. Fold the bottom of wrapper up over ingredients, then fold in the sides, then continue rolling up. Place roll seam-side-down on plate and cover with damp paper towel to keep from drying.
  6. Repeat with remaining rice wrappers and filling ingredients.
  7. To make the dipping sauce, whisk together the peanut butter, the rice vinegar, 1/3 cup soy sauce, the honey, the ginger, the garlic, the red pepper flakes, and the water.
  8. Cut the spring rolls in half and serve with dipping sauce.

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