Compliments of Hoa Tuc - 12 rolls
Ingredients:
About 20 shrimp
Pork
Rice noodles
12 rice paper - or a few more in case they break
12 green lettuce leaves sliced Julienne
Fresh basil
Fresh mint
Bean sprouts
Chives
Directions:
Prepare the shrimp - in a sauce pan bring water with a pinch of salt to a boil over medium heat. Add the shrimp and simmer for 1 or 2 minutes until pink. Remove the shrimp. Peel and cut in 2 parts and then set aside.
Prepare the pork - heat oil in a wok over medium heat. Sear pork for 1 to 2 minutes until lightly browned on all sides. When pork cools, thinly slice it into bite size pieces.
Wrapping the rolls - To make the fresh rolls, quickly dip a rice paper wrapper in a bowl of water until it is soft (or wet the paper just a bit by dipping your fingers in water and running it across the top). Remove the rice paper and place on a dry surface, smoothing it out with your fingers. Like a burrito, on one side of the rice paper place the lettuce and then the rice noodles and top with some basil, mint, chili, and bean sprouts. Add a line of pork then a line of 3 pieces of shrimp. Fold the 2 sides parallel and roll up tightly, pressing to seal.
Serve the fresh spring rolls with a bowl of peanut sauce on the side and enjoy!
So this is how it's done! I always prefer this fresh spring rolls than the cooked ones. It is such a joy eating this in our local Vietnamese restaurant and I always wonder how to prepare this spring rolls myself. Thanks for sharing this recipe.
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