Vietnamese Spring Rolls
By Kim Phan
1lb pork tenderlion, trimmed
1lb boiled shrimp, sliced in 1/2 lengthwise
1 pound fine rice vermicelli
12 – 24 (10 inch circle) rice paper wrappers
2 cup thinly shredded lettuce
24 (or more) cilantro sprigs or mints leaves or Thai basil leaves (shred them if you want )
Boiled the pork for 20 mins or until you think it’s cooked. When it’s cool down slice the pork into 1/8-inch thick slices and set aside, covered until you are ready to assemble the spring rolls.
Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
Assemble the rolls 1 at a time:
Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.)
Lay 3 shrimp halves and 3 slices of pork in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli.
Top the vermicelli 2 tablespoons or so of the shredded lettuce, and some shredded mints/basils (or 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves).
Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal.
Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel.
Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately – either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
1 tablespoon peanut oil (or veggie oil)
3 garlic cloves, minced
1 teaspoon chili paste
1/2 cup plus 2 tablespoons chicken stock or water
1/2 teaspoon sugar
2 tablespoons peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped
Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts and optional hot sauce.